braised paddling
By CarmelaJast
The dishes are red and bright in color, thick marinade, fat, waxy and oily, and smooth and tender meat
Recipe Recommendations
- starch appropriate amount
- white sugar appropriate amount
- soy sauce appropriate amount
- onion appropriate amount
- vinegar appropriate amount
- sesame oil appropriate amount
- fish-flavored
- cook
- half an hour
- ordinary
Steps for braised paddling
1
Prepare the materials. Seasoning 1:1 teaspoon of vinegar and chopped green onions.
2
Pat the fish with dry starch and set aside.
3
Put the oil in the hot pan and cook until it is 70% hot. Put the fish into the pan. After a while, start the pan immediately.
4
Remove the fish for use.
5
Leave a small amount of residual oil in the pan, add spring onion, soy sauce, white sugar, and half a cup of water in turn, bring to a boil, add the fish, cover the lid, and simmer for 15 minutes.
6
Remove the lid and collect the juice over high heat. Thicken the sauce and start the pot.
7
In the remaining soup in the pan, add a small teaspoon of vinegar and a small amount of spring onion (seasoning 1), and stir fry well.
8
Pour the soup on the fish, remove from the pan and plate.