Chinese Food
Kwai butter butter flounder
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I like to eat silver cod. But recently, the price has been rising and the quality of the fish on the market is uneven. I tried to use flounder instead of COD. I didn't expect that it tastes close and delicious. Cost effective is not a little bit.
Cooking ingredients
Cooking Steps
Step1:The frozen flounder is similar to the silver cod in taste. It has a good cost performance. First, soften the fillets at room temperature. Prepare the rest of the seasoning.
Step2:Use kitchen paper to dry the excess water on both side
Step3:Preheat the pan over low heat and put in the butter. Remember to rub the butter all over the bottom of the pan over low heat to avoid burning it.
Step4:Turn to medium heat and put down the flatfish. Fry for one minute slowly. After the lower layer of the fish solidifies, move the fish properly. Avoid sticking to the pan.
Step5:After the bottom layer is fried, the side of the fish skin is fried. After the fish skin is fried, it's crispy and delicious. It's about a minute.
Step6:After both sides of the fish skin are fried, turn over and fry the other side of the fish. It's about a minute. When it's almost ready, add some rum to get rid of the smell. It's recommended to use rum or white wine for seafood. The wine has fruit flavor in its fragrance. It doesn't use the sour taste of yellow wine. It really doesn't use high white wine instead. In short, don't put yellow wine in any way.
Step7:Change the heat to add soy sauce, white sugar and some water. The water is to make the sugar dissolve. So a little water is enough.
Step8:Boil the sauce over medium heat and let it bubble. Turn over the bottom of the fish until it tastes good. Then change the sauce over medium heat and quickly collect the sauce. Make the sauce thick.
Step9:After the sauce is collected, it's full of fish. It's appetizing.
Step10:Open to eat.
Cooking tips:I'm going to go over the details in a few steps - 1. Do not use microwave to defrost the fish when it softens at room temperature. Damage the taste of the fish. 2. The kitchen paper must be used to absorb the excess water, so as to facilitate the frying of fish without spilling oil; and the fish meat tastes better after the excess water is taken out. 3. There is no need for scallion and ginger to remove fishiness. This sauce is suitable for Baijiu to mix fragrance and fishiness. It doesn't match scallion and ginger, let alone yellow rice wine. When it becomes sour, the flavor and fragrance will be completely out of control. You'd rather not put wine or yellow rice wine. There are skills in making delicious dishes.
