Chinese Food
Braised flounder with tea sauce
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The meat of flounder is delicious. There are not many thorns. It's a good choice for those who don't like to choose fish bones. The addition of the sauce makes the color red, bright and attractive. A lot of friends left a message asking me if the fried fish didn't stick to the pot. Wouldn't it come loose? There will be a summary of tips in the following steps and tips.
Cooking ingredients
Cooking Steps
Step1:Prepare ingredients - flounder - 5. Clean the fish and control the dry water.
Step2:Prepare ingredients - onion - one third root. Cut section; ginger - 1 piece. Slice; garlic - 8 pieces.
Step3:Prepare ingredients - 2 teaspoons of Huangpai TSA king, 2 teaspoons of sweet sauce, 1 piece of fermented bean curd, 8 teaspoons of soy sauce, 1 teaspoon of braised soy sauce, 10 teaspoons of cooking wine, 9 teaspoons of vinegar, 20 grams of sugar and 6 grams of salt. Pour all seasonings into the container. Mix well and set aside.
Step4:Dip the fish in a thin layer of flour.
Step5:Pour the oil in the pan. Put in 2 star anise and 1 pepper. Heat the oil 80% and fry the fish.
Step6:When the surface of the fish is golden, remove it. Fry all the fish in this way.
Step7:Leave the oil in the pan. Spread the onion, ginger and garlic.
Step8:Put in the fried fish. Stack them neatly and pour in the prepared sauce.
Step9:Add clean water. The amount of water is better than that of fish. Heat over medium heat until the soup bubbles and becomes very thick. Turn the heat to collect the juice for 1-2 minutes and turn off the heat.
Step10:The sauce makes this dish more red and bright. It's appetizing.
Step11:The flavor of the sauce has been immersed in the whole fish. It's delicious.
Step12:When the fish is golden and crispy, it's filled with sauce again. It's really fragrant to the bone.
Step13:It's good to eat. It's especially suitable for fish. I don't like stabbing friends. Let's try it.
Cooking tips:1. The surface of the fish should not be dipped in too much flour. A thin layer is enough. 2. Before frying fish, heat the pan a little. After heating, wipe the pan evenly with ginger slices. This trick can make the frying fish not stick to the pan. You may try it. If it is a non stick pot, this method can not be used. 2. The oil should be hot enough. About 80% of the heat means that there is a small amount of green smoke coming out before you can fry fish. The cool oil will stick to the pot after it is put into the pot. 3. Don't turn the fish frequently when frying. You can shake the pan gently at the beginning. When you feel the fish moving with the pan shaking, it means that this side has formed a hard shell. You can turn it over for the first time. 4. The purpose of laying the base of onion, ginger and garlic is to prevent the pot from sticking during boiling. 5. Boil over medium heat. Collect juice in high heat for 1-2 minutes. There are skills in making delicious dishes.
