Braised Fish Tail
1.
One piece of grass carp, after cleaned up, divide it into three parts: head, body and tail. Only the tail is used for this dish. The tail is cut with a knife on both sides for easy taste
2.
Fresh ginger sliced, garlic sliced into thick slices, one star anise is ready
3.
Pour vegetable oil into a non-stick pan, place your hands about 10 cm above the oil pan, when there is obvious heat, put the fish tail in the pan and fry until the fish skin is slightly browned on both sides
4.
Turn to low heat, while frying the fish, put the ginger, garlic, and star anise into the oily place in the pan, and stir fry to get a fragrance; put an appropriate amount of cooking wine on the fish tail, and then pour the light soy sauce and braised soy sauce
5.
After the aroma is released, sprinkle an appropriate amount of salt according to the taste, add hot water, the amount of water can be slightly lower than the fish body, after the soup is boiled, turn to low heat, you can use a spoon to pour the soup on the fish tail to facilitate the surface of the fish to taste
6.
Cover the pot and let it turn on for about 15-20 minutes. After opening the lid, use a spoon to pour the remaining soup on the surface. When the soup reaches your satisfaction, you can turn off the heat and take it out of the pot.
7.
The fish tail is delicious, but be careful
Tips:
The connecting part of the fin and the fish meat is relatively delicate. To keep the shape intact, be careful when frying the fish and out of the pan; the seasoning can be adjusted according to your own taste; the fish meat on the surface is thicker, so use a spoon to pour the soup on it, which is convenient Tasty.
