First of all, braise in soy sauce and paddle
Ingredients: fishtail strips
Ingredients: shallots, ginger slices, garlic slices, dried peppers, pepper granules, chopped pepper sauce. (optional)
Seasoning: salt, cooking wine, soy sauce, soy sauce, rock sugar and water starch.
Exercise:
1, a fishtail. Shanghai people say herring, but we don't sell it here. I bought silver carp tails.
2. Draw a knife vertically along the left side of the fish's central spine. Don't cut it, just go 2/3 of the depth of the fish.
3. Similarly, make a knife along the right side of the fish's central spine without cutting it off.
4. Deal with the fish on the left first, and cut it from the side of the fish 1/2 with a knife. Try to cut it horizontally, but don't cut it off. And the fish on the right.
5. Next, treat the fish on the spine, stick it on the spine, and slice the fish horizontally along the direction of the fish tail.
6. Then turn the lower part of the slice to the outermost side to make the whole fish tail "fan-shaped".
7. Put the processed fish tail into the dish and sprinkle a little salt, especially the fish skin, so as not to break the skin after frying for a while.
8. prepare ingredients.
9. When the oil in the pot is 40% hot, pour in the onion, ginger, garlic and dried red pepper.
10, a spoonful of pepper granules.
1 1, turn to high heat and simmer.
12, when the oil temperature is 70% to 80% hot, add the fish tail and stir-fry slightly. Don't turn over.
13. Cook cooking wine while it is hot.
14, a tablespoon of chopped Chili sauce. (optional)
15, pour boiling water to drown the fish.
16, a spoonful of soy sauce,
17, two spoonfuls of soy sauce.
18,7,8 rock sugar.
19. After the fire boils, turn to low heat, cover and stew for 5 or 6 minutes (if there is not much water, you can pour the soup on the fish with a spatula, and don't turn the fish upside down, it is easy to break).
20. Concentrate the soup, add a little starch and thicken.
2 1, throw away the shallots and put them on a plate.