Braised Flat Fish

Name: Braised Flat Fish
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Flat fish; Some salt; 3g ginger; Some Chicken Bouillon Powder; Some Sugar; Some Corn flour; 2 teaspoons starch; 2 pcs star anise; Some pepper; Some Sesame pepper; 1 shallot

by Dora AMi

4.6 (1)

Favorite

1

Difficulty

Easy

Time

15m

Serving

2

Flat fish is rich in unsaturated fatty acids and has the effect of lowering cholesterol. It is a good fish for people with high blood fat and high cholesterol, and it is also thick and chewy when eating less meat.

Braised Flat Fish

1. Dispose of the stuff in the belly of the fish like this, and wash the flat fish.

2. Fill the flat fish with two mouthfuls for easy taste.

3. Coat the surface of the flat fish with cornstarch and set aside. Put an appropriate amount of cooking oil in the pan. When the oil is hot, put the cornstarch-coated flat fish into the pan and deep fry.

4. Deep-fried until golden brown

5. Put an appropriate amount of edible oil in the pot. When the oil is hot, add the onion, ginger, star anise, pepper, and sesame pepper, and fry it to create a fragrance. Then add the flat fish and fry, add an appropriate amount of oyster sauce, cooking wine, and pour a bowl of water into the pot.

6. When the water is boiled, add salt, chicken essence, sugar, and a teaspoon of vinegar. The taste is very fresh. In order to remove the fishy taste, you can put the cooking wine once. Simmer on high heat for 3 minutes.

7. Serve the fish separately.

8. Thicken a teaspoon of starch. Filter out the stewed fish soup, pour it into a pot, bring to a boil, add the thickened starch, wait until the soup looks thicker, pour it into the serving fish plate.