Chrysanthemum fragrant with many treasures

Overview

The way to eat turbot is not just steaming it. Life requires more creativity and color, so that you can live a delicious life.

Today’s protagonist… Turbot
First, scale and remove the internal organs of the turbot, then cut the meat from the back.
The same goes for the bottom of the fish. After cutting the meat from the backbone, add a little salt, soy sauce, and soybean flour, spread it evenly and marinate it for 2 hours if you have time.
Cut the fish fillets into thick strips, add appropriate amount of salt, egg green, chicken powder, and soybean powder to marinate.
When marinating fish, you can prepare the ingredients, an appropriate amount of garlic, ginger, green onions, and spicy millet (as shown in the picture). Leave one chrysanthemum for decoration, tear off the other petals and soak them in salt water for 1 hour. Gorgon juice: appropriate amount of chicken powder, salt, sugar, sesame oil, soybean powder.
When the oil is 70% hot, add the marinated fish bones and fry for 3 minutes.
Saute the ingredients until fragrant (as shown in the picture).
Add fish fillets (pictured).
Stir fry lightly and add green onions.
Add chrysanthemum petals and stir-fry again.
The process should be quick and light. Finally, add the prepared gravy and stir-fry.
Place the fish fillets on the fried fish bones.
Add chrysanthemums to decorate and serve.
Appreciation of the finished product…
Appreciation of the finished product…
Appreciation of the finished product…
Simple dishes that taste like home.