Braised Paddle
by West Horse Gardenia
Favorite
Difficulty
Easy
Time
20m
Serving
2
Braised paddle is one of the Zhejiang cuisine recipes. Green garlic is used as the main ingredient. The cooking technique of braised paddle is mainly braised. The taste is salty and umami. Famous Shanghai cuisine. It is made by braising the tail of herring (that is, paddling). The craftsmanship of this dish is very particular, it has to be turned over and over again and the fish tails continue, which is very difficult. Taste: The dishes are bright red in color, thick in marinade, fat and waxy and oily, and the meat is smooth and tender. "Paddle" is also known as "throwing water", a common name for fish tail, which refers to the part of the fish's tail with its tail fin. Carp tails have been regarded as treasures in ancient times. Li He’s poem "The Dike": "Lang eats carp tails, and concubine eats orangutan lips." Braised paddles are made of fresh herring tails.
Herring is a freshwater fish, my family doesn't like it very much, so I switched to cod with more flesh and less thorns instead. We are a hobby of hobby food, and we can't make professional cuisine. We just cook some home-cooked dishes. . So there is no need to be harsh on those ingredients, which vary from person to person. That is to make some delicious meals in different ways for the family to enjoy. "
Herring is a freshwater fish, my family doesn't like it very much, so I switched to cod with more flesh and less thorns instead. We are a hobby of hobby food, and we can't make professional cuisine. We just cook some home-cooked dishes. . So there is no need to be harsh on those ingredients, which vary from person to person. That is to make some delicious meals in different ways for the family to enjoy. "
