Braised herring tail

In our hometown, there has always been a saying "herring tail and yellow silver carp head"-it means eating the fish head, counting the silver carp head. Where is the tail? It's herring.
The fish tail is extremely fat and tender! Take a bite and your mouth will be full of oil!

Recipe Recommendations

onion appropriate amount
Jiang appropriate amount
garlic appropriate amount
chili appropriate amount
starch appropriate amount
salt appropriate amount
sugar appropriate amount
cooking wine appropriate amount
soy sauce appropriate amount
vinegar appropriate amount

slightly spicy
cook
ten minutes
ordinary

Steps for Braised herring tail

Remove the scales from the herring tail, wash it, and draw two horizontal lines vertically on the body of the fish.

Marinate with salt for 30 minutes to taste.

Rinse it with water, pat on the starch, and add oil and fry through.

Fry it on both sides.

Add appropriate amount of water, add cooking wine, sugar, ginger, garlic, pepper, and onion knots.

Add soy sauce and vinegar, cook over high heat for 10 minutes, add salt, cook for 1 minute, remove the onion knots, and add some chopped green onion.