Braised Wild Flounder

Name: Braised Wild Flounder
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g flounder; A small amount ginger; A small amount garlic; A small amount Soy sauce; A small amount Sugar; A small amount parsley

by Jiangcheng Chao Dad

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Come, come, let's start with a tongue twister!
A lama came to the south with five catties of sole (tǎ) M in his hand.
A dumb man came from the north side with a horn in his waist.
The lama pulling the sole in the south wants to exchange it for the dumb horn in the north.
The dumb is not willing to exchange the horn for the lama's horn, and the lama has to change the horn for the dumb horn.
The lama slapped the horn and slapped the dumb horn. The dumb took off the horn and slapped the horn of the lama who was pulling the horn.
I don't know whether the lama who was pulling the sole slapped the dumb with a trumpet, or the dumb trumpet hit the trumpet of the lama who was pulling the sole.
The lama stewed the sole, and the dumb babbled his trumpet.

That's right, what we are going to do today is this 【鳎(tǎ)犸】, scientific name: flounder.
Today’s ingredients come from the deep sea of Qingdao, so this flounder is wild, pure seafood!

Ingredients

300g Flounder
A small amount Ginger
A small amount Garlic
A small amount Soy Sauce
A small amount Sugar
A small amount Parsley

Braised Wild Flounder

1. Fresh flounder, rinsed and plated and drained

2. You have to eat pure seafood

3. Fry the fish on both sides in a hot pan with cold oil, as much as possible, while sautéing the ginger and garlic

4. Add appropriate amount of water to simmer the fried fish, light soy sauce, sugar, a small amount of salt, and seasoning

5. Simmer for about 5 minutes, sprinkle coriander when the soup is almost harvested, start the pot, and serve it on the plate; I always admire the simplicity of the seafood method, use less ingredients, and try to eat the original flavor of seafood as much as possible.