Name: Braised Sole
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 pieces Sole; 3 tablespoons Flour; Some shallot; 3 tablespoons Corn flour; 4 cloves garlic; 2 tablets ginger; 1 capsule Aniseed; 10 capsules pepper; 3 tablespoons Soy sauce; 2 tbsp Cooking Wine; 1/2 tablespoon Sugar

Braised Sole

by Sago Fiona

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

"A lama from the south, with a 5-jin pagoda in his hand, and a mute from the north with a trumpet in his hand..." The popular cross talk tongue twister is known to almost all young and old, but most people still think of this fish Relatively unfamiliar, it is actually a kind of flounder, also called flat mouth in the Bohai Bay. Sole and tamas are commonly known in the local area (commonly found in Beijing and Tianjin), the best fish in the Bohai Sea. The tamas are extremely delicious and tender, and are especially suitable for braising. And there are no extra small thorns, just the main thorn in the middle, so it's not troublesome to eat. Suitable for young and old.

Braised Sole

1. Remove the head and internal organs of the fish. Tear off the black skin on one side. Scrape off the fish scales on the other side, or tear off the skin on both sides. Because the fish I bought is big, I cut it into pieces

2. Take a bowl, adjust the juice, add: onion, ginger, garlic, aniseed, pepper, light soy sauce, dark soy sauce, cooking wine, sugar. Then pour in an appropriate amount of water. The ratio of all materials to water is about 1:1

3. Lightly pat the fish section with a layer of flour and cornstarch mixture. . Fry golden on both sides over medium-low heat in a frying pan

4. Pour in the previously adjusted juice. Then pour in an appropriate amount of water, the amount of water is appropriate to submerge the fish section. Open the lid and simmer slowly. Until the soup thickens. Add a small amount of salt according to your own taste