Dry Grilled Flat Fish

Dry Grilled Flat Fish

1. Prepare all the ingredients; remove the gills of the flat fish, wash off the internal organs

2. Cut a flower knife on both sides of the fish, then add salt and cooking wine and marinate for 10 minutes; chop green onion, shred ginger, and slice garlic

3. Tear the soaked fungus into small flowers; wipe the fish dry and evenly coat it with a thin layer of starch

4. Put into a 70% hot oil pan; fry until golden and remove the oil

5. Leave the bottom oil in the pot, add the minced meat and fry until the color changes, then add the onion, ginger, and garlic until fragrant; add the cooking wine, add sugar, soy sauce, salt, and vinegar to a boil

6. Pour in water and boil; add water fungus

7. Add the fried flat fish, bring to a boil on low medium heat, and cook for 15 minutes; when the sauce is thick, remove the fish and place it on the plate

8. Pour the soup bouillon into the thin gorgon and pour the sesame oil; just pour the soup on the fish.