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Novice Chef - Braised Rice Water

2025-04-03 02:58:59 15

When I was young, I was reluctant to eat fish. My mother said, 'Eating more fish will teach you how to swim.'. So I no longer reject eating fish, but mostly eat fish belly. Later on, I really learned how to swim. As I grew older, my mother said, 'Eating fish tails will make swimming faster.'. I asked why, and my mother said that the tail is the oar of a fish. If the fish is made by a chef, it's not called a tail anymore. I asked again: What is that called. My mother said, 'It's called rowing.'. I was about 12 years old this year, time really flies.

Details of ingredients

fish tailOne article

Technique

difficultySimple
workmanshipburn
tastesalty and savory
timeHalf an hour

Steps to make Novice Chef - Braised Rice Water

1. One fish tail, marinate with salt for 30 minutes. It's best to use green fish. I'm the fish tail from the silver carp head soup I ate the day before
2. Heat the pot and add oil. Add scallions, garlic, dried peppers, and stir fry until fragrant
3. Add fish tail and fry until golden brown
4. Flip over and fry again
5. Add cooking wine
6. Add light soy sauce, add dark soy sauce
7. Adding a little sugar can enhance the freshness. Add star anise and fragrant leaves together
8. Add water, cover the fish body, bring to a boil over high heat, turn to low heat, and simmer until the water is completely drained
Add a little chicken essence before cooking. I'm ugly, but I'm fresh