Fish on the bottom, with a knife cut a few cuts, easy to taste.

Small onions

Ginger

The pot should be hot, then pour salad oil, slightly hot into the ginger, not easy to fish sticky pot.

Fish into the pan, both sides should be fried yellow.

That's it.

Add 2 tablespoons of cooking wine.

Add 4 ? tablespoons of flavorful soy sauce.

Turn on the water heat, use a spatula to fish up the soup and pour it over the fish to color and flavor it. Add some black fungus.

Then add half a bowl of water and cook for 10 minutes on medium heat.

The braised flatfish after ten minutes.

First, remove the scales of the flatfish and the gills and guts and then clean it, and use a knife to make a few cuts on the top of the back of the fish, so that it can be better flavored. Then prepare ginger and garlic and green onion. Put the oil in a wok and lightly heat it, you can put more oil in moderately. Put the flatfish into the pot, and when the flatfish enters it must be turned quickly, quickly some, not non-stop turning. When the flatfish to six or seven mature when the ready material all pour into the stir-fry for a while can be, the flavor is very good, but also the role of blood pressure.

The finished product, flavorful braised flatfish prepared ingredients.

2. Flatfish remove the scales, gills and intestines, clean and drain the water to be used.

3. First, heat the pan, do not rush to put the oil, with ginger cut side rubbing the bottom of the pan.

4. Under the oil burned to 90% of the heat under the flatfish frying, one side of the frying good turn over and fry the other side.

5. Cook in cooking wine.

6. Add some soy sauce and a little dark soy sauce.

7. Add green onion, ginger and a little sugar, fill with water and cover to simmer.

8. Boil until the juice dries up.

9. Out of the pan on a plate sprinkled with chopped green onion and red pepper on the end