【anhui Cuisine】--broiled Watering
by gaopingzhao
Favorite
Difficulty
Normal
Time
30m
Serving
2
"Paddle" is also known as "throwing water". It is a common name for fish tail, which refers to the part of the fish's tail with tail fin. The carp tail has been regarded as a treasure in ancient times. The poem "Langshi Carp Tail" by Li He's "Dike of Dike": "Lang Shi carp tail, Concubine eats orangutan lips. "Fresh herring tails are used for braised paddle water, "Fragrant and delicious carp tails".
Braised paddle is one of the recipes of Anhui cuisine. Green garlic is used as the main ingredient. The cooking technique of braised paddle is mainly braised. The taste is salty and umami. It is made by braising the tail of herring (that is, paddling). The craftsmanship of this dish is very particular, it has to be turned over and over again and the fish tails continue, which is very difficult. Taste: The dishes are bright red in color, thick in marinade, fat and waxy and oily, and the meat is smooth and tender. "
Braised paddle is one of the recipes of Anhui cuisine. Green garlic is used as the main ingredient. The cooking technique of braised paddle is mainly braised. The taste is salty and umami. It is made by braising the tail of herring (that is, paddling). The craftsmanship of this dish is very particular, it has to be turned over and over again and the fish tails continue, which is very difficult. Taste: The dishes are bright red in color, thick in marinade, fat and waxy and oily, and the meat is smooth and tender. "
