Grilled stone sole with minced meat
Overview
Stone flounder belongs to the family Plaice and Flounder, and is a valuable marine fish. The main characteristics of the Stone Flounder are: there are several hard irregular stone bones on the edges of the dorsal and pelvic fins. It is commonly known as the Stone Flounder by our locals. The stone bones on the back of the fish are related to the size of the fish body. If the fish is large, the stone bones will be large, and if the fish is small, the stone bones will be small. Generally, the large ones are as big as broad beans. Stone sole is large in size, has tender and delicious meat, and is rich in nutrients. It is the best material for making sashimi and has high economic value. The most common ways to cook stone sole in our local area are to stew, braise, steam, etc. This time, we use minced meat to cook stone sole, which combines the aroma of minced meat with the umami flavor of stone sole. The taste is very unique.
Tags
Ingredients
Steps
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One stone sole (about 1500g)
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150g minced pork belly
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Onions, ginger, garlic, dried red pepper, Sichuan peppercorns, aniseed
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Wash the fish, remove the internal organs and gills, remove the stone bones from the back of the fish (on the black side), and make a cross cut
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When the oil in the pot is 70% hot, fry the fish in the oil
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When fried, take it out and set aside
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Leave a little oil in the pot, add seasonings and stir-fry over low heat
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After frying the condiments until fragrant, remove the remaining condiments, leaving only the oil in which the condiments were fried
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Put the minced meat into the pot and stir-fry
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After the minced meat is stir-fried, add garlic chili sauce, oyster sauce, light soy sauce, salt, and sugar and stir-fry over low heat
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Stir-fry for 2 minutes and then add boiling water
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Put the fried fish into the pot and cook, then add cooking wine and white vinegar to remove the smell, turn to medium heat and cook for 15 minutes, and finally use high heat to thicken the soup in the pot
