Braised Carp Tail

Name: Braised Carp Tail
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Carp tail; Some oil; Some salt; Some Sugar; Some Cooking Wine; Some Soy sauce; Some Draw first; Some Vinegar; Some ginger; Some shallot; Some garlic; Some starch

by Old lady who loves to dance

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

My friend sent a carp weighing more than 4 catties. How do I make it delicious?
This fish is relatively large, so it is cooked in three stages, the fish head is stewed in soup, and the middle section is deep-fried, and the tail is braised in brown sauce. "

Braised Carp Tail

1. Remove the scales, gills and belly of the carp, and wash.

2. In the head and tail of the carp, draw a knife and see a white spot. Tap the back of the knife while pulling it out. This is the fishy tendons of the carp.

3. Cut off the tails of the carp, make a few strips on the fish, sprinkle some salt, marinate in cooking wine for 60 minutes, and then dry the marinade.

4. Heat oil in the pot, add fish tails,

5. Fried on both sides until golden brown,

6. Add vinegar, sugar, dark soy sauce, smoke first, ginger, garlic, appropriate amount of water, cook on medium heat for about 12 minutes,

7. Take out the fish tail, save the soup, thicken the water starch, and sprinkle some chopped green onions.

8. Just pour the thickened soup on the fish tail.

Tips:
1. The fish has been marinated with salt, so just put the old soy fish and smoke it first. If you like to eat saltier, you can add more salt.
2. The fish is marinated for a longer time and is more tasty.
3. The tendon of the carp must be removed, otherwise there will be a muddy smell.