Braised Fish Tail
1.
Wash the tails of silver carp with water and absorb the moisture with kitchen paper, then place the tails on the cutting board;
2.
Use a knife to cut three knives on both sides of the fish body, cutting to the bone;
3.
Spread a small amount of salt on both sides of the fish body and spread it evenly with your hands;
4.
Cut carrots, ginger, coriander, green onions, and garlic into the shape shown in the picture;
5.
Put an appropriate amount of oil in the wok, put the pepper and star anise in the wok and stir fragrant;
6.
Put the fish tail in the pan and fry for a while;
7.
Fry the fish on one side until the shape becomes golden brown, turn the fish over and fry the other side;
8.
Fry the other side until golden brown, then put half a spoon of sugar into the pot;
9.
Shake the wok to mix the sugar and fish, then put half a spoon of rice vinegar in the pot;
10.
Put half a spoon of light soy sauce and a small amount of oyster sauce into the pot;
11.
Shake the wok to mix the seasonings evenly, then add the onion, ginger and garlic;
12.
Put in an appropriate amount of water;
13.
Simmer for a while, and collect the soup until it becomes thicker;
14.
Pour the fish tails into the fish dish, then add parsley and carrot shreds. Do you like sweet and sour fish tails with delicious flavor?
Tips:
1. When frying the fish, be sure to absorb the water from the fish body so that the fish skin will not stick to the pan during frying and keep the fish skin intact;
2. The amount of various seasonings should be adjusted according to your own taste, and the final soup should be thicker.
