Delicious dry braised flatfish

Delicious dry braised flatfish

Introduction:

"The fresh, fragrant and dry cooked Pingyu is the official recipe of Shandong cuisine. The meat of this fish is delicate and delicious. The dry cooked Pingyu has the clearest and most delicious taste. Ping has the nutritional characteristics of marine fish: high protein, unsaturated fatty acids and a variety of trace elements. Pingyu has the functions of Supplementing Qi and blood, tonifying stomach and essence, smoothing joints, softening tendons and bones. It is very effective for dyspepsia, diarrhea due to spleen deficiency, anemia, and aching muscles and bones. Pingyu can also be used in children with chronic disease, deficiency of Qi and blood, fatigue, loss of appetite and other diseases

Production steps:

Step 1: prepare the ingredients.

Step 2: remove gills and viscera of flatfish, and then clean them.

Step 3: cut both sides of the fish into scalpels and marinate with salt and cooking wine for 10 minutes.

Step 4: cut scallion, ginger and garlic.

Step 5: tear the soaked Auricularia auricula into small flowers.

Step 6: apply a thin layer of starch evenly after drying.

Step 7: add 70% hot oil.

Step 8: fry until golden brown and drain oil.

Step 9: leave the bottom oil in the pot, stir fry the minced meat until it changes color, and then stir fry the onion, ginger and garlic until fragrant.

Step 10: cook the cooking wine, add sugar, soy sauce, salt and vinegar and bring to a boil.

Step 11: pour in water and bring to a boil.

Step 12: add water to Auricularia auricula.

Step 13: add deep fried flatfish and bring to a boil over low to medium heat for 15 minutes.

Step 14: when the sauce is thick, remove the fish from the plate.

Step 15: pour the soup into the thicken and pour in the sesame oil.

Step 16: pour the soup on the fish.

Materials required:

Flatfish: 1,

Minced meat: 100g

Water hair fungus: 100g

Scallion: right amount

Ginger: right amount

Garlic: right amount

Coriander: moderate

Soy sauce: right amount

Sugar: right amount

Vinegar: right amount

Salt: right amount

Cooking wine: moderate

Precautions: the fish seeds in the stomach of flatfish are poisonous and can cause dysentery. Don't eat with mutton.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and fresh