Braised flatfish with dried vegetables(mei gan cai shao ping yu )

Braised flatfish with dried vegetables

Introduction:

"The fried flatfish made at home tastes more traditional, and most of the prices are cheaper than those outside. The method is relatively simple and time-consuming. It's better to add dried vegetables to the flat fish. It's fragrant and fresh. It's hard to have more bowls if you don't want to. "

Production steps:

Step 1: soak dried plum vegetables in boiling water, wash, remove, drain and chop.

Step 2: remove the scales, gills and viscera of the flat fish, wash them, and then use a knife to make diagonal pattern on both sides of the fish; heat the oil in the pan to 70% heat, and fry the flat fish in the pan until both sides are yellow.

Step 3: heat a little oil in another pan, saute scallion and ginger slices, and cook with cooking wine.

Step 4: immediately add soy sauce, sugar, salt, dried plum vegetables and proper amount of soup, bring to a boil over high heat, and boil for about 5 minutes.

Step 5: put in flat fish and cooked lard, cover and turn to low heat for 10 minutes.

Step 6: cook until the fish is tender and mature, turn to high heat to collect the juice.

Step 7: collect the soup until thick, pour in sesame oil and sprinkle a little crushed pepper.

Step 8: put the fish and dried plum in the dish, and pour the soup on the fish.

Materials required:

Flatfish: (pomfret) 500g

Dried vegetables: 100g

Lard: 10g

Edible oil: right amount

Cooking wine: 2 teaspoons

Scallion: right amount

Ginger: right amount

Soy sauce: 3 teaspoons

Salt: a little

White granulated sugar: a little

Sesame oil: appropriate amount

Note: 1, flatfish: flatfish avoid fried with animals; do not eat with mutton. 2. Plum dried vegetables: musty dried vegetables should not be eaten with mutton, otherwise it will cause chest tightness.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Mei Gan Cai Shao Ping Yu