Griddle Turbot

Name: Griddle Turbot
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1000g Turbot; 2 pcs onion; 2 heads garlic; 2 tbsp Garlic Chili Sauce; 1 tablespoon Oyster sauce; 1 tablespoon Sugar; 1 tablespoon Chicken noodles; Some salt; Some Green onion ginger garlic; Some Pepper oil; Some parsley

by Cooking woman snacks

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Turbot, also known as flounder, is rich in nutrition, tender and full of thorns. There are more edible parts of the whole body, especially the fins. It is rich in gelatin and has a smooth and moist taste. It has the flavor of turtle skirt and sea cucumber. With high nutritional value, it is an ideal health and beauty food. It is as valuable as salmon and trout in the European market. Turbot is rich in nutrients, rich in omega-3 fatty acids, protein, vitamin A, vitamin C, calcium and iron. Omega-3 fatty acids are fatty acids that humans cannot synthesize by themselves but are essential for health. They can increase the high-density lipoprotein (HDL) content in the human body that helps to break down fat, help reduce blood lipids, relieve pressure on aorta and other blood vessels, and effectively reduce the heart Morbidity. Regular consumption can nourish fitness, nourish the kidneys and brains, and improve human immunity.
Today’s dish of turbot has borrowed from the method of dry pot fish head. The taste is rich and delicious, and the taste is smooth and smooth. The index finger moves, and I don’t want to stop. I think no one can resist this taste. Come try it out.

Griddle Turbot

1. Clean up one turbot

2. The surface avoids the hard bones of the epidermis.

3. Lean the cross knives on both sides of the fish belly

4. Pat the fish on both sides with a thin layer of dried starch

5. Add more oil to the wok (you can soak the fish on the side) and cook until 70% to 80% hot, then put the processed turbot in the wok and fry it on medium heat for about 3 minutes

6. Flip gently and fry for about 3 minutes. The frying time depends on the situation. Fry until the fish is slightly browned on both sides.
Put the fried fish out of the oil and set aside

7. 2 large onions, cut into strips and set aside

8. Prepare the garlic cloves of the two garlics for later use. If you like garlic, you can add more

9. Prepare a little green onion, ginger and garlic

10. Raise the frying pan again, pour a little oil, add the green onion, ginger and garlic, sauté on low heat, add 2 tablespoons of garlic chili sauce and sauté until fragrant

11. Pour hot boiling water into the pot. The amount of water is enough to cover the body of the fish. Add half a spoon of chicken powder, 1 spoon of sugar, 1 spoon of oyster sauce, appropriate amount of salt, and adjust the taste in the soup.

12. Put the fried turbot in the pot, bring to a boil over medium heat, turn to low heat, simmer slowly until the soup thickens, and then move the pot to the side. Be careful not to mess up

13. In a separate pot, add a little oil, and fry the garlic cloves and onions until tender

14. Put the freshly simmered turbot and the soup into the pot, spread it on the onion and garlic, pour the pepper oil, cover the pot, simmer for a few minutes until the soup is dry and the oil, just sprinkle the coriander on the pot.