The method of dry braising flatfish

Health benefits

Sichuan Pepper: Maintaining Skin and Mucosal Health

Octagonal: regulating qi, relieving pain, dispelling cold

White sugar: low protein

Ingredients

Flatfish (too big, divided into long strips) four pieces

Scallion, ginger, and garlic in moderation

Over 30 Sichuan peppercorns

Octagonal quadripetal

Moderate amount of salt

A suitable amount of crushed black pepper

Three tablespoons of high Baijiu

One tablespoon of dark soy sauce

Two tablespoons of light soy sauce

Two tablespoons of rice vinegar

One and a half tablespoons of white sugar

Moderate amount of oil

The method of dry braising flatfish

1. The amount of onion, ginger, and garlic should be slightly larger. Just pat the garlic directly with a knife

2. Sprinkle salt and minced black pepper on the fish chunks and marinate for one hour to taste

3. Evenly pat a layer of dry powder on the fish chunks

4. Fry the fish until both sides are slightly charred and remove

5. Leave the base oil in the pot and stir fry Sichuan peppercorns and star anise until fragrant

6. Add high level Baijiu in turn, first add two tablespoons

7. Old smoking

8. Light soy sauce

9. Rice vinegar

10. Add white sugar

11. Add about one cup of water to boil

12. Put the fish and meat into the pot, then sprinkle the scallions

13. Pour a tablespoon of Baijiu on the surface of the fish, boil it over high heat, turn it to medium low heat, and burn it until the soup is thick. Turn over the fish in the middle, which is easy to taste

14. The fragrant dry braised flatfish is ready, especially for the meal

15. Take another picture of the finished product

Tips

This deep-sea fish must be marinated for a longer time, and the amount of salt is larger than that of ordinary small fish.

Sichuan pepper and star anise are essential spices for making dry roasted fish, which can make the meat more fragrant and rich.

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