Braised Turbot with Scallions

Name: Braised Turbot with Scallions
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 pieces Turbot; 200g Shallots; 1 tbsp oil; 8g salt; 2g Sugar; Some Ginger garlic; 1 tbsp Cooking Wine; 1 tbsp 1 tablespoon of balsamic vinegar; Soy sauce

by Gluttonous

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

When making green onion dishes, you should choose the white parts of green onions, because the white texture, taste and taste of green onions are suitable for cooking. This [Scallion Braised Turbine Fish] uses small spring onions. The advantage of small spring onions is that they are fresh and tender. Others are not as good as scallions, so you must add more when cooking dishes with spring onions.

Ingredients

2 pieces Turbot
200g Shallots
1 tbsp Oil
8g Salt
2g Sugar
Some Ginger Garlic
1 tbsp Cooking Wine
1 tbsp 1 Tablespoon Of Balsamic Vinegar
Soy Sauce

Braised Turbot with Scallions

1. Main and auxiliary ingredients: Turbot, spring onions

2. Clean up the turbot

3. Heat oil, add ginger and garlic until fragrant

4. Add the shallots and sauté until fragrant

5. Add Turbot

6. Prosperous fire, cook into the cooking wine

7. Add some balsamic vinegar

8. Add some soy sauce

9. Add clean water to a boil to remove the foam

10. Season with salt and sugar, and cook for 5 minutes

11. Turn it over and cook for another 2 minutes, then turn off the heat

12. Out of the pot and plate

13. Garnish with chopped shallots and then serve

Tips:
1. When it is out of the pot, discard the green onions used for cooking the fish.
2. When firing, be sure to skim off the froth, and don't cover it at the same time, so as to facilitate the evaporation of fishy smell.