Braised flounder
The flounder is tender and white, tastes delicious and plump, and replenishes deficiency and Qi. And the fish bones are few. It is a delicious food for all ages.Add sauce and beer to make the fish taste and remove the fishy smell, making the fish more delicious!
Step 1 . Main ingredients. Two flounder (when you buy fish in the market, you can let the fishmonger clean up the skin and viscera of Jiang fish) wash and drain for use, slice ginger, cut garlic in half, cut green onions into sections, and cut chili peppers into small sections
Step 2 . Put ginger, green onions, garlic and pepper into a small bowl, and pour an appropriate amount of white vinegar, soy sauce and soy sauce (I use Xiangqi sauce, which takes about a quarter of a bag, and soybean sauce is also OK) into it. Stir well and set aside.
Step 3 . Heat the wok until it smokes, add an appropriate amount of vegetable oil, add a little salt, wipe the water on the surface of the flounder with a towel and put it into the wok. Don't touch the fish. Later, shake the wok with your hands and let the oil fry the fish evenly.
Step 4 . Fry the fish until the four sides of the fish are slightly tired. Turn the fish over and continue to fry. Don't touch the fish, shake the wok with your hands, and let the oil fry the fish evenly
Step 5 . When the fish is golden on both sides, pour in the seasoning after modulation, and then pour in beer later. The amount of beer has been wiped over the fish as the boundary. Because the sauce and raw soy sauce are salty, there is no need to add salt. Cook over high heat for about 10 minutes, and then take the juice out of the pot
Step 6 . finished product
* Information is provided from the Internet, If there is a copyright infringement, Please contact administratoryouarefoodie.com, We will deal with as soon as possible, Thank you!
