Braised Halibut

Name: Braised Halibut
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece flounder; Some shallot; Some ginger; Some Soy sauce; Some Vinegar; Some Aniseed; Some pepper; Some brown sugar; Some salt; Some parsley; Some Peanut oil

by Xuefenger

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Flounder has the effects of dispelling rheumatism, promoting blood circulation and dredging collaterals. The unsaturated fatty acids are easily absorbed by the body, which helps to reduce blood cholesterol and enhance physical fitness. The flounder meat is tender and white, delicious and plump, tonic and replenishing qi. . .
The flounder is tender, steamed or braised. . . . "

Braised Halibut

1. Wash the fish and cut a knife on both sides, which is conducive to the taste.

2. Green onion ginger, pepper, aniseed and set aside.

3. Various materials are available for use.

4. Put peanut oil in the pot, add pepper aniseed, green onion and ginger until fragrant.

5. Put the fish in the pot.

6. Cook in vinegar, soy sauce, turn it over.

7. Add water, add salt and brown sugar to the boil, simmer for 20 minutes on low heat, and collect the juice.

8. Put the fish on a plate, sprinkle coriander on top, and pour the soup in.

Tips:
1. Ginger must be used to make fish, which can remove fishy and enhance flavor.

2. The pan must be heated and cooled with oil, so that it will not stick to the pan and maintain its shape when the fish is put into it.