Braised flounder

Cooking Instructions

1. Prepare an ingredient flounder.

   

2. Scrape off the scales of the flounder, remove the internal organs, clean it and cut it into sections.

   

3. Use kitchen paper to blot the water from the flounder segments. The purpose of absorbing water is to avoid splashing oil when frying fish, and to better absorb the flavor.

   

4. Dip both sides of each piece of fish in a thin layer of flour.

   

5. Slice the green onion, slice the ginger, slice the garlic, and cut the dried chili pepper into small pieces for later use.

   

6. Prepare the bowl sauce for cooking fish: 1/2 tablespoon of Tianjin sweet noodle sauce, 1/2 tablespoon of fermented bean curd juice, 2 tablespoons of light soy sauce, 1/2 teaspoon of dark soy sauce, 1/3 tablespoon of tomato paste, 1 tablespoon of balsamic vinegar, 1 tablespoon of sugar, 1 tablespoon of oyster sauce, 1/2 tablespoon of salt, 1 tablespoon of white wine, mix them thoroughly. If you don't have all the seasonings at home, just put soy sauce, vinegar and salt.

   

7. Heat up the pot and add plenty of oil (about 300ml). When the oil is six or seven percent hot, put in the fish, and fry the fish on medium heat. Tips: (1) Adjust the size of the fire slightly at any time when frying the fish, and do not let the oil smoke. (2) How to judge the hot oil temperature of six or seven percent, that is, the oil level has obvious fluctuations. (3) When putting fish in the oil pan, put it gently against the oil surface. (4) I'm using a non-stick pan. If you are using an iron pot, you should burn the pot hot, and then use ginger to smear a layer in the pot, and then continue to operate, so as to avoid sticking to the pot.
   

   

8. When one side of the fish is golden brown, turn it over and fry the other side until golden brown on both sides, and then fry the other pieces of flounder until golden brown. Tips: (1) Don't be in a hurry to turn the fish after just putting it in the pot, if it is flipped, it will definitely stick to the pan, because the oil is very hot, the fish and the shovel are cold, and the hot oil will "hold" the shovel and the fish at once, and it will definitely stick to the pan. (2) So when can we turn the fish, a, fry it for at least 2 minutes on medium heat before turning it. b, and the side of the fried fish can only be turned if it is obviously golden yellow. c, and then there is the fact that when the pot is shaken away from the heat, the fish can slide in the pot at will and also turn it. It is recommended that beginners use the second method to determine when to flip the fish.

   

9. Drain the fried flounder segments with oil.

   

10. Leave a little base oil in the pot, over medium heat, add the prepared condiments and stir-fry until fragrant.

    

11. Add the fried flounder segments.

    

12. Reduce the heat to high, add the prepared sauce, quickly cover the pot and simmer for about 20 seconds.

    

13. Pour in about 3 small bowls of water (the amount of water is level with the ingredients) and bring to a simmer over high heat.

    

14. When simmering fish over high heat, scoop up the soup with a spoon and pour it over the fish, repeating this action several times to make the fish taste good.

    

15. Simmer on high heat for about 10~15 minutes, and finally reduce the juice until thick.
    At the end of the high heat juice collection, the juice collection speed is particularly fast, be sure to pay more attention, if necessary, use both hands to hold the pot handle away from the heat and shake the pot in a circle to avoid sticking to the pot.

    

16. Finished product drawing. Because the brands of seasonings used are different, and the saltiness and color are also different, the amount of seasoning is only for reference, and it is necessary to increase or decrease appropriately according to the seasoning you use.