Fried flounder

Fried flounder

Introduction:

"It's still a recipe from bullfighting chef Ferran Adria's Kitchen God's home cooking. Because there is no sherry vinegar at home, try to replace it with Baijiu and rice vinegar. If you have authentic materials, try to use the original formula. "

Production steps:

Step 1: prepare the materials

Step 2: open the intestines of the fish, break the belly, wash it clean, and lose the fins

Step 3: slice garlic, put olive oil in the pot, put garlic slices in when it is warm, and fry until both sides are golden. (don't be ridiculous.)

Fourth step: oil in the pan, stir fry garlic slices, remove a little olive oil, Baijiu, vinegar, and mix it into juice.

Step 5: heat the oil in the pan, add the flounder, with the eyes facing up. Use a spoon to pour hot oil on the surface of the fish. (I always turn the meat rotten when I turn the fish, so I use the method of pouring oil. It's good to try.)

Step 6: about 5 or 6 minutes, start the pot, set the plate, and pour the garlic juice. Don, enjoy it

Materials required:

Flounder: 1

Olive oil: 5 tbsp

White vinegar: 2 tbsp

Baijiu: 2 spoons

Garlic: 3 cloves

Note: a little oil to learn more, afraid of too much oil, you can use a paper towel to dry the oil. But there must be more oil in the process, or it's not easy to water, or it may be attached to the pot. The reason why it's called flounder is that his eyes are on the same side. When I lack common sense, I will really open my mouth and ask: he needs to swim around to see the surrounding environment. It's a shame to think about it. But later I heard a shameful classmate who had no common sense ask: can his eyes flow? Or how to see the other side Well, the common sense is that, yes, his eyes are on the same side, but they are all on the top. It's called "flatfish" in English, which means that he's a flat fish marching on the ground with his eyes on the world. Taste report tender meat taste good, feel no need to change the prescription

Production difficulty: simple

Technology: decocting

Production time: half an hour

Taste: light