Scorch
By VicentaLakin
The flatfish is fine, tastes good, has a small amount of meat, and my taste is lighter, suitable for old people and children。
Recipe Recommendations
- salty and fresh
- stewed
- an hour
- ordinary
Steps for Scorch
1
Raw materials: flatfish (the family doesn't like fish heads, so they cut off), onions, garlic, ginger。
2
Onion slice, ginger slice, garlic flat。
3
Fire, oil in the pot, fish in the pan, fire in the fire. Don't rush the fish, wait for the bottom of the pot to fry the other side。
4
When both sides are made of gold, they are added to unfished open water and made of little fire stew。
5
Add garlic shredds and onions and raw, vinegar, wine and peppers。
6
Join the dry violet, slowly stew. And the soup becomes white and less, until when it is strong。
7
And first of all, a piece of salt, a little bit of it, and a little of it, and a little of it, and a little of it, and a little of it, so that it may be eaten。
8
There is also a fish in the pot, which is added to the soybeans sauce, which pours soup on the fish with a pot shovel, which is less thick, and shuts down the fire。
9
A plate of spicy flatfish is ready。Scorch Make Tips
Saltwater fish are naturally salty, so add salt sparingly. Pixian bean paste also contains salt, so basically no extra salt was needed for the second fish (that's just my personal taste). When frying the fish, use medium heat and do not flip it constantly, as this destroys the nutrients in the fish skin and the meat also breaks apart easily. Since my family doesn't eat fish heads, I chopped them off when cleaning the fish.