Soy Sauce
1.
Prepare ingredients: flounder: 5 pieces. The fish is cleaned, cleaned and dried for later use.
2.
Prepare ingredients: onion: 1/3 root, cut into sections; ginger: 1 piece, sliced; garlic: 8 cloves.
3.
Seasoning bowl sauce for cooking fish: Shacha King: 2 spoons, Sweet noodle sauce: 2 spoons, fermented bean curd: 1 piece, soy sauce: 8 spoons, braised soy sauce: 1 spoon, cooking wine: 10 spoons, vinegar: 9 spoons, sugar: 20 Gram, salt: 6 grams. Pour all the seasonings into the container, mix well and set aside.
4.
Dip a thin layer of flour on the surface of the fish.
5.
Pour oil into the pot, put in star anise: 2 peppers, 1 small handful of pepper. After the oil is 80% hot, put the fish in for frying.
6.
When the surface of the fish is golden brown, remove it and fry all the fish in this way.
7.
Leave the bottom oil in the pot and spread the onion, ginger, and garlic on the bottom.
8.
Add the fried fish, neatly lay it out, and pour the pre-adjusted sauce.
9.
Add clean water, the amount of water should be almost under the fish body. Cook on medium heat until the soup bubbling and become very thick. Turn to high heat to collect the juice for 1-2 minutes and turn off the heat. The scent of the sauce has been immersed in the whole fish body, which is extremely delicious. The fish was deep-fried until it was golden and crispy and filled with the sauce again, and it was really fragrant to the bones after a bite.
Tips:
1. Do not dip too much flour on the surface of the fish, just a thin layer.
2. Before frying the fish, you can slightly heat the pan. After heating, rub the pan evenly with ginger slices. This trick can make the frying fish non-stick. You might as well give it a try. If it is a non-stick pan, this method is not necessary.
2. The oil should be hot enough, the fish can be fried only after a small amount of smoke comes out about 80% of the heat. The cold oil will stick to the pan after being put into the pan.
3. Don't turn the fish frequently when frying the fish. You can shake the pan lightly at the beginning. When you feel the fish move with the shaking of the pan, it means that the surface has formed a hard shell and you can turn it over for the first time.
4. The purpose of laying the bottom of onion, ginger and garlic is to prevent sticking to the pot during boiling.
5. Simmer on medium heat, and finally collect the juice on high heat for 1-2 minutes.
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