Braised Flat Fish
1.
Remove the internal organs, gills, and black belly of 3 flat fish, clean the inside and outside, and wipe the surface with water;
2.
Pull two flower knives on each side of the body for easy taste;
3.
Sprinkle a layer of cornstarch on both sides of the fish body, not too much, just lightly wrap the fish body in a layer, and let it sit aside for 2 minutes;
4.
Cut the shallots into sections, cut into two cloves of garlic, and slice ginger;
5.
Pour a little oil in the frying pan. When the oil is warm, put the fish in the pan. Don't turn it, heat it on medium heat until the fish body becomes hard and can be easily removed from the bottom of the pan and turn over again. At this time, the fish skin is slightly charred. And the fish skin is not broken, and the fish shape is complete
6.
After the fish is fried slightly browned on both sides, pour yellow wine on the fish. As the steam evaporates, part of the fishy smell will be taken away. Then pour soy sauce, oyster sauce, sprinkle salt, a bowl of hot water, and then put the green onions. Spread the segments, garlic and ginger evenly in the pot;
7.
Cover the lid and simmer for 5 minutes on low heat; after turning over, cover the lid and simmer for 5 minutes to get out of the pot. If you can eat spicy, you can put the millet spicy and stew it in the pot. If you can only eat mildly spicy, you can sprinkle it on the surface after it is out of the pot. The red is also very appetizing.
8.
Braised flat fish with tender meat and few thorns!
Tips:
1. The meat of the flat fish is tender. Be careful when you operate it, especially when frying the fish, you must wait for the fry and fry to set the shape before turning over, so as to keep the fish intact; it should not be too long when it is stewed, it is easy to taste after pulling the knife. ；
2. The seasoning should not be too much, green onion, ginger and garlic are sufficient. The brand of soy sauce is different, and the saltiness and color are also different. Adjust the amount according to the actual situation of the soy sauce used;
3. People with chronic diseases and skin diseases should not eat more or fast.
