Braised opium fish with sauce

Braised opium fish with sauce

Introduction:

"Baidu experience: Opium fish is one of the aliases of flounder. The body is flat and asymmetrical, with both eyes on the left. Anterior position of mouth with prominent mandible. The edge of the anterior operculum was free. The skin on the side with eyes is dark gray or with plaque, while the skin on the side without eyes is white. It is also produced in many coastal areas of China. It can be used for fresh food, canned food, salted and dried food. Fish liver oil can be extracted from fish liver. In particular, flounder is a rare fish in the Yellow Sea and Bohai Sea of China. The meat of opium fish is tender and white, delicious and plump. My hometown, Penglai, Yantai, Shandong Province, is rich in opium fish. Once the fishing ban is over, Yang Fan's fishing boats will always catch big opium fish. Look, this one was brought back from Penglai by my friend with oxygen. It's very fresh. "

Production steps:

Materials required:

Opium fish: 1

Bean paste: right amount

Chives: 2

Fresh ginger: one piece

Garlic: 3 cloves

Delicious soy sauce: a little

Cooking wine: a little

Water: moderate

Salt: a little

Sugar: a little

matters needing attention:

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: salty and fresh