1. Prepare the materials
2. Wash the fish when the intestines are broken and the belly is washed, and the fins are removed
3. Slice garlic, add olive oil to the pan, add the garlic slices when warm, and fry until golden on both sides. (Don't be foolish)
4. Leave the oil in the pot, remove the fried garlic slices, add a little olive oil, white wine, and vinegar to make a sauce
5. Heat the oil in a pan, add the flounder with the eyes facing up. Use a spoon to continuously pour the hot oil onto the surface of the fish. (When I turned the fish, I always turned the meat rotten, so I used the method of pouring oil, and it was not bad..
6. About 5 or 6 minutes, pick up the pot, set the plate, and pour the garlic sauce on it. DONE, enjoy
Tips:A little bit
You need more oil. If it is too oily, you can use a paper towel to soak up the oil. But there must be more oil in the process, or it may stick to the pot if it is not easy to pour the juice
Comes with popular science
The flounder is called flounder because his eyes are on the same side. When I lacked common sense, I would really open my mouth and ask while gestures: Then he needs to swim over to see the surrounding environment. It's shameful to think about it. But then I heard a shameful classmate who was even less common-sense asked: Do his eyes flow? How about seeing the other side... well, this is the common sense, yes, his eyes are on the same side, but they are all above. It is called "Flatfish" in English, which means that he is a flat fish parading close to the ground, watching the world with his eyes stuck on it.
Tasting report
The meat is tender and tastes good, so I don’t need to change the recipe
