Braised Fish Tail

Name: Braised Fish Tail
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Fish tail; Some Rice cake; 1 piece Ham; 8g Total salt; 10g Soy sauce; 30g Sugar; 20g Cooking Wine; 3g pepper; 40g starch; Some Cooking oil; 1 bowl Broth; 1 shallot; 1 piece ginger; A small amount garlic; 1 piece Red chili

by Liaonan Crab

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

I bought a large grass carp weighing ten kilograms, and my mother and I cleaned up for most of the day.
It’s still my old habit to divide well and eat part by part!
Needless to say, the fish head is a dish and the fish tail is a dish. There are so many fish meats, let alone, there are many ways to eat them. I like the grilled fish tail most. The meat is fine and the taste is good.
Paddling is also called throwing water, which is another name for fish tail.
Braised paddle is a famous dish. I improved it. People use herring tails. I use grass carp tails. The cutting method is different. People cut it vertically and I cut it horizontally. The cooking method is not exactly the same. People use green garlic to serve. And I added rice cakes and ham...It's still my old saying, Guan Jian is delicious.
New Year's Eve, I also use this dish to wish all my friends a smooth run for 16 years!

Braised Fish Tail

1. The fish tail is cleaned, and after the knife is marinated with cooking wine, salt light soy sauce and scallions and ginger slices, I marinated it all night

2. Prepare small ingredients, scallion, ginger, garlic and ingredients, rice cake, ham slices

3. Pick out the ginger and green onions from the marinated fish tails, and pat with dried starch

4. It’s fried in the frying pan, the oil temperature should be high, and the shape can be set in the frying pan, because it will be cooked later, it is not required to be fried

5. Leave the oil in the pan, fry the chives, ginger, garlic

6. Add the fried fish tails, add seasonings (light soy sauce, soy sauce, cooking wine, pepper, sugar, salt, etc.) and broth

7. Place the rice cakes and place the ham slices on the fish, so that the ham slices will not be colored and put on the plate to look good. After the ham slices are heated, they can be taken out of the pot first, and then use a spoon to pour the soup on the fish several times , Let the fish add more flavor

8. Bring to a boil on high heat, turn to low heat and simmer until it tastes good, collect juice on high heat

9. Just serve it out

Tips:
1. When marinating, the seasoning should be put enough, the time should be long enough, and the taste should be first, and the taste of the finished dish will be stronger;
2. It is easier to pat dry powder, and it can also be fried;
3. The oil temperature of fried fish should be high enough, so that the water in the fish can be locked and the fish will be cooked more tenderly.