The method of braised fish tail

Health benefits

Peanut oil: Brain boosting and intelligence enhancing, anti-cancer and cancer prevention

Sichuan peppercorns: maintaining skin and mucosal health

Soy sauce: nourishes blood, protects teeth, and protects bones

Ingredients and materials

One fish tail

Peanut oil in moderation

Moderate amount of ginger

Moderate amount of scallions

Moderate amount of Sichuan pepper

Moderate amount of pepper

Salt in moderation

Moderate amount of light soy sauce

Moderate amount of cooking wine

Appropriate amount of soy sauce

The method of braised fish tail

1. Wash the fish tail and cut it into pieces as shown in the picture, which will make it easier to taste and shorten the cooking time

2. Heat up the pot and pour in an appropriate amount of peanut oil

3. When the oil temperature reaches 80% hot, (which means you can see a little smoke on the top of the pot, but my pot has no oil fume, so it's not very noticeable) put in the fish tail and fry until both sides are golden brown

4. Add cooking wine, Sichuan peppercorns, Sichuan peppercorns, ginger, add hot water, pour in soy sauce, cover the pot, open the lid and cook on high heat for ten minutes, cover the pot and turn to low heat, cook for half an hour

5. Remove the lid and add soy sauce, salt, and dry the soup over high heat. Place the scallions on a plate and use

Tips

If you heat the iron pot and then add oil to fry the fish, it won't stick to the pot. Even if you're not using a non stick pot, it's okay. All dishes must be heated before you can proceed with the operation

this paper Chinese Recipe Network riginal, reprint and keep the link!Website：https://www.china-recipe.com/post/2959.html