1. Where is the origin of yellow-tailed plaice?
Yellow-tailed flounder is one of the flatfish, which grows in Canadian deep-sea waters and distributes in the waters from Labrador Peninsula to Schabik Bay in the northwest Atlantic Ocean. Different from other flounder, yellow-tailed flounder is not caught in shallow water, with a habitat depth of 57-364 meters and a body length of 64 cm, which is edible.
Second, how did the yellow-tailed flounder do it?
1, steaming
(1) Melt the sole first, then scale it and clean the internal organs.
(2) Cut the fish in half, cut the fish with a flower knife, and then put the ginger into the flower knife; Rub salt on the fish, then add some cooking wine and marinate for 20 minutes.
(3) Spread shredded onion and ginger in the fish dish, lift the marinated fish, put the soup into the fish dish, sprinkle some shredded onion and ginger on the fish, and steam in a boiling pot for 8 minutes.
(4) After the fish is steamed, pour the soup out of the fish dish with gloves, remove the shredded onion and ginger from the fish, pour the steamed fish soy sauce on the fish, and then cut some shredded pepper and shredded onion to cover the fish.
(5) Pour the hot oil on the fish and serve.
2, braise in soy sauce
(1) Melt the sole first, then scale it and clean the internal organs.
(2) Coat the plaice with egg liquid, heat the pan, pour the oil, put the plaice in, and turn it over and fry it yellow.
(3) Add seasonings such as onion and ginger into the fish pot, add vinegar, soy sauce, crystal sugar and water, and cook the fish until the juice is collected.
(4) Take out the pan, sprinkle with coriander and eat delicious plaice.
3. Stewed meat in sauce
(1) Melt the sole first, then scale it and clean the internal organs.
(2) Put a proper amount of oil in the pot, add onion, ginger and garlic, stir-fry until fragrant, add plaice, and stir-fry until yellow and colorful.
(3) Add appropriate amount of soy sauce, water and star anise, and simmer on low heat.
(4) Taste the soup and decide whether to add salt according to the taste. When the soup is collected, it can be cooked and served.
4, home-cooked stew
(1) Melt the sole first, then scale it and clean the internal organs.
(2) Cut the onion, ginger, garlic, etc. For later use, put oil in a hot pot, and pour onion, garlic and soy sauce into a wok.
(3) Add water to the pot and add ginger, salt, sugar, vinegar, cooking wine, etc. Boil.
(4) Put the fish in a pot and stew until the juice is collected.
From the above, we can know that yellow-tailed plaice is distributed in the waters from Labrador Peninsula to Schabik Bay in the northwest Atlantic Ocean, and there are many ways to do it. Four common methods are introduced in detail. I wonder how you like to do it.