This is a sea-fish that is full of home-like taste. The flat fishbone is less tender and tender. It is better to clean up and it is very convenient to make. The sweet and sour sauce is invincible. It must be served with bowl of rice. Spring broadcast ingredients purchase link: https://www.xiachufang.com/shop/105547099/[Spring broadcast chef Zhang Zhaohui]: Chinese chef with exquisite cooking and experience, responsible for the catering during the multi-national political visits. This time, I made a lot of exquisite home-cooked dishes and creative dishes in the spring-selling recipes, and popularized the traditional methods of Chinese food production, so that you can make more authentic Chinese food at home.
Flat fish to scale, sputum, internal organs, washed, cut the cross knife on the side, marinated with onion ginger, Huadiao wine for 10 minutes.
Onions, ginger, garlic chopped minced pork, pork belly, good northern mushrooms, garlic cut into small pieces.
Put the pan on the fire and pour the base oil. When the oil temperature is 70% hot, the marinated flat fish will be fried until double-sided golden.
In addition, take the pot and heat it, pour the bottom oil. When the oil temperature is 60% hot, add the onion ginger and garlic and stir-fry. Then add the pork belly, bean paste, the northern mushroom, the garlic table, and cook the vinegar after the red oil. Pumping, flower carving wine, add 50 ml of broth, a little salt, sugar to taste.
Put the fried flat fish, simmer the fire after the fire is over, put some water starch, and collect the juice.
1. The fish cuts the cross knife to make the meat easier to taste. 2. When frying the fish, do not move the pan first. After the fish is shaped, turn it over, otherwise the fish will be loose.