Ingredients
Fish tail ( one ) | Onion, ginger and garlic (appropriate amount) |
Vinegar ( To everyone's taste ) | Dark soy sauce ( A little ) |
Thirteen spices (star anise and cinnamon are also acceptable) ( appropriate amount ) | Cooking wine (appropriate amount) |
Zanthoxylum bungeanum peel ( About 20 pieces ) | Oyster sauce ( appropriate amount ) |
Soft white sugar ( Everyone’s taste ) |
How to make braised water with water
1.Longitudinal section of fish tail Open
2.Put salt and marinate with cooking wine for about an hour
3. Burn the dry pot until it emits green smoke.Cook for a while, then add more oil and cook until it emits green smoke.If it is Use a non-stick pan to ensure that the fish does not stick to the pan, you can omit this step
4.Use oil suction Wipe dry the water with paper, fry the fish over medium heat
5. Fry until both sides are slightly brown, Drag into the plate
6. Leave the bottom oil in the pot, add onion, ginger and garlic (I use Laba garlic, vinegar, it is better to remove the fishy smell), a little dark soy sauce, sugar, cooking wine, thirteen spices, oyster sauce, vinegar, pepper peel, appropriate amount of white water, boil and taste
7.Put in the fish and stew over high heat
8.Stew until the juice is dry and the soup is thick
9.Drag into disk p>
10.OK
Tips
The fish can even be marinated one day in advance to remove the moisture.The less moisture there is, the less sticky it will be p>
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
