Materials

Flatfish, green onion, ginger, red pepper, garlic, vegetable oil, white wine, soy sauce, vinegar, sugar

Practice

1, cut a knife on the flatfish belly, pull out the viscera, wash the black membrane; ginger, pepper, green onion julienne;

2, in the flatfish body diagonal slash, evenly on the body of the little salt;

3, start a frying pan, put two cloves of garlic, and then put the flatfish, the flatfish on both sides of the frying a little;

4, the fish body is slightly golden, add white wine (about 3 seasoning spoons) and vinegar, and then add soy sauce, add a small amount of boiled water, put on the ginger and pepper threads;

5, cover the pot lid simmering for seven or eight minutes, during which time the fish to be turned over, the juice is almost when the sauce is collected, put the flatfish on a plate, the fish body spread on the shredded green onions, pour the hot sauce from the pot on top.