A traditional emblem dish! Braised paddling, school started, just for the baby to make a dish under the rice god dish!! [A flash of inspiration]!
Braised paddling is one of the traditional famous dishes of Hui cuisine, with fish tail as a dish, to the blue fish as the best, the green fish meat is thick and tender, delicious, the green fish tail meat fat is plump, phosphorus is rich, the taste is extremely delicious, so the folk hobby "blue fish tail silver carp head". The craft of this dish is very exquisite, and it must be turned upside down and the fish tail is constantly turned, which is very difficult. The dishes are bright red, the marinade is thick, the salt is sweet, the meat is tender and tender, and it is delicious and delicious.
Ingredients: 1 blue fish
Seasoning: salt, rock sugar, ginger, garlic, peppercorns, dried peppers, cooking wine, soy sauce, soy sauce, water starch, chili sauce, spring onions, vegetable oil to taste.
1. The tail of the fish is vertically knifed along the left side of the central spine of the fish, do not cut it, and go deep into the depth of 2/3 of the fish meat
2. Similarly, a knife is also taken along the right side of the central spine of the fish, also do not cut: first process the left half of the fish, from the side of the fish 1/2 of the knife, horizontally slice open, as large as possible, but do not cut. Also handle the fish on the right side
3. Next, process the fish meat of the backbone part, stick to the spine, and slice the fish horizontally in the direction of the fish tail; Then flip the part under the flake to the outermost side, so that the entire fish tail is "fanned"
4. Put the treated fish tail on the plate and spread a little salt, especially the fish skin part, so that the skin will not break when fried for a while.
5. Then we prepare, minced garlic, minced ginger, green onion, minced red pepper. [Teeth]
6. Start the pot to burn the oil, put in the dried red pepper segment, minced garlic, minced ginger, a spoonful of peppercorns, sauté the water, fry out the aroma, wait for the oil temperature to be about 70% hot, then we add the fish tail slightly fried, cook the cooking wine and chopped pepper sauce to burn red, add water, boil, add 1 spoon of dark soy sauce, 2 spoons of light soy sauce, half a spoon of oyster sauce, a little salt, (because the red pepper is very salty) seven grains of rock sugar can be !!!
7. After adding ingredients, we use the pot lid to burn for 4 to 5 minutes, and then use high heat, repeatedly turn the pot (to prevent becoming paste, heat evenly, if the water is not added much, you can use the spatula to scoop the soup juice continuously poured on the fish, do not turn the fish, easy to crush) When the soup is dense, it can be put out, sprinkle with green onions! [Witty]
I don't know if you learned it?
1. The fish must be fresh, preferably live fish, if you use dead fish, it is not only bad to taste, but also easy to crush.
2, the heat should be appropriate, with a medium and medium-sized fire simmering to collect the soup into the flavor, the heat is too strong, the soup is dry and not burned into the taste, the heat is too small for a long time and it is not easy to collect the thick soup, affecting the taste.
The color is bright red and the taste is delicious.
After tasting it, I remembered the taste of my mother before: this dish is a traditional emblem dish, which tastes salty and fresh, with a strong aftertaste, the juice penetrates into the fish tail, and the aftertaste is a little spicy, which is a typical next meal!!
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