It is well known that plaice is rich in nutritional value, and plaice grows in the sea for a long time, the nutritional value is especially high, especially containing protein and various vitamins, vitamins, especially mentioning Vitamin D, which can provide a rich supply of calcium, if the bones appear to have a lack of calcium state, you can eat more plaice. Braised plaice is tasty, fresh and salty, tender meat, red color.

Required materials-

Flounder 1

Pork 50g

Scallion, ginger and garlic

Dried chili peppers

Anise 1

Oil

Salt ? tsp

Sugar 1 tsp

Vinegar 1 tsp

Soy Sauce 2 tbsp

Half tbsp sweet noodle sauce

One-third tbsp ketchup

1 tbsp white wine

Moderate amount of water

Step-by-step-

Main ingredients.

Scrape the scales from the flounder, remove the guts, clean and drain.

Cut a few slashes on both sides of the flounder, in order to facilitate the flavor.

Dust both sides of the fish with a thin layer of flour.

Slice the skinned pancetta into thin slices.

Slice the green onion, slice the ginger, slice the garlic, and cut the dried chili into small pieces.

Make fish cooking bowl sauce: Tianjin sweet noodle sauce half a spoon, soy sauce 2 spoons, ketchup one-third spoon, vinegar 1 spoon, sugar 1 spoon, oyster sauce 1 spoon, salt half a spoon, white wine 1 spoon, water, mix them well.

Start a pan on high heat, and when the pan is hot, add a lot of oil.

When the oil is sixty to seventy percent hot, add the fish and change the heat to medium at this time. Fry the fish at any time to slightly adjust the size of the fire, do not let the oil smoke. Sixty, seventy percent of the oil temperature is how to judge it, is the oil surface has obvious fluctuations. When you put the fish into the frying pan, use both hands to carry the head and tail of the fish separately, and gently put them against the surface of the oil. I use a non-stick frying pan. If you are using an iron skillet you will need to heat the skillet hot and then coat the skillet with ginger before proceeding.

When one side of the fish is fried until golden brown, turn it over and fry the other side, and both sides are fried until golden brown. Warm tips, when the fish just put in the pan, do not rush to turn, if turned, will certainly stick to the pan, because the oil is very hot, the fish and spatula are cool, hot oil will "hold" spatula and fish, will certainly stick to the pan. So when can we turn the fish, 1, medium heat frying at least 2 minutes before turning. 2, there is the side of the fish will be fried fish will have a clear golden brown on both sides before you can turn. 3, and then there is when off the fire shaking the pan, the fish can be freely sliding in the pan can also be turned. Beginners are advised to use the 2nd method to judge. Please use two spatulas to turn the fish because it is large.

Drain the oil from the fried fish. The most traditional way to drain the oil is to put the fish on a strainer to drain the oil. I think this is a good method for me.

Leave a little oil in the wok over medium heat and add the spices.

Put in the pancetta and stir-fry until it turns white.

Put in the fish seasoning bowl sauce.

Add the pan-fried flounder. Add a moderate amount of water, the amount of water is flush with the fish, at this time on high heat and simmer away.

While the fish is simmering on high heat please use a spatula to scoop up the soup and pour it over the fish, repeat this action a few more times to