braised fish tail
Ingredients: bean paste,soy sauce,chicken essence,salt,fishtail,white sugar,cooking wine,onion,Jiang,garlic,starch,white pepper
Recipe Recommendations
- fishtail appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- starch appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- white sugar appropriate amount
- chicken essence appropriate amount
- white pepper appropriate amount
- cooking wine appropriate amount
- bean paste appropriate amount
- slightly spicy
- burn
- ten minutes
- simple
Steps for braised fish tail
1
Chop the onions, ginger and garlic for later use.
2
After buying the fish tail, remember to remove the black film in the fish belly, add the onion, shredded ginger, cooking wine, white pepper, and a small amount of salt, and marinate for 15 minutes.
3
Drain the juice and pat on the starch oil. Heat the pan and add two slices of ginger and saute until fragrant. Add the fish tail and fry until fragrant.
4
Fry until golden brown and remove from the pan.
5
Leave some residual oil in the pan, saute the ginger, garlic slices and bean paste until fragrant.
6
Put the fried fish in, and then pour in half a bowl of water.
7
Add soy sauce, cooking wine, and sugar, cover the pot and heat for about 5 minutes. (Remember to open the lid halfway and scoop up the soup and pour it on the fish);
8
After the soup becomes thick, turn off the heat, sprinkle with some chicken essence and chopped green onion, and serve the pan.
9
The fish body may be fried, so it tastes more delicious! (You can try it if you like, and look at the big picture of the finished recipe in the upper left corner)