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[Anhui Cuisine Cuisine] -- Braised in Soy Sauce

2025-04-03 02:58:48 82

Rowing ", also known as" throwing water ", is a common name for the tail of a fish, referring to a section of the tail that connects to the tail fin. Carp tail has been regarded as a treasure in ancient times. Li He's poem "The Great Dike" goes: "Lang eats carp tail, while I eat chimpanzee lips." Braised rice water uses fresh green fish tail as a seasoning, and "the fragrance and flavor are more beautiful than carp tail< br>

Details of ingredients

Qingyu Tail350 grams
Scallion flower15 grams
Ginger slices10 grams
Cornstarch5 grams
soy sauce3 tablespoons
rice wine made in Shaoxing1 tablespoon
soup served at the end of a feast by the cook150 grams
White sugar10 grams
vegetable oil25 grams

Technique

difficultybeginner
workmanshipburn
tastesalty and savory
timeHalf an hour

Steps to make [Anhui Cuisine Cuisine] -- Braised in Soy Sauce

1. Wash the fish first and remove the internal organs.
2. Chop off the tail of the green fish from the navel.
3. Cut straight into 3 long pieces with a knife, and lightly make a few cuts on the meat surface on both sides of the fish spine in the middle.
4. Soy sauce, Shaoxing wine, and water mixed sauce.
5. Heat up the pot, add oil, and wait until it is five years old before removing the fish tail.
6. Put in another piece of fish tail.
7. Add scallions and ginger and stir fry.
8. Pour in the seasoning sauce.
9. Add white sugar, salt, and broth.
10. Cover and simmer for about 6 minutes, thicken with cornstarch water, and drizzle with sesame oil.
11. Pour the scallion water into the pot and then pour the soup over the fish.