How to make delicious flat fish?

The flat fish is also called silver pomfret. Some people also call it mirror fish because of its special appearance, which looks like a mirror. The biggest feature of flatfish is of course its mouth and eyes, which are very small and easy to remember at first glance. In life, many people like to eat flatfish. It not only tastes delicious, but also can supplement a lot of nutrition. So, how to make flat fish delicious?

Braised flat fish:

1. After washing the fish, be sure to dry it, or use kitchen paper to absorb the moisture on the surface, or use an electric fan to blow it dry... Anyway, it must be dry, otherwise it will easily stick to the pan and the fish skin will break.

2. Rub the pan with ginger (to prevent sticking), then add oil. When the oil is hot, put the flatfish in and fry both sides. 3. Add ginger slices, garlic slices, cooking wine, soy sauce, salt (a little) and water to cover the fish. Cover and cook. When the water boils, add sugar, then vinegar and sprinkle with chopped green onions.

3. After another minute, the soup will become thicker and less in flavor. It will be fine now.

How to steam bream

Materials

Fresh bream

Shredded ginger

Chives

Salt

Steamed fish soy sauce

Apply a thin layer of salt evenly inside and outside the bream and marinate for 15-20 minutes

Put it on a plate and steam it over high heat for 8 minutes, then take it out and drain the juice.

Pour the steamed fish soy sauce on the bream and sprinkle with shredded or chopped green onions

Heat oil in a pan, add shredded ginger and sauté until fragrant. Pour the ginger oil and shredded ginger onto the bream. You can hear the chives sizzling and the aroma rising.

Tips

Bream does not have a fishy smell, so no cooking wine or the like is used. Only salt is added during the steaming process. Shredded ginger can also be added, but it will not have a fishy smell without it. I prefer to sauté the shredded ginger and then drizzle it with ginger oil, which has a unique flavor and the shredded ginger is also very, very delicious.

How to cook sweet and sour bream

Materials

One fresh bream

A little sugar

A little vinegar

A little ginger

A little pepper

A little green onion

A little garlic

A little cooking wine

Old smoke a little

Light soy sauce

Water

A little starch

After the flat fish is slaughtered and cleaned, cut it on both sides, sprinkle with appropriate amount of ginger slices, peppercorns, green onion, and cooking wine, and marinate for 10-15 minutes

Add 60-70ml of water to sugar, vinegar, dark soy sauce and light soy sauce in a ratio of 2:1:1:1 and stir evenly to make sweet and sour sauce.

Heat some oil in a pan, add the flat fish and fry on both sides until golden brown, remove from the pan and drain.

Leave a little oil in the pan, add ginger slices, scallions, and garlic, and sauté until fragrant. Carefully pour in the sweet and sour sauce.

Add appropriate amount of dilute water starch and mix well

Add the fried flat fish, bring to a boil over high heat, simmer over medium-low heat for about 10 minutes, then turn to high heat to thicken the soup.

Tips

1: Bream can be replaced with other fresh fish. The fish must be cleaned and the black mucous membrane in the fish belly must be cleaned;

2: The ratio of sweet and sour sauce can be adjusted freely according to the taste of each family. Dark soy sauce is used for coloring and light soy sauce is used for seasoning, but both are salty, so no salt is needed for seasoning;

3: When frying the fish, wipe off the moisture on the fish body to keep the fish skin intact;

4: At the end of the operation, the sauce will be collected over high heat, so the water starch should not be too thick, so as to avoid it becoming a thick soup when heated in the pot;

5: Let the fish stew in the sweet and sour sauce for a while to make it more flavorful.