Braised flatfish

Braised flatfish

Introduction:

"Dry fried flatfish is the official dish in Shandong cuisine, which has many meanings, mainly in four words: peace and prosperity, ha ha. Pingyu not only has a moral, but also has a therapeutic effect. It contains unsaturated fatty acids, which can reduce cholesterol, moisturize the skin, beautify and nourish the face. It's not bad. Make this dish today. I bought a golden pomfret, which is less fishy and delicious than other pomfrets. "

Production steps:

Step 1: raw materials: flatfish, ginger, scallion, pepper, streaky pork.

Step 2: cut the flat fish three times with a knife and marinate it with salt and cooking wine for 10 minutes.

Step 3: cut the excipients for standby

Step 4: heat up the oil pan and cool the oil. Fry the fish until golden on both sides.

Step 5: fry the fish until golden on both sides

Step 6: fry the fish until golden yellow on both sides and set aside

Step 7: add oil in the pot, stir onion, ginger and garlic until fragrant

Step 8: add other accessories and stir well

Step 9: add appropriate amount of water, add soy sauce, salt seasoning and bring to a boil

Step 10: add the fried flatfish and cook for about 10 minutes.

Step 11: collect the juice and serve

Step 12: finished product, very delicious

Materials required:

Pomfret: 500g each

Pork: 50g

Auricularia polytricha: right amount

Pepper: 1

Ginger: right amount

Scallion: right amount

Garlic: right amount

Cooking wine: moderate

Salt: right amount

Precautions: 1. The fish is easy to taste when marinated slightly. 2. When seasoning, because the fish has been salted, you can put less soy sauce and salt. 3. Finally, you can put some chicken essence and monosodium glutamate for seasoning, but I feel fresh enough. I don't need these seasonings.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: salty and fresh