Braised flat fish

Overview

The meat of flat fish is smooth, tender and plump. Except for one main spine, it is all meat. It is suitable for the elderly and children to eat.

Prepare the raw materials: remove the internal organs of the flat fish, clean it, white onions, ginger and garlic cloves.
Make two diagonal cuts on the fish to allow for flavor. Cut the scallion into small sections, flatten and chop the garlic, and slice the ginger.
Put the scallion white segments and minced garlic into a bowl, add light soy sauce, dark soy sauce, oyster sauce, Pixian bean paste, sugar, water and corn starch, mix to make a sauce and set aside.
Turn on the heat, pour oil into the pot, add flat fish and fry over medium heat. After browning one side, flip to fry the other side.
When both sides turn golden brown, add boiling water. Pour in the cooking wine and ginger slices and cook over low heat without stirring.
When the fresh fish is cooked, the soup slowly turns white. The fish is mature and the soup is running out. Pour in the sauce and cook over medium heat. At this time, you can use a spatula to slowly pour the soup over the fish to better absorb the flavor.
The soup will gradually reduce. At this time, you need to watch the fire and don't burn the bottom of the pot. When the amount of soup reaches the amount you need, turn off the heat.
Serve on a platter.