Roasted Stone Flounder with Pork Moo

Name: Roasted Stone Flounder with Pork Moo
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece (about 1500g) Stone flounder; 150g Pork belly; Some shallot; Some ginger; Some garlic; Some Dried red chili; Some pepper; Some Garlic Chili Sauce; Some Aniseed; Some Oyster sauce; Some Soy sauce; Some Cooking Wine; Some White vinegar; Some salt; Some Sugar

by Jun Meng dark blue

4.9 (1)

Favorite

Difficulty

Hard

Time

15m

Serving

2

Stone flounder belongs to the species of partial mouth fish and flatfish, and is a rare marine fish. The main characteristics of the stone flounder are: there are several hard and irregular stone bones on the edge of the dorsal fin and ventral fin. Our locals commonly call it "Stonefish". The stone bones on the back of the fish are related to the size of the fish body. Large fish have large stone bones, and small fish have small stone bones. In general, large ones are as large as broad beans.
Stone flounder is huge, tender and delicious, and rich in nutrition. It is the first-class material for sashimi and has high economic value. The most home-made stone flounder in our local area is sauce braised, braised, steamed, etc. This time we use the minced meat to cook the stone flounder, so that the aroma of the minced meat and the umami of the stone flounder are combined with each other, and the taste is very unique. "

Roasted Stone Flounder with Pork Moo

1. One stone flounder (about 1500 grams)

Roasted Stone Flounder with Pork Moo recipe

2. 150g minced pork belly

3. Scallions, ginger, garlic, dried red pepper, pepper, aniseed

4. Wash the fish to remove the internal organs and gills, remove the stone bones on the back of the fish (black side), and hit a cross knife

5. When the oil in the pan is 70% hot, the fish is fried in the oil pan

6. Remove the outer coke when it is golden brown and set aside

7. Leave a little oil in the pot, add the condiments and sauté until fragrant

8. After the condiments are fragrant, remove the condiment residues, leaving only the oil of the condiments after being fried

9. Put the minced meat in the pan and fry

10. After sautéing the minced meat until fragrant, add garlic chili sauce, oyster sauce, light soy sauce, salt, and white sugar in turn to fry

11. Stir fry for 2 minutes and then add boiling water

12. Put the fried fish into the pot and cook, then drip into the cooking wine and white vinegar to remove the smell, turn to medium heat and cook for 15 minutes, and finally use high heat to thicken the soup in the pot.

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