Question 2: The common practice of paddling in braised pork, the introduction and characteristics of how to paddle in authentic braised pork.
A big grass carp, after buying it back, is divided into several parts and cooked separately. From eating, stir-fry, burn, cook and eat many times. First, a pot of thick and white fish head vermicelli soup was stewed with fish head, then half a fish body was cut into pieces and fried in an oil pan to make a beloved Shanghai spiced smoked fish, and then half a fish body was cut into fillets to make a fresh and tender scallion fillet. Today, the last fish tail is used to make a typical local dish-paddling in red sauce, which is a traditional Shanghai dish fish.
Category label: home cooking
Taste of dishes
fragrance
Main technology
stew
required time
30-45 minutes
Production difficulty
ordinary
Composition details
Put a proper amount of ginger slices on the tail of grass carp and onion.
Cooking wine 1 tablespoon soy sauce 1 tablespoon
Soy sauce 1 tablespoon sugar 1 tablespoon
Detailed steps of braising and paddling
1. Wash the tail of grass carp and wipe off the surface moisture.
2. Cut 4-5 knives along the fish tail;
3. Heat the oil pan, put the fish tails arranged in a fan shape and fry until golden brown. After carefully turning over, fry the other side into golden brown;
4. Add onion, ginger slices, seasoning and appropriate amount of water to boil;
5. Turn to medium heat for 5- 10 minutes until the fish soup is sticky.
Question 3: How to cook braised pork and how to stir the main ingredients?
Cod tail
the second
Diced lean meat
50 grams
condiments
Eggs (of hens)
1
starch
10g
soybean
10ml
salt
2g
vinegar
10ml
sugar
5g
verdant
Proper amount
energy
Proper amount
garlic
Proper amount
edible oil
Proper amount
Cooking wine
Proper amount
step
1. Wash the codfish tail, cut the fish twice, and marinate with salt cooking wine 10 minute.
2. The surface of pickled fish is stained with starch.
3. Wrap it in egg liquid.
4. Put it in a 70% hot oil pan.
5. fry until the skin is golden and remove.
6. Leave the bottom oil in the pot and saute shallots, ginger and garlic.
7. Add the diced lean meat and stir-fry until raw.
8. Add soy sauce, vinegar, sugar, salt and water to boil.
9. Add the fish and simmer until the soup is concentrated.
Question 4: How to paddle has been said by others. Braised and paddling in brown sauce is a home-cooked dish of Zhejiang cuisine. "paddling", also known as "throwing water", is the common name of fish tail, which refers to the section where the fish tail is connected with the tail fin. Because of regular exercise, the meat in this position is particularly tender and smooth. As the saying goes, the head of bighead and the tail of grass carp, paddling with the tail of grass carp in brown sauce, are particularly fragrant and tender.
Question 5: How do we paddle in braised pork? How can we paddle in soy sauce to eat the main ingredients?
Put a proper amount of ginger slices on the tail of grass carp and onion.
Cooking wine 1 tablespoon soy sauce 1 tablespoon
Soy sauce 1 tablespoon sugar 1 tablespoon
Paddling steps of braised pork
1. Wash the tail of grass carp and wipe off the surface moisture.
2. Cut 4-5 knives along the fish tail;
3. Heat the oil pan, put the fish tails arranged in a fan shape, fry until golden brown, carefully turn over and fry the other side until golden brown;
4. Add onion, ginger slices, seasoning and appropriate amount of water to boil;
5. Turn to medium heat for 5- 10 minutes until the fish is tasty and the soup is sticky.
Question 6: Where is the best braised paddle in Shanghai? What is the price of Shanghai braised paddle?
Fish paddle 1 slice, 4 tablespoons of sweet potato powder, onion 1 slice, 30g of shredded ginger, 2 slices of pepper, minced garlic 1 tablespoon, appropriate amount of white powder water, 3 tablespoons of soy sauce, sugar 1 tablespoon, Lentinus edodes essence 1 tablespoon, and rice wine/soy sauce.
working methods
1. Stir the fish evenly with sweet potato powder, fry in an oil pan at 150℃ for about 2 and a half minutes, and take it out for later use.
2. Slice the pepper and cut the onion into chopped green onion for later use.
3. Heat another pot, add chopped green onion, shredded ginger, pepper and minced garlic into the pot and stir-fry.
4. Add soy sauce, sugar, mushroom essence, rice wine, pepper and water to the pot and stir fry with the materials in the second method.
5. When the pot is boiling, add 1 fried fish and stir it into the pot with medium heat for 8 minutes. Then apply a thin layer of white powder to the water, add black vinegar and sesame oil, mix well and serve.
Question 7: Where do the fish paddle? Fish tail is called "paddling" in dishes, and paddling in braised pork is the most famous.
Paddling, also known as throwing water, is the common name of fish tail, which refers to the section where the fish tail is connected with the tail fin. Because of regular exercise, the meat in this position is particularly tender and smooth. With green garlic as the main ingredient, the cooking skill of paddling in braised pork is mainly braised pork, and the taste is salty. Braised herring tail (that is, paddling). The craft of this dish is very exquisite, and it is very difficult to turn over the fish's tail several times. The dishes are bright red, the marinade is thick, fat and oily, and the meat is smooth and tender.