Paddling is a common name for the blue fish tail of the Shanghainese This location of the fish meat is particularly tender and delicious This dish is rich in oil and red sauce, which relies on the seasoning of soy sauce and sugar
By 503 fly ah
Blue fish tail one
Oil to taste
Garlic to taste
Ginger slices to taste
Spring onion to taste
Cooking wine to taste
Raw soy sauce to taste
Old soy sauce in moderation
Sugar to taste
1. Wash the tail of the fish and cut it with a knife
2: Prepare green onions, ginger and garlic
3: Heat the pot and heat the fish tail under the cold oil
4: Fry until golden brown and carefully turn the back
5: Fry until golden brown on both sides and leave the oil in the pan
6: Stir-fry the shallots, ginger, garlic, add dark soy sauce, soy sauce, cooking wine, sugar, and stir-fry well
7: Fry the fish tail
8: Bring to a boil over high heat and simmer over medium-low heat for a few minutes
9: Open the lid and heat the fish soup evenly on the fish with a tablespoon, slowly collect the juice and sprinkle the green onion
10. Remove from the pot
11. Thick oil red sauce is salty and sweet
12, can't wait to eat
The fish must be fresh, preferably live fish, if it is cooked with dead fish, it not only tastes bad, but it is easy to crumble, and this dish tastes sweet
----------
Douguo cuisine, family kitchen field food community and trading platform;
1 million food recipes, you can choose, you can download the [Bean Fruit Food] app in major app markets to view.