2. Seasoning: 250g of edible oil, 50g of sherry, white vinegar, refined salt and pepper.

3. Wash the flounder, head and tail, cut it into pieces of 150g, sprinkle with refined salt, white vinegar, pepper and sherry, marinate for about 15min, and then dip in a layer of flour and egg liquid.

4. Heat the pan and pour in cooking oil. When the oil temperature is 50%, put the fish pieces in, fry until golden and fragrant, and serve.

5, dietary taboos: people with cancer, gout, obesity, phlegm fire, thrombocytopenia, hemophilia, vitamin E deficiency, cirrhosis and other diseases should not eat. This kind of people are not suitable for eating flounder, which may lead to aggravation of diseases or various discomforts, so we must pay attention to this problem when eating. Also be careful not to use too much cooking oil.