"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."
Braised paddling is one of the Anhui cuisine recipes. It uses green garlic as the main ingredient. The cooking technique of braised paddling is mainly braised, and the taste is salty and delicious. 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.
braised paddling
Recipe Recommendations
- green onion 15 grams
- ginger slices 10 grams
- cornflour 5 grams
- soy sauce 3 tablespoons
- shangtang 150 grams
- white sugar 10 grams
- vegetable oil 25 grams
- salty and fresh
- burn
- half an hour
- ordinary
Steps for braised paddling
1
Wash the fish first and remove the internal organs.
2
Chop off the tail of the herring from the navel.
3
Use a knife to cut straight into 3 long pieces, and gently make several cuts on the meat surface on both sides of the fish backbone in the middle.
4
Soy sauce, Shaoxing wine, water mixed juice.
5
Heat the pan, add oil, and turn the fish tail until it is medium ripe.
6
Add another fish tail.
7
Add spring onions and ginger and stir-fry.
8
Pour in the seasoning juice.
9
Add sugar, salt, and soup.
10
Cover and cook for about 6 minutes, thicken with cornstarch water, and pour in sesame oil.
11
Sprinkle the chopped green onion into the pan, then pour the soup on the fish.