The practice of braised flounder

Braised flounder

the
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“Plaice, flounder, and partial mouth are all the same type of fish, with two eyes on the same side, tonifying deficiency and Qi, dispelling rheumatism, promoting blood circulation, lowering cholesterol, and the meat is white and tender. It has few thorns, so it is very suitable for the elderly, children and those who are weak.”

Details of ingredients

Main ingredients
  • Flounder

    500g

  • tomatoes

    1g

Accessories
  • Scallions

    10g

  • Chives

    10g

  • salt

    2g

  • Steamed fish with soy sauce

    16g

  • Vinegar

    4g

  • Coriander

    10g

  • Ginger

    20g

  • garlic

    20g

  • Chili shells

    1

  • Cooking wine

    26g

  • Salty

    taste

  • stew

    craft

  • twenty minutes

    time consuming

  • Simple

    difficulty

The practice steps of braised flounder

  •  Steps for braised flounder: 1
    1

    Wash the fish thoroughly, otherwise it will affect the taste. Blood is the source of filth, don’t let it stay at all, the black film, viscera and gills are completely removed. Then use cooking wine to soak for 10 minutes, then pour off the cooking wine with impurities.

  •  Steps for braised flounder: 2
    2

    Prepare vegetable seasoning.

  •  Steps for braised flounder: 3
    3

    Prepare the sauce powder seasoning.

  •  Steps for braised flounder: 4
    4

    Prepare the seasoning.

  •  Steps for braised flounder: 5
    5

    Chop up vegetable seasonings.

  •  Steps for braised halibut: 6
    6

    Saute with lard.

  • 7

    Fry the fish in vegetable oil until golden on both sides.

  • The practice of braised halibut Step: 8
    8

    Pour in the sautéed vegetable seasoning.

  • 9

    Pour in the sauce seasonings in turn, sprinkle with powder seasonings, and simmer for 5 minutes to collect the juice.

  •  The practice steps of braised flounder: 10
    10

    serving plate.

Tips

1. The fish should be washed clean and thoroughly removed;
2. The fish should be as fresh as possible, with bright eyes.
3. Vegetables can be replaced according to preference.
4. The fish should be cut thoroughly and not fragile.

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