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.