Braised stone flounder with minced meat(rou mo shao shi die yu )

Braised stone flounder with minced meat

Introduction:

"Stone flounder belongs to the subjects of Hemibarbus and flounder, and is a valuable marine fish. The main characteristics of stone flounder are: there are several hard irregular stone bones on the edge of dorsal fin and ventral fin, which are commonly known as "stone Gang fish" by local people. The stone bone on the back of the fish is related to the size of the fish. The bigger the fish is, the bigger the stone bone is. The smaller the fish is, the smaller the stone bone is. Stone flounder is large, tender, delicious and nutritious. It is the best material for sashimi and has high economic value. The most common way of stone flounder in our local area is to stew in soy sauce, braised in soy sauce, steamed, etc. this time, we use meat foam to burn stone flounder, so that the aroma of meat foam and the fresh taste of stone flounder can be combined, and the taste is very unique. "

Production steps:

Materials required:

Stone flounder: one (about 1500g)

Pork foam: 150g

Scallion: right amount

Ginger: right amount

Garlic: right amount

Dry red pepper: right amount

Zanthoxylum bungeanum: right amount

Garlic sauce: right amount

Large material: moderate amount

Oyster sauce: right amount

Soy sauce: moderate

Cooking wine: moderate

White vinegar: right amount

Salt: right amount

Sugar: right amount

matters needing attention:

Production difficulty: Advanced

Process: firing

Production time: three quarters of an hour

Taste: fish flavor

Chinese PinYin : Rou Mo Shao Shi Die Yu