Stewed flatfish with northeast sauce

Stewed flatfish with northeast sauce

Introduction:

"I bought it in the morning market on Saturday. It's chilled, but it's not as fresh as I thought. It's delicious with some sauce."

Production steps:

Step 1: remove the viscera and gills of flatfish, and coat the outer layer with a thin layer of starch (forget to shoot)

Step 2: put the oil in the pan, fry the fish in the pan, fry the fish yellow on one side and fry the other side

The third step: spray the Baijiu, onion, ginger, garlic slices and soy sauce.

Step 4: enlarge a small spoon of sauce and a bowl of water, bring to a boil over high heat, then simmer over low heat for a while

Materials required:

Flatfish: 450g

Scallion: right amount

Ginger: right amount

Garlic: right amount

Northeast sauce: moderate

Baijiu: moderate amount

Soy sauce: right amount

Starch: right amount

Caution: fish with starch and fish sauce are cooked to make sauce and soy sauce. When salt is added to the soup, love is more than stew. When the stew is too big, the wine can be more fishy and Baijiu can not be served.

Production difficulty: simple

Technology: stewing

Production time: 20 minutes

Taste: salty and fresh