Braised Plaice

Name: Braised Plaice
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g flounder; Some boiling water; Some oil; Some salt; Some Cooking Wine; Some Braised Soy Sauce; Some Sugar; 10g shallot; 10g ginger; 10g garlic; 1g Red pepper

by Shangshizhiwen

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

For the heavy taste of Northeastern people, braised in brown sauce is a courtesy to a fish.

Salty and slightly sweet, it tastes good enough. Steaming is a method that has been more health-conscious in recent years, but the fish is still braised more at home, after all, it is a habit from snacks to big dishes.

The golden plaice is named after its golden fins. It is rich in protein, multiple vitamins and various trace elements required by the human body, and the fat content is low. Lecithin is also very rich, which can prevent brain function decline, delay aging, prevent diabetes, and prevent cataracts.

This time, I used Alaska-produced golden butterfly fish with the braised method common in Northeast China to make a braised plaice.

Because frying the fish by myself is a weakness, and the plaice is not very good at frying, so this time it was not too perfect. Fortunately, the drops are not scattered and not too broken, but the taste is indeed good. The fish is delicious, and it is dipped in a thick, salty and sweet braised sauce. It’s really super rice~~"

Braised Plaice

1. After thawing the plaice, scrape the scales on both sides to remove the black film in the cavity.

2. After washing and wiping off the surface water, make three strokes on the back.

3. Turn it over and score three times to make it easy to marinate.

4. Cut green onion, shredded ginger, garlic, and prepare red hot pepper.

5. Put the fish on the plate, put salt, cooking wine, some green onions, ginger, and marinate for 30 minutes.

6. After the marinated fish, remove the marinade, dry the water, and evenly stick some flour on both sides.

7. Heat the wok, wipe the bottom of the pan with a piece of ginger, pour in an appropriate amount of oil, the amount of oil is larger than usual, and add the fish when the oil is warm.

8. Fry until one side changes color and then turn over and fry.

9. After frying on both sides, skim off the excess oil, leave the amount of oil in the pot as usual for stir-frying, add the onion, ginger, and red hot pepper until fragrant.

10. Pour in the braised soy sauce, sugar, salt, and some boiling water.

11. After boiling, skim the foam, cover and simmer for a few minutes. After opening the lid, use a spatula to pour some juice on the surface of the fish from time to time, and continue to simmer for a few minutes.

12. Finally, the thick soup is collected over the fire and served on a serving plate. The surface is torn into silky embellishments with green onions.