A delicious way to make a braised paddling?

500 grams of herring segments, ginger, garlic, shallots.

1. First chop the shallots, ginger, and garlic respectively, and then change the cleaned herring tail to a knife, first cut off the fins, and then cut the herring tail vertically at one-third, but do not cut it, and then cut it in the middle, and also do not cut it.

2. Then use the same method to mark the other side of the herring section with a flower knife, so that the fan-shaped herring tail flower knife is ready. Pour oil into a hot pan, first put the herring tail into the pan and fry until it changes color on both sides, then add the minced green garlic and stir-fry until fragrant.

3. Then put in 5 grams of light soy sauce, 3 grams of dark soy sauce to color, pour an appropriate amount of cooking wine on the side of the pot to remove the smell, two spoons of sugar to enhance freshness, half a spoon of salt, a spoonful of soybean paste, and then put in the cold water that overflows the ingredients, cover the pot and bring to a boil, simmer over medium-low heat for 20 minutes, so that the herring tail can fully absorb the flavor of the soup.

4. When the soup is thickened, pour the soup on the herring tail with a spoon, and cook it until it is soft and flavorful, put it on a plate and sprinkle it with minced green onions. In this way, a plate of braised water with ruddy, salty, and fresh flavor is ready.

The braised paddling product is red and bright, the marinade is thick, the fat and glutinous oil is moist, and the meat is smooth and tender.

Braised paddling is a traditional famous dish in Anhui and belongs to the Hui cuisine. Paddleing, also known as throwing water, is a common name for the tail of a fish, which refers to a section of the tail of the fish with the tail fin. Due to regular exercise, the meat in this position is particularly tender.

With green garlic as the main ingredient, the cooking technique of braised paddling is mainly braised and the taste belongs to salty and umami. It is made by braising the tail of a herring (i.e. paddling). The craftsmanship of this dish is very exquisite, and it is very difficult to turn the fish tail several times and keep the fish tail.

The color of the dish is red and bright, the marinade is thick, the fat and glutinous oil is moist, and the meat is smooth and tender.

The delicious practice of braised paddling, I think in general, the delicious practice of braised paddling, I think in general, the rosette practice of braised paddling, you can search for the practice there from the Internet, there are more, see which one you have? The delicious practice of braised paddling, I think in general, the braised paddling rose method, you can search for the practice there from the Internet, there are more, see which one suits you can do?

Don't complain about your environment, if you can't change it, then change your mentality.

Ingredient main

1 silver carp for 3 servings.

Excipients others

1 tablespoon of salt, 7 pieces of rock sugar, 1 piece of ginger, 1 head of garlic, 1 tablespoon of Sichuan pepper, 1 small handful of dried chili, 1 teaspoon of cooking wine, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of water starch, 1 tablespoon of chopped pepper paste, 2 small green onions, appropriate amount of vegetable oil.

The practice of braised paddling.

Step 1

The tail of the fish is vertically cut along the left side of the backbone of the fish**, do not cut off, and go deep into the 2 3 depth of the fish.

Step 1

Similarly, a knife is also made along the right side of the spine of the fish, and the same should not be cut; First, handle the left half of the fish, cut it from the side of the fish 1 2 points, and slice it horizontally, as large as possible, but do not cut it. Also handle the right half of the fish.

Step 1

Next, the flesh of the backbone is processed, and the flesh is slice horizontally towards the tail of the fish, against the backbone; Then flip the bottom part of the slice to the outermost side, so that the whole fishtail is "fan-shaped".

Step 1

Put the processed fish tail on a plate, and smear a little salt, especially the skin part, so that the skin will not break when it is fried for a while; Prepare the ingredients.

Step 1

When the oil in the pan is 4 hot, pour in the green onions, ginger, garlic and dried red pepper segments.

Step 1

1 tablespoon of Sichuan peppercorns, turn to low heat and slowly stir until fragrant; When the oil is hot, put in the fish tail and fry it slightly, without turning it over.

Step 1

Cook the cooking wine while it is hot; 1 tablespoon chopped pepper paste. (Optional).

Step 1

Pour in boiling water to submerge the fish, and add 1 spoonful of dark soy sauce.

Step 1

Add another 2 tablespoons of light soy sauce and rock sugar.

Step 1

After the fire boils, turn to medium-low heat, cover and simmer for a few minutes (if the water is not much, you can use a spatula to scoop the soup and pour it on the fish continuously, do not turn over the fish, it is easy to break); Thicken the soup to the flavor, add a little water starch to thicken it; Put the shallots and remove from the pan.

"Paddle" is the part of the tail of the fish is noisy and burning, only the large volume of fish, can be cooked after the fish is decomposed, this "paddling" is nearly 3 catties, and the whole fish is nearly 20 catties. The meat is delicate and fat-free, and is suitable for steaming, braising or stewing.

1. Ingredients: 1 fish tail, 1 tablespoon oil, 8 grams of salt, 2 grams of sugar, 1 tablespoon light soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of vinegar, appropriate amount of green onion and ginger.

2. Steps and methods.

1. Remove the scales and wash the tail of the fish.

Please click Enter a description.

2. Then make two long strokes.

Please click Enter a description.

3. Add green onion and ginger, Weizhou salt, and cooking wine to marinate for 10 minutes to remove the smell and enter the bottom taste.

Please click Enter a description.

4. Heat the pan with cold oil, add the fish tail and fry.

Please click Enter a description.

5. After the bottom surface is fried, turn over and fry again.

Please click Enter a description.

6. After both sides are fried, cook in cooking wine and vinegar over high heat.

Please click Enter a description.

7. Add an appropriate amount of light soy sauce.

Please click Enter a description.

8. Add the water and cook for 5 minutes.

Please click Enter a description.

9. Add salt and sugar to taste, turn over and cook for another 2 minutes, turn off the heat to reduce the juice.

Please click Enter a description.

10. Take out of the pot and put on a plate, and you can serve it to taste.

Please click Enter a description.

Ingredient breakdown. Ingredients.

Fish tail 400 grams.

The key of the excipients is defeated. Two teaspoons of dark soy sauce.

Three teaspoons of cooking wine.

Two teaspoons of sugar.

Salt and shine with a third of the teaspoon of jujubes.

Green onions to taste. Ginger to taste.

one-third teaspoon of chicken broth mix.

Pepper to taste.

Salty and sweet taste. Burning process.

Half an hour takes time.

Normal difficulty. The steps of the braised paddling practice.

Please click Enter a description.

Wash the tail and cut deep on both sides.

Please click Enter a description.

Add a pinch of salt, 3 teaspoons of cooking wine, ginger and pepper, mix well and marinate for 10 minutes.

Please click Enter a description.

Pour an appropriate amount of base oil into the pan and cook until it is 70% hot, and fry the fish tail.

Please click Enter a description.

Wait until golden brown on one side, turn over and continue to fry until golden brown on both sides.

Please click Enter a description.

Stir-fry the fish aside, add the green onions, and sauté the ginger slices until fragrant.

Please click Enter a description.

Add the water that has not been over the tail of the fish, add 2 teaspoons of dark soy sauce, 2 teaspoons of sugar, 1/3 teaspoon of salt, and chicken powder to taste.

Please click Enter a description.

Cook over high heat until the tail is cooked through (turn it over in the middle).

Please click Enter a description.

Put the boiled fish tail out of high heat to reduce the juice, pour the collected soup on the fish tail, and sprinkle with chopped green onions.

Please click Enter a description. Finished product.

Method. 1.Slaughter the herring and take the water (fish tail) slightly chopped, enter the knife from the tail meat, cut to the tail tip close to the backbone, cut into two (in the shape of a double tail), cut the tail meat of each straight 3 knives again, into 4 long strips connected to the tail tip, coated with soy sauce.

2.Peel the bamboo shoots, wash them and slice them.

3.Remove the stems of the mushrooms, wash them, and make large batches into slices.

4.Ginger cut nails and closed slices, fat meat diced.

5.Heat the wok on medium heat, slide the pan and add the lard, until it is 70% hot, put the fish tail skin down and put the front of the shape of the limbs into the pan to fry the yellow with a colander and scoop it up.

6.Put the green onion and ginger slices, fat oil cubes in the original pot and stir-fry slightly, add bamboo shoots, shiitake mushrooms, put in the fish tail (skin side down), add white sugar, rice wine, soy sauce, and water, boil for about 5 minutes, and collect the thick soup.

7.Add monosodium glutamate, thicken with wet starch, pour cooked lard along the edge of the pot, turn the wok, turn the fish tail over in a large turn, pour sesame oil, put green onions, and remove from the pot.

Materials:

Main ingredients: grass carp ingredients: cooked rape heart, seasoning, starch, salt, monosodium glutamate, sugar, vinegar, soy sauce, cooking wine, peanut oil, sesame oil, green onion, ginger, garlic.

Method.

1 Take the tail of the 12 cm long grass carp, handle it cleanly, change it vertically into two knives into three, add soy sauce and cooking wine to marinate to taste.

2 Fry in hot oil until golden brown and remove.

3 Stir-fry green onions, ginger and garlic until fragrant, add soup and main ingredients, season, and cook until cooked through.

4 Thicken the original soup, add sesame oil, pour it on the tail of the fish, and garnish with cooked rape hearts.

Tips

Peculiarity. The color is red and bright, and the fish is fragrant and tender.

Preparation: Selected pork belly, cut into 1 cm wide and 4 cm long, salt, rock sugar mountain Binian, edible oil, Sichuan pepper, ingredients, cinnamon, bay leaves, grass teasing sleepy fruit, cooking wine, ginger slices, green onions.

Step 2: Heat the oil, fry the rock sugar on low heat until it changes color, add the pork belly and fry until it is slightly golden, add water and put in the peppercorns, ingredients, cinnamon, bay leaves, grass fruits, salt and simmer for half an hour (simmer over low heat) Collect the juice over high heat, don't collect too dry, leave some!

1. Break the belly of the fish, wash it, remove the carp tendon at the back line (forget to shoot pp), and scratch a few knives on the back of the fish to facilitate the flavor when stewing.

2. The iron pot is pre-opened and heated, pour in the oil, seventy percent hot, fry the fish in the pan, fry it thoroughly and turn it over (it is not easy to peel off the skin), after frying on both sides, fry the green onions, ginger and garlic in the pot, put in 2 teaspoons of sugar, 1 tablespoon of soy sauce, a little cooking wine, a little five-spice powder, 1 teaspoon of tempeh and laugh early, stir the fragrant, add water (the last touch the vertical fish), simmer the water over medium heat after boiling, about 15-20 minutes, and collect the soup over high heat.

3. Remove from the pot and put on a plate, sprinkle some chopped green onions to decorate the flavor, it's OK.

Prepare the bending song first: cut the tail of the fish with a few knives, do not cut off the end of the fish, and wipe the water dry. Cut the green onion into sections; Ginger slices.

Heat oil in a pan, add the fish tails, fry until golden brown on both sides, and serve.

Add an appropriate amount of water to the pot and add the light soy sauce.

Add the dark soy sauce. Add the sugar and bring to a boil over high heat.

Add the fishtail. Add the green onion and ginger.

Add the Huadiao wine and continue to cook until the soup is thick (during which the soup is continuously poured on the surface of the fish with a spoon.)

What is the cooking process of "braised paddling"?

Pick up a large oil pot, it is best to be able to submerge the whole fish tail, and if the pot is not deep enough at home, you can scoop up the boiling oil and pour it. Don't use a shovel to rummage with raw hands, it is a small matter to break the skin of the fish, and the fish meat is cut off from the tail, but there is no appearance at all.

Fry the fish tail over high heat, add another oil pot, add an appropriate amount of lard, put in the ginger and green onion cut into nail slices and stir-fry until fragrant, pour in light soy sauce, wait for the light soy sauce to boil slightly in hot oil, put in the fish tail, add water, a small amount of cooking wine, cover and cook over low heat for about 10 minutes, turn to high heat and add sugar to collect the juice, while scooping up the juice and pouring it on the fish tail. Sprinkle with chopped green onions in a pot and drizzle some sesame oil.

The cooking process of the smooth and tender braised water is like this, first of all, you have to choose fresh meat and wash it, then boil the water, add seasonings, put it in the pot to cook the meat, and then use the oil pan to burn it, so that the meat is fresher, and finally use starch to pour lard and turn the wok, plus the green onion out of the pot.

The cooking process of the meat is also very simple, first cut the meat into thin slices, then put oil in the pot, the meat is very delicious, put some starch liquid to thicken the overall taste is very good, and it is nutritious and delicious.

This most important step is to thicken, and the raw material used is cornstarch, so the last step is very important.

This dish belongs to Anhui cuisine, and it is a very technical talent to make the meat smooth, tender and delicious.

Hello landlord, if you want to cook this dish, put oil in the pan and fry the fish tail. Then add green onions, ginger and garlic, and various seasonings, and then use high heat to reduce the juice.

How are you? Friends flesh fairy like this, first clean the meat, then add the fire to water, add seasonings, put in the big meat to cook the meat first, and then use the oil pan to burn the paper, the burned meat is relatively green.

This one is more difficult, in short, don't cook it too old.

One of the best ways to do this is to choose fresh ingredients and cook them for a certain amount of time at a certain temperature and heat.

The cooking process is: after the grass carp tail is cut off the fins, half of the whole piece is cut a few holes, the other half of the fish meat is cut from the tail, cut along the center line, and then obliquely knife the two pieces of meat, the fish meat is changed again, after turning over, it is fan-shaped, cover the whole fish tail of step one, lightly smear the lard for the rest of your life, heat the pan with cold oil until it is seven ripe and sprinkle a little salt, set and fry in the oil pan, export the excess oil and leave the bottom oil to fry the ginger slices of salt, Guo Biling, Sichuan pepper wine is added to light soy sauce in turn, dark soy sauce boiling water, Rock sugar and white sugar to taste, after boiling, cover and change to medium heat and simmer for 10 to 15 minutes, reduce the juice over high heat, after receiving the thickness, pour a little fried fish oil and white vinegar, put the fish tail on a plate and sprinkle a little green onion for decoration.

The practice of braised paddling with smooth and tender meat:

1.After cutting off the fins of the grass carp tail, cut half of the whole piece and make a few cuts;

2.The other half of the fish is cut from the tail, along the center line, and then the two pieces of meat are cut diagonally;

3.The slice of fish meat is changed again, and after turning over, it is fan-shaped, and the whole fish tail from step 1 is covered;

4.Lightly smear the body of the fish with lard, heat the cold oil in the pan until it is 7 hot, sprinkle a little salt, and stir-fry in the oil pan until fragrant;

5.Pour out the excess oil, leave the bottom oil, stir-fry the ginger slices, pour the carved wine along the wall of the pot, and add light soy sauce, dark soy sauce, boiling water, rock sugar, and white sugar to taste;

6.After boiling, cover and simmer over medium heat for 10-15 minutes;

7.Reduce the juice over high heat, and after receiving the thickness, pour a little fried fish oil and white vinegar;

8.Place the fish tails on a plate, drizzle with sauce and garnish with a little chopped green onion.