Name: Braised Fish Tail
Total time: 10 min
Yield: 4
Cuisine: Chinese
Ingredients: 330g Fish tail; 30g Peanut oil; 1 teaspoon salt; 10g Soy sauce; 1 head garlic; 1 piece ginger; 3 pieces Shallots; 40ml Cooking Wine; Some Sweet potato flour; a little sesame oil; 10g Sugar

Braised Fish Tail

by Xianger Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

A nostalgic local dish, I bought a 4 catty grass carp, cut and marinated the meat to make salted fish, the fish head and fish tail braised in braised sauce is the best.

Braised Fish Tail

1. Wash the herring tail and drain the water

2. Cut along the tail of the fish without cutting

3. Roll out sweet potato flour

4. Pat the fish tail on the sweet potato powder and pick up the tail to shake off the excess dry powder

5. Prepare the seasoning

6. Add the fish tails in a hot pan with warm oil and fry until golden on both sides, then pick up

7. Pour out all the oil of the fried fish, re-pour in the base oil, add garlic and ginger slices and saute

8. Put the fish tail back to the pot and add the cooking wine, add a little more cooking wine

9. Add soy sauce and dark soy sauce

10. Add 100ml boiling water

11. Add sugar, cover and turn to low heat for 5 minutes to make the fish more delicious

12. Finally add the sesame oil and turn off the pot

13. Sprinkle with chopped green onion and serve

Tips:
1. After the fish tail is patted with the sweet potato powder, the juice will thicken like thickening at the end, so don't let it dry;
2. The oil used for frying the fish will become bitter, and the oil must be changed in the final cooking, and the base oil can be used to saute the seasoning.