Braised flounder(hong shao bi mu yu )

Braised flounder

Introduction:

"Flounder is tender and white, delicious and plump, which can replenish deficiency and Qi. And the fish has few bones. It's a delicious food for all ages. "

Production steps:

Step 1: main ingredients. Wash and drain the two flounder (when you buy fish in the market, let the fishmonger clean up the skin and viscera of the fish). Slice the ginger, cut the garlic in half, cut the scallion into sections, and cut the pepper into small sections

Step 2: put ginger, green onion, garlic and pepper into a small bowl, pour in appropriate amount of white vinegar, soy sauce and sauce (I use Xiangqi sauce, about a quarter bag, soy sauce is OK) and mix well.

Step 3: heat the frying pan to smoke, pour in proper amount of vegetable oil, add a little salt, dry the water on the surface of the flounder with a towel and put it into the pan. Don't move the fish. Later, shake the frying pan with your hands to 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 move the fish. Shake the frying pan with your hands to fry the fish evenly

Step 5: when the fish is golden on both sides, pour in the seasoning, and then pour in the beer. The amount of beer has been smeared on the fish. Because the sauce and soy sauce are salty, you don't need to add salt. Bring to a boil for about 10 minutes

Step 6: finished product

Materials required:

Flounder: 2

Ginger: right amount

Scallion: right amount

Garlic: right amount

Pepper: right amount

Sauce: right amount

Beer: moderate

White vinegar: right amount

Soy sauce: moderate

Note: add sauce and beer, can make fish taste and go fishy, make fish more delicious!

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Hong Shao Bi Mu Yu