1. Scallion, onion, pepper, aniseed, garlic clove
2. Soy sauce and vinegar are added to these ingredients
3. Add cooking wine
4. Put sugar, salt and chicken essence (MSG) in the soup prototype
5. Take some pepper and dried chili and sauté
6. Pour oil in the pot, too much. After the oil is hot, sauté fragrant with dried chili and pepper.
7. Saute the fragrant peppers and dried chilies first (you decide how spicy you are), and then pour the newly prepared soup into the oil. [This process is more dangerous and the oil spots will jump around. It is recommended that you use a pot cover to block it]
8. Add appropriate amount of water to the sauteed soup.
9. It tastes good after adding beer to the soup. (Can be added or not)
10. In fact, the soup is already fragrant at this time and boil.
11. Two very large flounders are about to be cooked.
12. When the flounder is put in the pot, the broth is less than fish. Turn off the fire in 10 minutes. (Because the fish is relatively large, so 10 minutes, if your fish is relatively small, 8 minutes is almost ok)
13. Remove the fish from the soup in ten minutes. At this time, you will find that there is actually a lot of soup.
14. Scoop out all the condiments used for the fish stew in the soup, and boil out a clean soup without impurities.
15. You decide the amount of soup according to your needs. (If you need more soup, boil it for a while)
16. After the broth is boiled, pour it on the flounder.
17. Cut the tender garlic sprouts and garnish it.
18. The taste is very good. Sweet and sour (slightly spicy).
Tips:The flounder is tender, so when you cook in the first step, be sure to control the time, no more than 10 minutes at most. The meat will not taste good if the time is overcooked. The family version has limited conditions, but the taste is infinitely delicious, \(^o^)/~
