Braised water
Overview
Fish tail is also called paddling, and braised paddling is braised fish tail. Paddling is also called slinging, which is the fish tail, which refers to the tail of the fish including the tail fin. Due to regular exercise, the meat in this area is particularly tender and tender. The braised fish made in my mother-in-law's area is all salty and fresh. The side dishes include green vegetables, red pepper cubes, green pepper cubes, and coriander. The chili sauce usually used is home-made red pepper sauce. It is spicy, salty, and super delicious for rice. The braised pork belly belongs to the micro cuisine style, and my mother-in-law’s cuisine is similar to this, and the taste is similar. Ingredients: 600 grams of silver carp tail. Ingredients: appropriate amounts of green pepper, red pepper, green garlic and coriander. 30 grams of Pixian bean paste, 50 grams of braised soy sauce, 30 ml of cooking wine, 20 grams of balsamic vinegar, 10 grams of sugar, appropriate amounts of ginger and green onion, and appropriate amounts of salt.
Tags
Ingredients
Steps
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After cleaning the fish tail, change the knife.
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Spread a little salt and marinate for half an hour.
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Prepare green pepper, red pepper, green garlic, and coriander.
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Add oil to the pan and fry the fish tail until golden brown on both sides.
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Add appropriate amount of water.
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After boiling, add ginger and green onions.
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Add braised soy sauce, cooking wine, and vinegar.
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Add salt, sugar, and bean paste.
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After boiling, turn down the heat and simmer. Pour the soup on top while cooking. After a while, turn over and continue simmering.
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Simmer for about 20 minutes, then add green garlic and chili cubes.
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coriander, then reduce the juice over high heat, and cook for two to three minutes before serving.
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Load the disc.
