Braised Sole

Method

1. 01

   Step 1

   First, skin the sole. My sister-in-law had already skinned it when I got the ingredients. A little tip: start from the eyes and mouth and work downwards in one smooth motion.

   

2. 02

   Step 2

   Cut the flounder into chunks, coat them with egg and cornstarch, and fry them into sections.

   

3. 03

   Step 3

   Heat oil in a wok, add the ingredients, and sauté until fragrant with garlic.

   

4. 04

   Step 4

   Arrange the thicker fish fillets at the bottom of the pan, then cover with the lid and wait for the seasonings to meld with the freshness of the fish. Add the fish head and tail and continue to pan-fry.

   

5. 05

   Step 5

   Flip it

   

6. 06

   Step 6

   Pour in the prepared sauce.

   

7. 07

   Step 7

   Add two more tablespoons of cooking wine, appropriate amounts of sugar and salt, bring to a boil over high heat, then reduce to medium heat (this process takes about 10 minutes).

   

8. 08

   Step 8

   When the broth thickens slightly, turn the heat to low, add a spoonful of steamed fish soy sauce, and simmer over low heat.

   

9. 09

   Step 9

   Simmer for 5 minutes, then reduce the sauce and serve.