braised paddling

Braised paddling is one of the recipes of Zhejiang cuisine. It uses green garlic as the main ingredient. The cooking technique of braised paddling is mainly braised, and the taste is salty and delicious. Famous Shanghai-style dishes. It is made by braising the tail of a herring (i.e. paddling). The craftsmanship of this dish is very particular. It has to be turned over several times and the fish tail is constant. It is very difficult. Palate: The dish has a red and bright color, thick marinade, fat, waxy and oily, and smooth and tender meat. "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. The tail of carp has been regarded as a treasure in ancient times. Li He's poem "Dike Song":"Lang eats the tail of carp, and I eat the lips of orangutans." The braised paddling uses fresh herring tails as seasoning, which is "fragrant and delicious than carp tails."

Herring is a freshwater fish, and my family doesn't like it very much, so I switched to cod with more meat and less thorns instead. We are an amateur food enthusiast, and we can't make professional cuisines. We just make some home-cooked dishes. Therefore, there is no need to be harsh on those ingredients, which vary from person to person. That is to change the variety and make delicious meals for the family to enjoy.