braised paddling
Braised rice paddling is a home-cooked dish of Zhejiang cuisine. "Sowing", also known as "throwing water", is a common name for fish tail, which refers to the section of the tail and tail fin of a fish. Due to regular exercise, the meat in this position is particularly tender and smooth. As the saying goes, bighead fish heads and grass tails, and braised paddles made with grass tails are particularly fragrant and tender.
Recipe Recommendations
- grass tail 500 grams
- Jiang 10 grams
- onion 20 grams
- soy sauce appropriate amount
- cooking wine appropriate amount
- garlic 10 grams
- chicken essence appropriate amount
- salty and fresh
- cook
- ten minutes
- ordinary
Steps for braised paddling
1
Remove the scales of the grass tail, wash and drain for later use
2
Plane the fish tail paste into half, cut it into six, connect the tails without cutting it, and apply soy sauce for later use.
3
Cut ginger, onions, garlic, and mushrooms into diced cubes for later use.
4
Remove the oil and fry the fish until golden brown on both sides.
5
Add another oil pan and saute the ginger, onions, garlic and mushrooms until fragrant.
6
Add water, soy sauce, and cooking wine, and put the fish tail into the pan to boil.
7
Cook the fish for 5 minutes, gather the juice over high heat, and add some chicken essence to season.
8
Made braised paddle.