Winter is when the anchovies are the fattest and the meat is the most tender. The meat of the blue fish is tender, high in protein and low in fat, and the best thing to do is to steam and brais. Due to the large size of the bluefish, a fish can make several dishes, so there are more than ten kinds of bluefish. Braised paddling is a traditional famous dish in Changzhou, belonging to the Hui cuisine system, paddling is also called throwing water, is a common name for fish tail, refers to the tail of the fish with a section of tail fins. Due to frequent exercise, the meat in this position is particularly tender. The cooking technique of braised paddling is mainly braised, the taste is salty and umami, and it is made of red braised grass carp tail (i.e. paddling).
The craft of this dish is very exquisite, and it must be turned over several times and the fish tail is continuous, which is very difficult. The dishes are bright red in color, thick in marinade, fat and oily, and smooth and tender in meat. Compared with other fish, the meat of the bluefish is more tender and fat, especially the tail, fat but not greasy, so this dish requires the use of the tail of the blue fish as the main ingredient. Paddling is also called throwing water, is a common name for the tail of the fish, is the tail of the fish connected to the tail fin of the section, due to frequent movement, the flesh of this part is particularly tender, with the tail of the blue fish to do paddling is the most appropriate. Without further ado, today the uncle went to the kitchen to teach you to do braised paddling, I hope you eat happily
Green fish, ginger, green onion, soy sauce, dark soy sauce, oyster sauce, sugar, sesame oil, edible oil to taste
1, first wash the fish, chop off the fish tail, from the middle of the fish tail to the bone, the fish meat from both sides of the slice, cut into six strips to use;
2, then slice the ginger, cut the green onion, sit in the pot oil a little, into the ginger slices to simmer the aroma, push the ginger slices to the side, into the green fish, do not shovel, slowly shake the pot, do not make the fish stick to the bottom;
3, finally into the soy sauce seasoning, old soy sauce coloring, oyster sauce flavor, sugar fresh, into boiling water to fish flat, medium and low heat slow simmering, in order to prevent sticky bottom to timely shake the pot, until the juice, drizzle sesame oil to increase the flavor and brightening, sprinkle on the green onion can be served on the table to eat ~
Fragrant, sweet and delicious braised paddling is ready, if you like, you can try it yourself
Uncle tips
1, one fish and three second courses, braised paddling, paddling sneaking;
2. Due to the frequent movement of the paddling used in this dish, the meat in this position is particularly tender. The taste is salty, fresh and sweet, the dishes are bright red, the marinade is thick, the fat is oily, and the meat is smooth and tender.