This kind of fish is now rare, and it is very similar to the Gagazi fish, teaching you the characteristics of Northeast China
There is a kind of fish in the northeast commonly called: ox tail, the scientific name of ussuri quasi-fish, also known as: cow tail, yellow angzi, Uighur fish. It is a scaleless freshwater fish. The shape and the toothfish look very similar, there are three hard bone spurs, but much larger than the gaga, its shape is longer and thinner, very slender like a cow's tail, the cow's tail resembles a cow's tail, so the local name is also called the cow's tail, this fish is much more delicious than the gaga and catfish. The ox tail is golden yellow, the thorns are less tender, the meat is tender and delicious. Cowtails are now rare in the wild.
Oxtail fish eating method, the northeast is generally sauce stewed, sauce stewed fish is a local specialty of the northeast, the fish with the northeast special sauce as a seasoning, fired, the sauce is fragrant, the fish does not need to be oiled, nor fried, the fish is eaten tender and not fishy. Here's how to do it:
【Sauce braised beef tail fish】Ingredients required: 5-6 ox tail fish, 2 tablespoons of soybean paste, appropriate amount of oil, 1 green onion, 2 cloves of garlic, 1 large ingredient, 1 teaspoon of pepper powder, 2-3 dried chili peppers, 1 tablespoon of cooking wine, 1/2 tablespoon of sugar, braised soy sauce,
Procedure steps:
1. Clean the gills and internal organs of the oxtail fish, wash and drain the water.
2. Prepare the seasoning, cut the green onion into sections, garlic crack, if the sauce is relatively dry, add a little water, stir well and dilute it, the sauce is too dry, when the sauce is fried, the sauce will be easy to paste the bottom of the pot.
3. Heat the oil in the pot, add the shallots, garlic, dried chili peppers, large ingredients and stir-fry.
4. Stir-fry the soybean sauce over low heat and stir-fry the soybean sauce over low heat to bring out the flavor of the sauce. When stir-frying soybean sauce, it should be stir-fried over low heat, and it is easy to stir-fry the sauce with a high heat.
5. Put the fish into the pot, and then add hot water, the amount of water and the fish can be flat, or less can also be, then add sugar, pepper powder, boil on high heat, turn to low heat for about 15 minutes. During this time, turn the fish over once and shake the wok from time to time to prevent the sauce from pasting the bottom of the pan.
6. After the time, put the fish on the plate, put the shallots and garlic in the soup in the pot, pick out the big ingredients, add soy sauce to tone, heat up the soup, pour on the fish, sprinkle with green onions and red peppers.
Tips: The sauce should be fried in oil, stir-fried over low heat to make the sauce fragrant, and the sauce is easy to paste the bottom of the pot with high heat. Fish should be simmered slowly over low heat, and it is easy to stew the fish with a large heat.
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