This recipe is still from the home cooking of the chef of the bulldog, Ferran Adria. Because there is no "shine vinegar" at home, try to replace it with white wine and rice vinegar. Students with authentic materials should try to use the original party.
The fish is washed and cleaned, and the fins are lost.
Slice the garlic and set the olive oil in the pan. When it is warm, put the garlic slices and fry until golden on both sides. (Don't be awkward)
In the oil leftover pan, fry the fried garlic pieces, add a little olive oil, white wine, vinegar, and adjust the juice
Heat the oil in a hot pot, add the flounder, and have the eyes facing up. Use a spoon to continuously pour hot oil onto the surface of the fish. (When I turn over the fish, I will turn the meat over and over, so I used the method of pouring oil. It’s not bad.)
For about 5 or 6 minutes, start the pot, set the plate, and pour the garlic juice. DONE, enjoy it.
a little bit More oil, afraid of too much oil, you can use a paper towel to suck the oil. But the oil must be more in the process, or it is not good to pour the juice, it may also stick the pan Bonus science The flounder is called halibut because his eyes are on the same side. When I lack common sense, I will really open my mouth and ask for a big mouth: then he needs to swim around to see the surroundings. It’s shameful to think about it. But then I heard a shameful classmate who had no common sense. Q: Does his eyes flow? If you don't see the other side... Well, this common sense is like this, yes, his eyes are on the same side, but they are all on the top. English is called "Flatfish", which means that he is a flat fisherman, and his eyes are on the top to see the world. Tasting report The tender taste of the meat is good, and I don't feel like changing the recipe.