Braised Plaice with Beer

by Jamie Pastoral

4.6 (1)

Favorite

10

Difficulty

Easy

Time

15m

Serving

3

Recently, plaices are more common in the market, most of them are very large, with no head and intestines, and they are cleaned. The flounder has few bones and tender meat, which is very delicious. Today’s grilled plaice uses beer instead of water. The finished product is very delicious, without the slightest taste of beer.

Ingredients

500g Flounder
Some Oil

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Some Salt

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Some Sweet Noodle Sauce
Some White Sugar

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Some Sweet Vinegar
Some Green Onion Ginger Garlic
Some Aniseed
Some Green Pepper

Braised Plaice with Beer

1. Wash the plaice and cut twice on the fish body (it is convenient to taste when it is cooked)

2. Use salt, sweet noodle sauce, white sugar, sweet vinegar to make the sauce, prepare the onion, ginger, garlic and aniseed

3. The plaice is evenly coated with wheat flour

4. Fry the plaice in a frying pan

5. After frying on both sides, add green onion, ginger, garlic, aniseed and stir fragrant

6. Pour the sauce

7. Pour in beer, cover the pot and cook, gently push the fish in the meantime, turn off the heat when the fish is cooked, serve and enjoy

Tips:
1. The sauce is adjusted according to personal taste.
2. The cooking time is based on the cooked and tasty fish.

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