Chop Pepper Paddling

Name: Chop Pepper Paddling
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 piece Fish tail; 100g Chopped pepper; 15g salt; 2 tablespoons oil; 2 tablespoons Vinegar; 1 spoon Cooking Wine; 2 tablespoons Soy sauce; Some Water starch; Some Green onion ginger garlic

by Gluttonous

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

The stroke is the tail of the fish, which is the tail.
So, why is the fish tail called "strike"? Because the tail of the fish is the rudder of the fish and also the propelling device for the fish to move forward, the flesh of the tail section is hard to draw water, and the texture is dense, commonly known as live meat, hence the name "drawing water".
This dish is cooked using the method of [Chopped Pepper Fish Head]. The meat is fresh and tender, beautiful in shape, and appealing to appetite.

Ingredients

1 piece Fish Tail
100g Chopped Pepper
15g Salt
2 tablespoons Oil
2 tablespoons Vinegar
1 spoon Cooking Wine
2 tablespoons Soy Sauce
Some Water Starch
Some Green Onion Ginger Garlic

Chop Pepper Paddling

1. Ingredients: 1 fish tail, chopped pepper

2. Wash the tail of the fish and make two long strokes

3. Add salt, vinegar, cooking wine, green onions, ginger and marinate for 20 minutes

4. Then rinse it off repeatedly

5. Evenly put a layer of chopped pepper

6. Boil water in the pot and put it in the pot

7. Steam for 15 minutes

8. Turn off the heat and uncover the lid after 3 minutes

9. Decant to remove the soup, put the steamed fish tails into the fish plate

10. Boil the juice: Heat oil in a pot, saute the shallots, ginger, garlic

11. Add soy sauce

12. Add appropriate amount of water to boil, add salt to taste

13. Pour in water starch to thicken the thick gorgon

14. Simmer until the gorgon juice is gelatinized, and pour it evenly on the plate.

Tips:
1. After boiling the water, add fish tails and steam. Generally about 1 catty of fish tails can be steamed for 10 minutes;
2. Gorgon juice must be thin, not too sticky;
3. You can also use steamed fish soy sauce directly;
4. The method of fish-tailed swords is to draw two swords in the long and long direction. This is a more exquisite technique. If it is a whole fish, use the horizontal knife method or the oblique knife method.