Dry roasted halibut

2024-06-22 15:42:34  Views 2 Comments 0

Health benefits

Zanthoxylum bungeanum: Maintain healthy skin and mucous membranes
Star anise: regulate qi, relieve pain, dispel cold
White sugar: low in protein

Ingredients

Flounder (too big, divided into long pieces) ( four pieces )
Onion, ginger and garlic (appropriate amount)
Zanthoxylum bungeanum ( More than thirty grains )
Octagonal ( Four-petals )
Salt ( appropriate amount )
Cracked black pepper ( appropriate amount )
High-strength white wine ( Three tablespoons )
Dark soy sauce ( One tablespoon )
Light soy sauce ( Two tablespoons )
Rice vinegar ( Two tablespoons )
White sugar ( One and a half tablespoons )
Oil ( appropriate amount )

How to cook dry-roasted halibut

  • Illustration of dry-roasted halibut 1

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

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    2. Marinate the fish pieces with salt and black pepper for one hour to taste

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    3. Apply a layer of dry powder evenly to the fish pieces

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    4. Fry the fish until both sides are slightly burnt and take it out

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    5.Leave the bottom oil in the pot and sauté the peppercorns and star anise

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    6.Add high-strength white wine in sequence, starting with two tablespoons

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    7.老草

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    8.Light soy sauce

  • 9.Rice vinegar

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    10.Add sugar

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    11.Add about a cup of water and bring to a boil

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    12.Put the fish into the pot and sprinkle with chopped green onion

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    13.Pour a tablespoon of white wine on the surface of the fish, bring to a boil over high heat and reduce to medium to low heat until the soup is thick, turning the fish over in the middle to make it easier to absorb the flavor

  • Illustration of dry-roasted sole 14

    14.The fragrant dry-roasted halibut is ready, especially for rice

  • Illustration of dry-roasted sole 1515.Another picture of the finished product

Tips

This kind of deep-sea fish must be marinated for a longer time, and the amount of salt is larger than that of ordinary small fish.
Zanthoxylum bungeanum and star anise are essential spices for making dry-roasted fish, which can make the meat more fragrant.

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