Stir in soy sauce(hong shao hua shui )

Method of rowing in brown sauce:

Raw materials used for cooking in brown sauce:

There are 500g grass carp tail, 5g shredded garlic, 5g sugar and 5g starch, 50g soy sauce, 4G ginger, 2G sesame oil, 2G pepper and 2G wine, 3G refined salt and 80g oil.

The production steps of braised paddle are as follows:

1. Wash the grass fish tail, cut it into 4 sections, marinate it with soy sauce and sugar for 3 minutes; heat the oil in the pan, add the scallion, ginger and salted fish, turn the fish over quickly, cook it with wine and sugar until it is cooked, and then add water with starch.

2. Pour thicken around the pot, and then pour some sesame oil to start the pot. Sprinkle shredded garlic on the top after serving.

Characteristics of braising in brown sauce:

It is made of black carp tail (i.e. paddle) and braised in brown sauce. The craft of this dish is very particular. It has to be overturned several times and the fish tail is constant, which is very difficult.

Stir in soy sauce

Braised pork with soy sauce is a famous traditional dish in Changzhou. Rowing, also known as throwing water, is a common name for fish's tail, which refers to a section of fish's tail with caudal fin. Because of the regular exercise, the meat in this position is very tender and smooth. Taking green garlic as the main material, the cooking skill of braising in soy sauce is mainly braising in soy sauce, and the taste belongs to salty taste. It is made of black carp tail (i.e. paddle) and braised in brown sauce. The craft of this dish is very particular. It has to be overturned several times and the fish tail is constant, which is very difficult. The dishes are bright red in color, thick in marinade, fat, waxy and oily, and the meat is smooth and tender.

essential information

Category: Anhui cuisine winter health recipes malnutrition recipes youth recipes

Technology: Braised in brown sauce

Taste: salty and delicious

Food: Chinese dinner

Taste: the dish is bright red in color, thick in marinade, fat, waxy and oily, and the meat is smooth, fresh and tender.

Ingredient: 800g black carp

Accessories: 25g winter bamboo shoots, 15g mushrooms (fresh), 15g fat meat

Seasoning: onion 15g, ginger 5g, rice wine 15g, soy sauce 20g, sugar 10g, monosodium glutamate 3G, starch (broad bean) 3G, lard (refining) 40g, sesame oil 5g

Characteristics of dishes

It's easy to cook

nutritive value

Rich in nutrition

practice

1. Kill the black carp, cut the fish's tail in the water slightly, cut it from the tail meat, close to the spine and cut it to the tail end, cut it into two pieces (double tail shape), cut each piece of tail meat straight 3 times, and form four long strips connected with the tail end, and coat with soy sauce. 2. Peel, wash and slice the bamboo shoots.

3. Remove the stalks of Lentinus edodes, wash them, and batch the large ones into pieces.

4. Cut nails with ginger and dice fat meat.

5. Heat the frying pan over medium heat, slide the pan and add lard. When it's 70% hot, put the fish tail skin down and fry it in the pan. Use a colander to pick it up.

6. Stir in scallion, ginger and fat oil in the original pot, add bamboo shoots and mushrooms, add fish tail (skin down), add sugar, yellow rice wine, soy sauce and water, cook for about 5 minutes, collect the thick soup.

7. Add monosodium glutamate, thicken with wet starch, pour cooked lard along the edge of the pan, turn the frying pan, turn over the fish tail, pour sesame oil, add scallion, and leave the pan.

Other methods

[main ingredient] a fish tail

[ingredients] scallion section, ginger slice, garlic slice, dried pepper, Chinese prickly ash, chopped pepper sauce (optional)

[seasoning] salt, cooking wine, raw soy sauce, old soy sauce, rock sugar and lake powder

practice

1. A fish tail. (Shanghai people say black carp. We don't sell it here. I buy silver carp tail.)

2. Along the left side of the fish's central spine, do not cut, deep into 2 / 3 of the depth of the fish.

3. Also, along the right side of the fish's central spine, do not cut.

4. First deal with the left half of the fish, cut from the middle half of the side of the fish, slice horizontally, as large as possible, but do not cut. Also deal with the right half of the fish, as shown in the picture.

5. Next, the processing of the spine part of the fish, close to the spine, to the tail direction of the horizontal slice of fish.

6. Then turn the part under the piece to the outermost side to make the whole fish tail "fan". Is it like a skirt? mermaid? Ha ha~~

7. Put the processed fish tail on the plate and spread a little salt, especially the skin part, so that the skin will not break when frying for a while.

8. Get the ingredients ready.

9. When the oil in the pot is 40% hot, pour in the onion, ginger, garlic and dried red pepper.

10. A spoonful of Chinese prickly ash.

11. Turn down the heat and stir up the fragrance slowly.

12. When the oil temperature is 70% or 80% hot, put in fish tail, fry slightly, don't turn over.

13. Cook the cooking wine while it's hot.

14. A spoonful of chopped pepper sauce. (optional)

15. Pour in boiling water to cover the fish.

16. A spoonful of soy sauce,

17. Two spoonfuls of soy sauce.

18. 7, 8 rock sugar.

19. Bring to a boil over a high heat, turn to a low heat, cover and simmer for 5 or 6 minutes (if you don't add much water, you can use a spatula to scoop the soup and pour it on the fish. Don't turn the fish over. It's easy to break).

20. Thicken the soup, add a little starch and thicken it.

21. Put in the scallion section, put it on the plate and take it out of the pot.

Tips:

1. The cooking skill of braising in soy sauce is mainly braising in soy sauce, and the taste belongs to salty taste.

2. Fish must be fresh, preferably live. If you use dead fish, it will not only taste bad, but also break easily.

3. The authentic method has to be overturned several times, but the fish's tail keeps on turning. I'm not good at cooking, so I didn't dare to turn the fish over.

4. Differences between black carp and grass carp: the back and fins of black carp are obviously bluish black, while grass carp is brownish yellow. In addition, the mouth is also different, black carp mouth hair tip, grass carp is more round. In terms of taste, the meat of black carp is more tender and plump, especially the tail. It is fat but not greasy, and the meat is very fragrant!

5. Herring tail has oil and meat, fat and thin, and the price of herring is twice that of grass carp.

6. The heat should be appropriate. The soup should be stewed with medium and small heat, and the soup should be concentrated and tasted. If the heat is too strong, the soup is dry but not tasted. If the heat is too small, it is not easy to collect the soup after a long time, which affects the taste.

7. Fish tail should be opened according to the size of the fish, but each valve should not be less than 4, in order to facilitate consistent maturity.

Production tips

1. The fish tail should not be less than 10 cm. The fish tail should not be cut off to keep the integrity and beauty of the dish.

2. The fish tail should be opened according to the size of the fish, but each valve should not be less than 4, in order to be consistent with maturity.

3. Add the soup properly, more is not easy to harvest, less is not easy to burn through the main ingredients.

4. The fire should be proper. Use medium and small fire to stew, and make the soup thick and tasty. If the fire is too strong, the soup is dry but not tasty. If the fire is too small, it is not easy to make the soup thick and tasty after a long time, which affects the taste.

Health tips

Herring's tail has oil, meat, fat and lean, which is the most suitable for winter consumption.

History and culture

"Stroke", also known as "throw water", is a common name for fish tail, which refers to the tail of a fish with a tail fin. Carp tail has been regarded as a treasure in ancient times. Li He's poem "Da Di Qu" reads: "Lang eats carp tail, concubine eats orangutan lip." Stewed in brown sauce, the tail of black carp is used as the raw material.

Nutrition analysis

Black carp: black carp is not only rich in protein and fat, but also rich in selenium, iodine and other trace elements, so it has anti-aging and anti-cancer effects. Fish is rich in nucleic acid, which is necessary for human cells. Nucleic acid food can delay aging and assist in the treatment of diseases.

Winter bamboo shoot: winter bamboo shoot is a kind of delicious food with nutritional value and medical function. It is tender, delicious, crisp and refreshing. It contains protein, a variety of amino acids, vitamins, calcium, phosphorus, iron and other trace elements as well as rich cellulose. It can promote intestinal peristalsis, help digestion, and prevent constipation and colon cancer. Winter bamboo shoot is a kind of food with high protein and low starch. It contains polysaccharides and has certain anticancer effect. Winter bamboo shoots contain more calcium oxalate, which is not suitable for people suffering from urethral calculi and nephritis.

Mushroom (fresh): Mushroom with high protein, low fat, polysaccharide, a variety of amino acids and vitamins of fungus food. Lentinan can improve the phagocytic function of mouse peritoneal macrophages, also can promote the production of T lymphocytes, and improve the killing activity of T lymphocytes; the water extract of lentinan has a scavenging effect on hydrogen peroxide, and has a certain elimination effect on hydrogen peroxide in the body; lentinan cap contains double stranded RNA, which will produce anti-cancer effect after entering the human body Lentinus edodes contains purine, choline, tyrosine, oxidase and some nucleic acid substances, which can reduce blood pressure, cholesterol and blood lipid, and prevent arteriosclerosis, cirrhosis and other diseases. Lentinus edodes can also be used in the treatment of diabetes, tuberculosis, infectious hepatitis, neuritis, dyspepsia, constipation, etc.

Fat meat: fat meat contains a variety of fatty acids, can provide very high calories, and contains protein, B vitamins, vitamin E, vitamin A, calcium, iron, phosphorus, selenium and other nutrients.

Suitable for people

Black carp is suitable for people:

Suitable for all kinds of edema, hepatitis, nephritis, beriberi and weak feet

Chinese PinYin : Hong Shao Hua Shui