Braised rice paddling

1. Wash the fish tail and cut deep on both sides

2. Add a little salt, three teaspoons of cooking wine, ginger, and pepper, mix well, and marinate for ten minutes

3. Pour an appropriate amount of base oil into the wok and heat it to 70%. Fry the fish tail until done

4. Fry one side until golden brown, then flip over and continue frying until both sides are golden brown

5. Remove the fish to one side, add scallions and ginger slices until fragrant

6. Add water without fish tail, add two teaspoons of dark soy sauce, two teaspoons of white sugar, one-third teaspoon of salt, and season with chicken powder

7. Heat over high heat until the fish tail is fully cooked (flip over in the middle)

8. Pour the cooked fish tail over high heat and collect the juice. Pour the collected soup onto the fish tail and sprinkle with chopped green onions

9. Finished products