Stewed flat fish ---- two fish in one pot
The plain fish is delicate and tastes delicious. It has fewer thorns and more meat. The taste I made is light and suitable for the elderly and children.Sea fish have salty taste, so salt should be added as appropriate. Pixian bean paste also has salt, so the second fish basically doesn't need to add salt (this is my taste). When frying the fish, you should use a medium fire. Don't always turn the fish around, which will damage the nutrition of the fish skin. In addition, the fish meat is also easy to break. Because the family doesn't eat fish heads, they cut off the heads when they clean up the fish.
Step 1 . Ingredients: flatfish (my family didn't like fish heads, so I chopped them off), shallots, garlic, ginger.
Step 2 . Cut the onions into sections, cut the ginger into thin slices, and pat the garlic flat.
Step 3 . Fire, pour oil into the pot, fry the fish in the pot, medium heat. Don't rush to turn the fish first. Wait until the bottom of the pot is fried yellow, and then turn it over slowly to fry the other side.
Step 4 . When both sides are fried golden yellow, add boiled water that has never been fish and stew over a low heat.
Step 5 . Add chopped garlic and chopped green onion, add soy sauce, vinegar, cooking wine, and pepper granules.
Step 6 . Add dried perilla and stew slowly. The soup gradually turns white and becomes less until the juice is fragrant.
Step 7 . First, take one (because some family members don't like spicy food), sprinkle a little salt, add soup, and sprinkle coriander leaves. Then you can eat it.
Step 8 . There is also a fish in the pot. Add Pixian bean paste, and pour the soup on the fish with a spatula. The soup becomes less and thicker. Turn off the fire.
Step 9 . Sheng pan, a slightly spicy stewed flat fish is ready.
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