[zhejiang Cuisine] Braised Paddle

Name: [zhejiang Cuisine] Braised Paddle
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Grass carp tail; Some Flour; 30g Scallion; 20g Sliced ginger; 20g garlic; 1 piece star anise; 20 capsules pepper

by Micron

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

What is "strike"? Professional chefs take care of the fish's tail as a paddle. So that's it. Let's have a braised paddle. This recipe refers to the recipe of a large frying spoon. Thank you! Taste: The dishes are bright red in color, thick in marinade, fat and waxy and oily, and the meat is smooth and tender. "

Ingredients

500g Grass Carp Tail
Some Flour
30g Scallion
20g Sliced Ginger
20g Garlic
1 piece Star Anise
20 capsules Pepper

[zhejiang Cuisine] Braised Paddle

1. Prepare sliced ginger, green onion, garlic cloves, pepper, star anise, etc.

[zhejiang Cuisine] Braised Paddle recipe

2. First adjust the juice: mix the pepper, salt, sugar, vinegar, soy sauce, and cooking wine, add a small amount of water and stir well for later use.

3. Use a knife to cut open the tail of the fish for use.

4. Pat the fish tail with flour inside and out.

5. Heat the pan into the oil, heat the oil and add the fish.

6. Fry the fish until golden brown on both sides. It's a little fuzzy.

7. Add ginger, shallot and garlic and stir fragrant.

8. Add pepper and star anise.

9. Pour in the adjusted juice.

10. Add a little more water and add the bean paste because you like its taste.

11. Simmer for ten minutes on a low heat, then collect the juice on high heat and bring it out of the pot. The juice was confiscated due to tidying up the refrigerator. What failed.