braised paddling
When I was a child, I wasn't willing to eat fish, so my mother said: You can learn to swim by eating more fish. So I no longer object to eating fish, but I mostly eat fish belly. Later, I really learned to swim. When I grew older, my mother said: Eating fish tails will make you swim faster. I asked why, and my mother said that the tail was the paddle of the fish. If the fish was made by the chef, it would not be called the tail. I asked again: What is that called? Mother said: It's called paddling. I was about 12 years old this year. Time flies.
Recipe Recommendations
- fishtail a
- laojiang appropriate amount
- garlic appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- geranyl appropriate amount
- octagonal appropriate amount
- cooking wine appropriate amount
- salty and fresh
- burn
- half an hour
- simple
Steps for braised paddling
1
One fish tail, salt and marinate for 30 minutes. It's best to use herring. I have the remaining fish tail of the silver carp head soup I ate the day before
2
Add oil to the pan, add chives, garlic and dried peppers to 50% heat, saute until fragrant
3
Add fish tail and fry until golden brown
4
Turn over and fry it again
5
add cooking wine
6
Add soy sauce, add soy sauce
7
Add a little sugar to freshen up. Add star anise and fragrant leaves together
8
Add water, cover the fish, bring to a boil over high heat, turn to low heat, and cook until the water is dry
9
Add a little chicken essence before cooking. I am ugly, but I am freshbraised paddling Make Tips
It's best to use herring, so the taste will be fat and delicious