Braised Flat Fish
by Zerry's mother
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Flat fish
2. Seasoning needed: cooking wine, dark soy sauce, old vinegar, white sugar, green onion, ginger, garlic, star anise, salt
3. Cut green onion into sections, slice ginger, pat the garlic loosely and set aside
4. Slice the pork belly and set aside.
5. Remove the gills and internal organs of the flat fish, clean it, control the moisture, and cut oblique knives on both sides of the fish body until the fish bones.
6. Fry it in a pan and serve.
7. Put oil in the wok, heat to 60% heat, add star anise to fry
8. Add green onion, ginger and garlic until fragrant
9. Add pork belly and stir-fry, spit in oil.
10. Put in the clear soup
11. Put in the old soy toning.
12. Add cooking wine to remove fishy.
13. Add sugar
14. Add vinegar
15. Bring to a boil and add the fried flat fish.
16. Simmer over low heat for about 15 minutes to collect all the soup.
17. The method is simple, the taste is rich, and the fish is delicious.
