Listening to the sound of sauce poured on the iron plate, do you think this dish can only be cooked by the chef in the restaurant? Wrong, you can also make butterfly fish with iron plate sauce in a pan at home, which is more standard and delicious than hotel level. Let Cooking Network teach you how to do it.

Raw materials are ginger and butterfly fish. Wash the fish and cut it into cross knives every centimeter or so for easy eating. Next, marinate with ginger skin, because ginger skin has a stronger flavor. Please see qq329209338 for more professional snack techniques.

A little salt, a little pepper, and a proper amount of cooking wine 10 minute.

Next, mix a bowl of juice, a catty of fish, put two and a half spoonfuls of bean paste and a proper amount of braised soy sauce and mix well. Next, cut the ginger into powder, dip the fish in the egg liquid, and fry until both sides are golden. You can eat it.

Next, stir-fry the sauce, add a little base oil to the pot, add the prepared bowl juice, add a proper amount of sugar when the sauce bubbles in the pot, and stir-fry until the sauce is thick. This is to add flat fish, add water to stew for 10 minutes, and add Jiang Mo to cook together. You can turn off the fire when the juice is collected.

Next, heat the pot. It must be very hot and smoky. In order not to scrape the pot, put some long onions on it, and then spread the cooked flat fish. How's this? Is it appetizing?