How to cook braised flat fish
1. Scrape the fish scales, remove the gills, remove the internal organs, clean it, and then make cuts on the back of the fish at intervals. This is for the better taste, because The back of the fish is thick and hard to taste without cutting it
2. Prepare the ingredients: a piece of ginger, one or two pieces of garlic, several green onions, and one fresh green chili and one red chili (you can add more if you like it spicy) (some), Lee Kum Kee special sun-dried soy sauce, Zhenjiang mature vinegar, cooking wine, rice wine, these are indispensable and the most critical, cooking oil, salt, MSG
3. Turn on the heat, medium heat is slightly higher . Once the pot is dry, rub the bottom with ginger so the fish doesn't stick to the pot. This is especially important. Then add oil. The amount of oil is just a little more than the normal amount for cooking. Of course, more is okay. 4. When the oil is 60 to 70% hot, pick up the fish tail and quickly put it into the pot. , turn over and cook the other side after 1 to 2 minutes. The turning movement should also be quick, and avoid turning the fish over continuously. When both sides are fried to golden brown, take it out of the pan and set aside
5. Use the remaining oil from frying the fish, add ginger, garlic (crush with the back of a knife) and chili and stir-fry. Those who don’t like chili peppers can add some salt when stir-frying, so that it will not be too spicy
6. Stir-fry the ingredients until they are fragrant, then add water, then pour in one tablespoon of cooking wine and one to two tablespoons of soy sauce (depending on the ingredients). (It depends on the situation), a small tablespoon of vinegar (don’t underestimate this bit of vinegar, it is used to remove the fishy smell), salt, the saltiness can be determined by yourself. Cook over medium heat while using a spatula to pour the juices from the pot over the fish. Turn fish over and repeat basting with sauce. In this way, all the flavors will be absorbed into the fish
7. When the soup is almost ready, add a little MSG, sprinkle with scallions, spray with sweet rice wine (use rice wine instead of sugar), take it out of the pot and put it on a plate. This rice wine is the last step, it is crucial, it can bring out the sweetness of the wine and the freshness of the fish. In this way, the color, aroma and taste are all available