One
Braised fish tail
Technology: Braised
Taste: Salty and umami
Time: < 30 minutes
Calorie: lower heat
Ingredients:
Cooking steps:
1. Clean the fish tail and cut it with a knife Add cooking wine, salt, light soy sauce and shredded green onion and ginger slices to marinate. I marinated it all night
2. Prepare the onion, ginger, garlic and ingredients, rice cake and ham slices
3. Marinate Remove the ginger and green onion from the fish tail, and pat it with dry starch
4. Put it in the oil pan and fry it. The oil temperature should be high, and it can be set in shape as soon as you put it in the pan. Because it has to be cooked later, it does not have to be fried. Cooked
5. Leave oil in the pot and sauté the onions, ginger and garlic
6. Add the fried fish tails and add seasonings (light soy sauce, dark soy sauce, cooking wine, pepper, sugar, salt, etc. ) and stock
7. Add the rice cakes and place the ham slices on the fish so that the ham slices will not be colored and the dish will look good. After the ham slices are heated through, you can take them out of the pan first. , use a spoon to pour the soup onto the fish several times to add more flavor to the fish
8. Bring to a boil over high heat, then reduce to low heat and simmer until the flavor is absorbed, and reduce the juice over high heat
9. Just take it out of the pot and put it on the plate
Cooking tips:
When marinating, add enough seasonings and the time should be long enough. The flavors should be introduced first to make the finished dish more flavorful.
It is easier to pat dry the flour, or you can fry it in batter.
The oil temperature of fried fish should be high enough, so that the moisture of the fish can be locked in, making it more tender.
Two
Braised fish tail
Ingredients
400 grams of grass carp tail section, 20 grams of bamboo shoots, 8 mushrooms, 2 peanut oil tablespoon, 1/2 teaspoon of shredded ginger, 1 red pepper, 1 tablespoon of chopped green onion, 1 teaspoon of cornstarch, 1 teaspoon of Shaoxing wine, 120 ml of stock (or water), 3 tablespoons of soy sauce, 1 teaspoon of sugar, pepper Powder and appropriate amount of sesame oil
Method
1. Wash the grass carp tail, insert a knife through the incision, close to the spine, cut into two pieces, do not cut off the rear end, drain Dry and set aside.
2. Cut bamboo shoots and red pepper into shreds. Soak the mushrooms until soft, remove the stems, cut into shreds and set aside.
3. Heat the pot, add two tablespoons of oil and sprinkle in Shaoxing wine. Sauté shredded bamboo shoots and shredded mushrooms until fragrant, remove the fish tail from the side of the pot and add in.
4. Add stock, soy sauce, sugar, pepper and sesame oil, bring to a boil over high heat, then reduce to simmer and simmer for about 20 minutes until the sauce thickens.
5. Thicken the gravy with cornstarch water, and finally sprinkle with shredded ginger, chopped green onion, and shredded red pepper. Serve.