Braised Oxtail Fish

Name: Braised Oxtail Fish
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 3 lines Oxtail; 1 piece shallot; 1/2 ginger; 1 piece garlic; 2 tablespoons Cooking Wine; 20g Sugar; 1 tablespoon Rice vinegar; 1 tablespoon Soy sauce; 3g salt

by Longjing (from WeChat...)

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Nutritional value: Oxtail is a high-protein and low-fat food, suitable for people who lose weight. Its fleshiness is helpful to the weak and the weak in absorption, and has a certain effect on digestion and absorption. The meat is tender, nutritious, delicious, and without intermuscular thorns. It is an excellent product for cooking and hot pot on the table, and has high economic and nutritional value.
Overview: The head and body are wide, and are flattened like they are squeezed up and down. It is named because of its hard bones. Species include ghost oxtail, eye oxtail, red oxtail, etc., collectively called oxtail. The total length is about 40 cm, and most of the fish above 50 cm are females, and the males can grow to this size only after they change sex.
Features: The body color is mainly rust, brown, and dark gray. I like to eat crustaceans and other fish, and can grow to a maximum of 60 cm.
Eat: It is delicious when sliced into thin slices and eaten with seasonings and orange juice. The methods include frying, stewing, and grilling fish fillets. The peak season is summer, and you should choose fish with a shiny body, firmness, and abdomen with good elasticity.

Ingredients

3 lines Oxtail
1 piece Shallot
1/2 Ginger
1 piece Garlic
2 tablespoons Cooking Wine
20g Sugar
1 tablespoon Rice Vinegar
1 tablespoon Soy Sauce
3g Salt

Braised Oxtail Fish

1. Start making

2. The head of the fish is removed because the head of the oxtail has no meat.

3. The oxtail is cut into small pieces to make it easier to taste.

4. Add cooking wine and salt to the fish segments and marinate for an hour.

5. Prepare the green onion, ginger and garlic.

6. Heat the pan with cold oil, add shredded ginger, then add the fish pieces and fry for one minute.

7. The fish is basically cooked on the surface. Add appropriate amount of cooking wine, salt, sugar, and rice vinegar to the pot and braise for 3 minutes.

8. Add appropriate amount of braised soy sauce, white pepper, white wine, thirteen incense, water, and continue to stew.

9. When the soup is basically collected, you can start the pot.

Tips:
Oxtail is a sea fish with few spines, and its flesh is garlic clove, which is very delicious. Before frying the fish, put the shredded ginger first, so that the fish will not stick to the pan when frying. Put more pieces of garlic and burn it in the soup, and it will taste as good as fish after being cooked.