Chinese Food
Braised water
(195511 views)
A big grass carp. After buying it, it's divided into several parts and cooked separately. It's eaten from the beginning. It's fried, boiled, boiled and eaten many times. First, stewed a pot of thick and white fish head noodle soup with fish head. Then cut half of the fish body into pieces. Fry it in the oil pan. Make the popular Shanghai spiced smoked fish. Then half of the fish body slices are boiled into fish slices and blanched in water. A fresh and fresh scallion fish slice is achieved. Today, use the last section of fish tail to make a typical braised fish for this dish. This is a representative of fish in traditional Shanghai dishes Used to be the house food of our restaurant. It's thick oil and red sauce. It's salty, sweet, fresh and tender.
Cooking ingredients
Cooking Steps
Step1:Clean the tail of grass carp and wipe the surface water dr
Step2:Cut 45 along the tail
Step3:Heat up the oil pan. Put in the fish tail in a fan-shaped row. Fry until golden yellow. Carefully turn the other side over to golden yellow
Step4:Add scallion, ginger, seasoning and water to boil
Step5:Turn to medium heat for 510 minutes, until the fish is thick.
Cooking tips:There are skills in making delicious dishes.
