Cooked Turbot with Vinegar

Name: Cooked Turbot with Vinegar
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Turbot; 10g oil; 8g salt; 2g Sugar; 10g Cooking Wine; 20g Balsamic vinegar; 15g Soy sauce; Some shallot; Some Red chili; Some ginger; Some garlic

by Gluttonous

4.8 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Turbot has no sharp thorns, only cartilage. It is safer to eat. It is especially suitable for the elderly and children. In the process of making this dish, the vinegar is used twice. The first cooking of the vinegar is to remove the fishiness; the second cooking of the vinegar before the pan is mainly to enhance the flavor. "

Cooked Turbot with Vinegar

1. Remove the internal organs of the turbot and clean it up

2. Prepare green onion, ginger, garlic and red pepper

3. Heat the pan with cold oil, first add ginger slices and fry it to create a fragrance

4. Then add green onion, garlic and red pepper and stir fry until fragrant

5. After adding the turbot, cook the cooking wine on high heat

6. Then cook in balsamic vinegar

7. Add some light soy sauce

8. Bring to a boil with clean water to remove the foam

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

10. After the sauce is collected on the fire, cook 5 grams of balsamic vinegar along the side of the pot again, then turn off the fire

11. Put it out of the pot and serve it on a plate.

Tips:
1. Put the ginger slices into the pan and fry it first, it can increase the aroma, and the other is it can prevent the fish from sticking to the pan.
2. It doesn't have to be balsamic vinegar, just choose the vinegar you like.