How to cook braised butterfly fish tail? How to make braised fish tail?

Simple method: braised fish tail.

Wash the fish tail, fry it on both sides in the oil pan, and put 2 spoons of soy sauce in the fish pot after frying, 5 slices of ginger, 4-5 cloves of garlic, 2 teaspoons of salt, appropriate amount of sugar, 1 spoon of Pixian bean paste, 2 spoons of cooking wine, shake the pot and boil for 1 minute, then add water to boil over the fish tail over high heat, change to medium-low heat and simmer slowly to taste, season when the soup is about to dry, and finally sprinkle some chives.

P: Save a small bowl at the end of the soup.

Ingredient main

800 grams of bighead carp tail, 40 grams of oily bean skin, 30 grams of soybean paste, 4 servings.

Excipients others

2 millet peppers, 8 grams of ginger, 15 grams of garlic, 2 chives, 30 ml of cooking wine, 20 ml of light soy sauce, 10 ml of balsamic vinegar, 3 grams of refined salt, 1 gram of thirteen spices, 30 ml of cooking oil.

How to make braised fish tail?

Step 1

A fresh bighead carp tail, remove the scales and wash it.

Step 1

Make a flower knife on both sides, wipe both sides with cooking wine, sprinkle ginger and marinate for 30 minutes.

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Soak the skins in cold water.

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All kinds of ingredients, change the knife for later use.

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Fill the pot with cooking oil, add a little salt and cook until 7 is hot.

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Marinated fish tails.

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

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Pour cooking wine along the edge of the pot to remove the smell.

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Add ginger, garlic and millet pepper and stir-fry.

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Add soybean paste and sauté slightly.

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Add an appropriate amount of hot water.

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

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

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Add the soaked and washed oil bean skin.

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Simmer for another 10 minutes and add salt.

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Add thirteen spices.

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Pour in balsamic vinegar to enhance freshness.

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After 2 minutes, sprinkle in the green onion and serve.

Ingredient breakdown. Ingredients.

Fish tail to taste. Accessories.

Green onions to taste. Ginger to taste.

Garlic to taste. Starch to taste.

Ingredient. Salt to taste.

Soy sauce to taste. Sugar to taste.

Appropriate amount of chicken bouillon. Ground white pepper to taste.

Cooking wine to taste. Appropriate amount of bean paste.

Slightly spicy taste. Burning process.

Twenty minutes takes time.

Easy difficulty. The steps to make braised fish tails.

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Chop the green onion, ginger and garlic and set aside.

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After buying the fish tail, remember to remove the black membrane in the fish's belly, then add green onions, ginger shreds, cooking wine, white pepper, a small amount of salt, and marinate for 15 minutes.

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Drain the juice of the fish body, pat it with starch oil, add two slices of ginger to stir-fry after the pot is hot, and then put the fish tail in and fry until it is fragrant.

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Fry golden brown and remove from pan.

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Leave some remaining oil in the pot, stir-fry the ginger and garlic slices and bean paste until fragrant.

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Add the fried fish and pour in half a bowl of water.

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Add soy sauce, cooking wine, sugar, cover the pot and cook over medium heat for about 5 minutes. (Remember to open the lid and scoop up the soup and pour it on the fish);

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When the soup is thick, turn off the heat, sprinkle some chicken essence and chopped green onions, and remove from the pot.

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The fish may have been fried, so it tastes even more delicious!

400 grams of grass carp tail, 20 grams of bamboo shoots, 8 shiitake mushrooms, 2 tablespoons of peanut oil, 1 2 teaspoons of shredded ginger, 1 red pepper, 1 tablespoon of minced green onions, 1 teaspoon of taibai powder (cornstarch), 1 teaspoon of Shao wine, 120 ml of broth (or water), 3 tablespoons of soy sauce, 1 teaspoon of sugar, pepper and sesame oil.

Method:1Wash the tail of the grass carp, enter the knife from the incision, close to the backbone, cut it into two pieces, do not cut off the back end, drain and set aside.

2.Shred bamboo shoots and red peppers. Soak the shiitake mushrooms and remove the stems, shred and set aside.

3.Heat the pot, add two tablespoons of oil, and sprinkle in the wine. Stir-fry shredded bamboo shoots and shredded mushrooms, and remove the fish tail from the side of the pot.

4.Add broth, soy sauce, sugar, pepper and sesame oil, bring to a boil, then simmer for about 20 minutes until the juice is thick.

5.Thicken with white powder water, and finally sprinkle with shredded ginger, chopped green onions, and shredded red pepper.

The method of braised fish tail is very simple, and I will tell you about my personal experience.

First of all, fresh fish tail is used as the main ingredient, and the auxiliary material is punched. Garlic, spices, ginger, soybean oil, soy sauce, etc.

First of all, clean the fishtail. Marinate the fresh fish tail with onion and garlic in advance. Wait until the surface of the fish tail is marinated, and then set aside.

Then heat the oil and add the fish tails. Fry on both sides until golden brown, then add vinegar or cooking wine to cook the fishy smell of the fish, and then add the teriyaki sauce, green onion and ginger normally. and other seasonings.

Simmer slowly over low heat. Let the soup slowly buckle the rod and eat it all into the tail. When the soup is dry, the color should be that crimson color.

Then you can put the tail on a plate, remembering to leave a small amount of soup in the pot. You can put minced garlic and coriander, as well as red pepper segments, and then **. Bring it to a boil for a minute and pour it over the tail of the fish on a plate.

Braised fish tail finished.

The step of boiling sugar is omitted here, because the seasoning on the market is now braised directly in the sauce. It saves the tedious need for individuals to boil sugar until it is colored.

Most of the braised dishes are mainly from the Northeast, and the taste is salty.

A fresh bighead carp tail, remove the scales and wash it.

Step 2: How to braise fish tail**.

Make a flower knife on both sides, wipe both sides with cooking wine, sprinkle ginger and marinate for 30 minutes.

Step 3: Braised fish tail.

Soak the skins in cold water.

Step 4: A simple way to braise fish tails.

All kinds of ingredients, change the knife for later use.

Step 5: How to eat braised fish tail.

Fill the pot with cooking oil, add a little salt and cook until 7 is hot.

Step 6: How to make braised fish tail.

Marinated fish tails.

Step 7: How to fry braised fish tails.

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

Step 8: How to cook braised fish tails.

Pour cooking wine along the edge of the pot to remove the smell.

Step 9: How to stew braised fish tail.

Add ginger, garlic and millet pepper and stir-fry.

Step 10: How to stir-fry braised fish tails.

Add soybean paste and sauté slightly.

Step 11: How to stir-fry braised fish tail.

Add an appropriate amount of hot water.

Step 12: How to make braised fish tail.

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

Step 13: How to fry braised fish tail.

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

Step 14: How to cook braised fish tails.

Add the soaked and washed oil bean skin.

Step 15: How to stew braised fish tail.

Simmer for another 10 minutes and add salt.

Step 16: Preparation of braised fish tail.

Add thirteen spices.

Step 17: How to make braised fish tail.

Pour in balsamic vinegar to enhance freshness.

Step 18: Make braised fish tails.

After 2 minutes, sprinkle in the green onion and serve.

After processing the fresh fish, fry it in a pan until lightly browned on both sides. Put in ginger slices, garlic cloves, Sichuan pepper, star anise and stir-fry, pour in cooking wine to increase fragrance and remove fishy, add an appropriate amount of water and pour in, bean paste, add oil, boil for 30 minutes after boiling, add salt, monosodium glutamate, chicken powder to taste, and reduce the juice over high heat to get out of the pot.

Wash the herring tail and drain the water.

Step 2: How to braise fish tail**.

Cut along the tail of the fish without cutting off.

Step 3: Braised fish tail.

Roll out the sweet potato flour finely.

Step 4: A simple way to braise fish tails.

After patting the tail of the fish with sweet potato flour, pick up the tail and shake off the excess dry powder.

Step 5: How to eat braised fish tail.

Prepare the dressing. Step 6: How to make braised fish tail.

Fry the fish tails in a hot pan with warm oil until golden brown on both sides, then remove them.

Step 7: How to fry braised fish tails.

Pour out all the oil from the fried fish, pour in the base oil again, add the garlic slices and ginger slices and stir-fry until fragrant.

Step 8: How to cook braised fish tails.

Then return the fish tail to the pot and add the cooking wine, add a little more cooking wine.

Step 9: How to stew braised fish tail.

Add light soy sauce and dark soy sauce.

Step 10: How to stir-fry braised fish tails.

Add 100 ml of boiling water.

Step 11: How to stir-fry braised fish tail.

Add sugar, cover and turn to low heat for 5 minutes to make the fish more flavorful.

Step 12: How to make braised fish tail.

Finally, add sesame oil and remove from heat.

Step 13: How to fry braised fish tail.

Sprinkle with chopped green onions and serve.

Finished product drawing. Cooking skills.

The fishtail will be as thick as a thickening in the sweet potato flour until the end of the day, so don't dry it up.

The oil for frying the fish will become bitter, and at the end of the cooking, you need to change the oil again, and the bottom oil can stir-fry the seasoning.

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Ingredients: 1 carp, 4 cloves of garlic, 1 spoonful of cooking wine, 5 grams of Sichuan pepper, 10 dried chili peppers, ginger, 1 green onion, a little sugar, 2 star anise, 3 bay leaves, a small half of cinnamon, 1 spoonful of dark soy sauce, 1 spoonful of light soy sauce, 1 spoonful of oyster sauce.

Step 1: After scraping off the scales of the fresh carp, cut the belly of the fish, remove the internal organs of the fish, the gills, the black membrane in the belly of the fish and the fishy line (the removal of the fishy line: we will cut a knife under the gills, and then cut the tail of the fish, find the position of a white dot and pull it out while patting the fish body with the back of the knife to remove the fishy line. After cleaning the carp with clean water, drain the water to the fish cutting knife, add cooking wine, shredded green onions, ginger slices and a small amount of edible salt, and marinate the carp for about half an hour.

Step 2: Flour the carp and coat it all around. Heat the oil, put a little more oil, because you need to fry the fish here, after the oil temperature rises, put the floured fish into the oil pan, start frying for about three minutes, remember to turn over on both sides to fry the fish until golden brown.

Since it is a family version of the fried waste of oil, you can also take the oil to fry, wipe the surface moisture of the carp, add oil to the pot and heat it, after the oil is hot, slide the carp into the pan, fry until the bottom is browned, and then turn the carp over, and fry the other side until browned, you can fry it a little longer, and put it out for later use after frying! ）

Step 3: Leave some base oil in the pot, add the prepared spices, stir-fry over low heat to bring out the fragrance of the spices, and then add enough water. After boiling the water, add an appropriate amount of salt, sugar, dark soy sauce, light soy sauce and oyster sauce to the pot to taste, then add the freshly fried carp, bring to a boil, continue to pour the soup on the fish with a spoon, pour it for 5 minutes, and finally cover the lid and simmer for 3 minutes.

Step 4: Put the carp out of the plate, take out the remaining residue in the pot and throw it away, boil the juice again and add a small amount of water starch to thicken, pour the thickened seasoning juice on the top of the carp, and sprinkle some chopped green onions. A delicious dish of braised carp can be served, and friends who like to eat coriander can also add a small amount of coriander to garnish.

1.Chop the green onion, ginger and garlic and set aside. 2. After buying the fish tail, remember to remove the black membrane in the fish's belly, then add green onions, shredded ginger, cooking wine, white pepper, a small amount of salt, and marinate for 15 minutes.

3.Drain the juice of the fish body, pat it with starch oil, heat the pan, add two slices of ginger and stir-fry until fragrant, then put the fish tail in and fry until golden brown. 4.

Fry golden brown and remove from pan. 5.Leave some remaining oil in the pot, stir-fry the ginger and garlic slices and bean paste until fragrant.

6.Add the fried fish and pour in half a bowl of water. 7.

Add soy sauce, cooking wine, sugar, cover the pot and cook over medium heat for about 5 minutes. (Remember to open the lid and scoop up the soup and pour it on the fish); 8.When the soup is thick, turn off the heat, sprinkle some chicken essence and chopped green onions, and remove from the pot.

First deal with the fish tail, pour an appropriate amount of oil into the pot, put the fish tail into the hot time and fry it until golden on both sides, fry the fried fish tail to control the oil, leave a little bottom oil in the pot, put in the ginger shreds, garlic cloves, red pepper dices to stir out the fragrance, then add an appropriate amount of water, add dark soy sauce, cooking wine, balsamic vinegar, sugar, pepper, chicken essence and a little salt, boil the soup over high heat, put the fish tail, let the soup not pass the fish tail, cover the pot and simmer. Put in the fish tail, let the soup cover the fish tail, cover the pot and simmer for 10 minutes, finally add the water starch and low heat to thicken the juice, sprinkle the green onion out of the pot, and the braised fish tail is ready.

Step 1: Ingredients: Fathead fish tail (washed).

Step 2: Ingredients: ginger slices, dried chili peppers (chopped), green onions.

Step 3: Put the washed fathead fish tail on the front and back of the board and make a few cuts with a knife.

Step 4: Heat the oil in a pan and fry the fat head fish and tail on both sides.

Step 5: Next, set aside the ginger slices and chopped dried chilies.

Step 6: Add a little cooking wine.

Step 7: Add some water and bring to a boil.

Step 8、Then, add an appropriate amount of light soy sauce。

Step 9: Add a little balsamic vinegar.

Step 10: Add two tablespoons of sugar.

Step 11: Add a pinch of salt.

Step 12: Add a little chicken essence.

Step 13: Season and bring to a boil.

Step 14: Cook until the soup is thick, turn off the heat and remove from the pot.

Step 15 and finally, put in the green onion segment and it is ready.

Ingredients: Saucer fish, green onion, ginger, garlic, soy sauce, vinegar, cooking wine, vinegar star anise 1, wash the dish fish and make a few cuts, absorb the water with kitchen paper, and sprinkle salt to marinate for half an hour;

2. Green onions, ginger, garlic, star anise, five-spice powder, white pepper, salt, sugar, soy sauce, cooking wine, vinegar, add water and prepare.

3. Pat the fish body with flour, put a few slices of ginger in the oil, and fry until golden brown;

4. Boiled the sauce into the fried fish, and boiled for a while to turn over;

Tips: In fact, put sliced tender tofu on the plate, microwave for a minute, the fish is ready and spread on top, and the tofu is soaked in the juice, which is very delicious!