Cuisine: Homestyle

Method of Preparation: Stewing

Flavor of the dish: Salty and Fresh

Type of dish: Hot dish

Method of Preparation: Main Ingredients

Halibut

Accompanies

Tofu, Vermicelli, Five-flake Pork

Seasoning

Vinegar, soy sauce, salt, sugar, monosodium glutamate (MSG), scallion, ginger, garlic, peanut oil

Practice

1. Remove scales from halibut, wash and keep the stomach.

2. Scallion, ginger, garlic burst incense, stir fry pancetta, add vinegar, soy sauce to boil, fry the fish on both sides, add soup, put tofu, vermicelli, seasoning.

3. Medium heat to boil, low heat stew for 45 minutes, turn sharp fire juice until cooked.

Features

Fresh flavor, tender fish.

Tips

Scallions, ginger, garlic should be exploded a little more, the fire should be the first medium heat, then low heat, then rapid fire.

Flounder is a fish from the sea and does not have the earthy flavor of river fish. It also has tender meat and fewer spines, which makes it suitable for steaming and braising, one of my favorite varieties of fish.

Recipe name: braised halibut

Ingredients: halibut

Seasoning: soy sauce, sugar, ginger, chicken broth, green onions, refined oil

Practice:

1, handle the fish after drying (or drying), cut into 5CM wide fish section

2, fish section into the ginger storm in the oil and fry to a light brown

3, pour out the excess oil, pour in the appropriate amount of soy sauce, put sugar and cook on medium heat for 5 minutes to taste

4, and finally put a little chicken essence to turn a little bit, sprinkle with chopped scallions to pot

Another practice:

braised halibut

1. will halibut (fresh without skinning) buy peeled, in addition to the viscera, flushed and cleaned and cut blocks waiting.

2. In a hot pot of cold oil, put crushed garlic cloves and ginger (prefer spicy can add some chili pepper dices) burst for about half a minute.

3. Into the halibut while stir-frying under a little drop of vinegar to remove its fishy (can not put too much, otherwise there will be sour taste), and then under the small bottle of half a bottle of wine to hang its flavor, stir-fry for two minutes with a little bit of boiling water into the soy sauce poured into the smallest fire simmering for three minutes or so and then uncovered, while adding salt and monosodium glutamate stir frying pot can be.

Halibut meat is still tender and smooth, the flavor is also quite delicious. Borrowed from Lu Zhaolin in the "Chang'an Gu Yi" in the "to become than the eyes of the death, would like to do mandarin ducks do not envy the immortal" sentence, the name of this dish might as well be the whole gimmick called would like to do mandarin ducks do not envy the immortal. Better than the name of Farewell My Concubine (king of eight stewed chicken). Oh ~

Recipe name: fried halibut practice

Raw materials:

Fresh halibut 1500 grams, 100 grams of eggs, 100 grams of flour.

Seasoning:

250 grams of cooking oil, 50 grams of sherry, white vinegar, salt and pepper.

Cooking method:

Clean halibut from intestine and remove head and tail, cut into 150g piece, sprinkle with refined salt, white vinegar, pepper, sherry marinade for about 15 minutes, dredge with a layer of flour, and then dredge with a layer of egg wash, set aside.

Heat the pan and pour in cooking oil, when the oil temperature is 50 percent, put in the fish piece by piece and deep fry until golden brown and fragrant, ready to eat.

Features: tender and flavorful

Recipe name: Japanese cooking practices of peeling halibut

Peeling halibut: halibut (2kg) 1/4, radish 10cm, 4 pieces of green perilla, 3cm pieces of seaweed, 10g of young leaves, soy sauce appropriate amount.

Method of preparation:

1. Remove bones and skin three pieces of halibut.

2. Cut the fish into 5mm thick slices as shown in the pattern.

3. Slice the radish.

4. Soak the seaweed in water overnight, boil it, soak it in cold water, fish it out and cut it into appropriate sizes.

5. Radish slices on a plate, fish slices on a plate covered with green perilla, seaweed and young leaves, wakame as a side dish, add soy sauce for flavor.

Recipe name: four happy fish rolls

Raw materials

750 grams of flounder. 30 grams of pork fat and lean meat, 20 grams of yellow cake, 20 grams of mushrooms, 15 grams of ham, 15 grams of green vegetables. 5 grams of refined salt, 15 grams of wine, 15 grams of minced green onion, 3 grams of pepper, 50 grams of starch, 10 grams of sesame oil, 100 grams of broth, 5 grams of cooked chicken oil.

Method

Wash halibut meat less split into eight strips 10 centimeters long, 2.6 centimeters wide, 0.5 centimeters thick. And then from both ends inward split to the middle (middle connection), withdrawal of salt, wine, dirty stained to taste. Pork minced into a fine paste, add chopped green onions, pepper, salt, wine, eggs, wet starch, sesame oil and stir well. Stir the stuffing was rolled in the fish (four rolls per fillet). In four small fish rolls were pressed on the end of the cake, mushrooms, ham, vegetables, and then placed in a steamer to steam and remove, neatly arranged on the plate. Add broth, salt, wine, boil after skimming the foam, hook flow Li gravy poured on the fish rolls, drizzled with cooked chicken oil is complete.

Features

Colorful, tender meat, fresh taste, beautiful shape

Recipe Name: Halibut Mushroom Rolls

Materials: Halibut meat, mushrooms, butter sauce

Methods: 1. Fry the fish in a pan until golden brown on both sides, and then remove it and put it in the middle of the plate.

2. Roll up the root part of the shiitake mushrooms in the sauteed fish fillet and place the head of the mushrooms on top.

3: Decorate the plate with carrot and cucumber strips and sprinkle some butter sauce on top.