Braised fish with partial mouth
Diplostomer fish, or flatfish, is the general term for flouniform fish in the class Teleost. The fish has a flat body, and its eyes gradually move to the side of its head as it grows, lying flat on the bottom of the sea. "Piankou" and "Biumu" are both descriptions of the most prominent features of their bodies. The partial mouth fish is one of the most valuable economic fish in the ocean. It has the effects of diminishing inflammation and detoxifying, invigorating spleen, replenishing qi, etc. Its liver can extract cod liver oil.
Recipe Recommendations
- Piaokou fish appropriate amount
- fungus appropriate amount
- celery appropriate amount
- carrots appropriate amount
- diced meat appropriate amount
- onion appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- aniseed appropriate amount
- dried chili appropriate amount
- vinegar appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- liquor appropriate amount
- salt appropriate amount
- salty and sweet
- burn
- ten minutes
- simple
Steps for Braised fish with partial mouth
1
Wash the fish and remove the internal organs.
2
A double-sided flower knife is smeared with white wine salt, add green onion and ginger and marinate for 10 minutes.
3
Dice fungus, celery, carrot meat, onion and set aside.
4
Prepare onions, ginger and garlic.
5
Use clear water, soy sauce, vinegar and sugar to blend into juice.
6
Dip fish with dry starch and set aside.
7
Add oil to the frying pan and heat it up.
8
When the oil temperature is 50% hot, add the partial mouthed fish.
9
Fry until golden brown on both sides.
10
Put oil in a frying pan and saute the seasoning and dried peppers until fragrant.
11
Add the diced pork and stir-fry.
12
Add onions, ginger and garlic and continue to stir-fry.
13
Add the fungus.
14
Pour in the juice and bring to a boil.
15
Add the fish and add diced carrots, celery and onion.
16
Simmer for 10 minutes and remove the fish.
17
Add water starch to the remaining soup and diced vegetables to thicken.
18
Concentrate the soup and pour it into the fish body.