Stewed flatfish with northeast sauce
Introduction:
"I bought it in the morning market on Saturday. It's chilled, but it's not as fresh as I thought. It's delicious with some sauce."
Production steps:
Step 1: remove the viscera and gills of flatfish, and coat the outer layer with a thin layer of starch (forget to shoot)
Step 2: put the oil in the pan, fry the fish in the pan, fry the fish yellow on one side and fry the other side
The third step: spray the Baijiu, onion, ginger, garlic slices and soy sauce.
Step 4: enlarge a small spoon of sauce and a bowl of water, bring to a boil over high heat, then simmer over low heat for a while
Materials required:
Flatfish: 450g
Scallion: right amount
Ginger: right amount
Garlic: right amount
Northeast sauce: moderate
Baijiu: moderate amount
Soy sauce: right amount
Starch: right amount
Caution: fish with starch and fish sauce are cooked to make sauce and soy sauce. When salt is added to the soup, love is more than stew. When the stew is too big, the wine can be more fishy and Baijiu can not be served.
Production difficulty: simple
Technology: stewing
Production time: 20 minutes
Taste: salty and fresh
Chinese PinYin : Dong Bei Da Jiang Dun Ping Yu
Stewed flatfish with northeast sauce
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