braised paddling
What is "paddling"? Professional chefs control the tail of the fish for paddling. I see. Let's have a braised paddling. This recipe refers to the method of frying spoon. Thank you! Palate: The dish has a red and bright color, thick marinade, fat, waxy and oily, and smooth and tender meat.
Recipe Recommendations
- grass tail 500 grams
- flour appropriate amount
- Qingcangduan 30 grams
- ginger slices 20 grams
- garlic 20 grams
- octagonal 1 piece
- pepper 20 grains
- salty and fresh
- fried
- half an hour
- simple
Steps for braised paddling
1
Prepare ginger slices, green onion segments, garlic cloves, pepper, star anise, etc.
2
Mix the juice first: Mix the pepper, salt, sugar, vinegar, soy sauce, and cooking wine, add a small amount of water, stir well, set aside.
3
Use a knife to cut open the fish tail for later use.
4
Pat the fish tail inside and out with flour.
5
Heat the pan and add the oil. Heat the oil and add the fish.
6
Fry the fish until golden on both sides. It's a little burnt.
7
Add ginger, onions and garlic and stir-fry until fragrant.
8
Add pepper and star anise.
9
Pour in the mixed juice.
10
Add a little more water and add the bean paste because you like the taste.
11
Simmer for ten minutes on slow fire, then collect the juice over high heat and remove from the pan. Because I was tidying the refrigerator, the juice was gone. What a failure.