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1. Braised paddling is a traditional famous dish in Changzhou, which belongs to the Su cuisine family. Paddling, also known as water throwing, is a common name for fish tail, which refers to a section of the tail fin of the fish.
2, today Lao Liu will come to share the "braised paddling" method, like friends can collect first, have time to try it themselves.
3. The following begins to introduce the required ingredients:
500 g of green fish, ginger, garlic, spring onion
4, first chop the shallots, ginger, garlic separately and chop, and then change the cleaned green fish tail to a knife, first cut off the fins, and then cut the green fish tail vertically in one-third, but do not cut, and then cut in the middle, also do not cut into sections
5, use the same method to put the other side of the blue fish section with a flower knife, so that the fan-shaped blue fish tail flower knife is ready. Pour oil in a hot pan and fry the tail of the green fish in the pan until both sides change color, then add the minced garlic and stir-fry until fragrant
6, then put in 5 grams of soy sauce, 3 grams of dark soy sauce to color, the appropriate amount of cooking wine pot side poured into the fishy, two spoons of sugar to freshen, salt half a spoon, a spoonful of soybean sauce, and then put in the cold water that spreads through the ingredients, cover the pot lid and bring to a boil, simmer on medium-low heat for 20 minutes, so that the green fish tail can fully absorb the taste of the soup
7: When the soup is thickened, use a spoon to pour the soup on the tail of the green fish, and cook until it is soft and rotten like this, and sprinkle the whole dish with minced green onions. Such a plate of red boiled paddle water with a rosy and salty flavor is ready
8. The braised paddling products are bright in color, thick in marinade, fat and oily, and the meat is smooth and tender
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