Main Ingredients

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Bighead Fish Tail 800g

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Oily Bean Skin 40g

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Yellow Soybean Paste 30g

Supplementary Ingredients

Small Peppers

2pcs

Ginger

8g

Garlic

15g

Scallion

2 stalks

Soy Wine

30ml

Soy Sauce

20ml

Vinegar

10ml

Salt

3g<

Thirteen spices

1g

Cooking oil

30ml

How to make braised fish tail

1.

One fresh bighead carp tail, scaled and cleaned.

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2.

Score both sides, wipe both sides with cooking wine, sprinkle ginger marinade for 30 minutes.

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3.

Soak the oil bean skins in cold water.

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4.

Assorted ingredients, change the knife and set aside.

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5.

In a wok, fill with cooking oil, add a little salt and heat until 70%.

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6.

Put down the marinated fish tail.

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7.

Fry on medium-low heat until browned on both sides.

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8.

Drizzle the cooking wine along the side of the pan to deodorize.

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9.

Add ginger, garlic, and bell pepper to sauté.

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10.

Add soybean paste, stir fry slightly.

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11.

Add hot water.

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12.

Bring to a boil over high heat and add soy sauce.

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13.

Reduce heat to medium-low and simmer for 20 minutes.

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14.

Add the soaked and washed oil bean skins.

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15.

Simmer for another 10 minutes and add salt.

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16.

Add thirteen spices.

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17.

Drizzle in balsamic vinegar to refresh.

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18.

After 2 minutes, sprinkle in the green onion, and you can enjoy it.