Flatfish in sweet and sour sauce(tang cu jiao zhi bi mu yu )

Flatfish in sweet and sour sauce

Introduction:

"The meat of flounder is very tender, smooth and delicious. It tastes very good when used to make sweet and sour fish. (Home Edition)

Production steps:

Step 1: scallion, onion, Chinese prickly ash, seasoning, garlic

Step 2: add soy sauce and vinegar to these ingredients

Step 3: add cooking wine

Step 4: put sugar, salt and chicken essence (MSG) into the soup

Step 5: stir fry some Chinese prickly ash and dried pepper

Step 6: pour oil into the pan, too much. Heat the oil and saute with dried pepper and Zanthoxylum.

Step 7: saute with pepper and dried pepper first (you can decide how spicy it is), and then pour the newly prepared soup into the oil. [it's a dangerous process, and the oil spots will jump. It's recommended that you use the pot cover to block it]

Step 8: add proper amount of water to the sauteed soup.

Step 9: the soup tastes good with beer. (can be added or not)

Step 10: in fact, by this time, the soup has a fragrance. Bring it to a boil.

Step 11: two very big flounders are going to be cooked.

Step 12: put the flounder in the pot, and the soup should be without fish. Turn off the fire in 10 minutes. (because the fish is bigger, 10 minutes. If your fish is smaller, 8 minutes is OK.)

Step 13: remove the fish from the soup after ten minutes. At this time, you will find that there is still a lot of soup.

Step 14: take out all the seasonings for stewing fish in the soup, and boil out a clean soup without impurities.

Step 15: you can decide the amount of soup according to your needs. (if you need more soup, boil less)

Step 16: after the soup is cooked, pour it on the flounder.

Step 17: cut the tender garlic seedlings and embellish them.

Step 18: it tastes great. Sweet and sour (slightly spicy).

Materials required:

Flounder: About 450g

Scallion: right amount

Onion: right amount

Ginger slices: right amount

Garlic: right amount

Salt: right amount

Sugar: right amount

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Dry pepper: right amount

Chicken essence: appropriate amount

Vinegar: right amount

Cooking wine: moderate

Soy sauce: right amount

Note: the flounder is tender, so when you cook it in the first step, the time must be controlled well, not more than 10 minutes at most. Over time, the meat will not taste good. The family version has limited conditions, but the taste is very delicious/~

Production difficulty: simple

Technology: stewing

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Tang Cu Jiao Zhi Bi Mu Yu