Cooking with vinegar and water(xia fan cai xun cu shao hua shui )

Cooking with vinegar and water

Introduction:

"When you go to the supermarket, you occasionally see the cut meat of sea bass. So the salesmen split it up and asked about it. Although this sea bass is not very delicious, it has few fresh bones. I'm afraid of fish bones. Ha ha! I think it's very fresh, so I chose a fish tail. The tail of sea bass is very tender and contains a lot of collagen, which is easy to handle. Today, we use it to make a dish with strong taste, which is called "smoked vinegar and boiled water". Professional chefs call the tail of the fish paddle. Let's call it paddle, too

Production steps:

Step 1: 450g sea bass tail, 30g scallion, 20g ginger, 20g garlic, 2 star anise, 20 pepper, 2G salt, 1g pepper, 35g sugar, 25g smoked vinegar, 15g yellow rice wine, 10g soy sauce, 25g peanut oil.

Step 2: break the fish's tail with a knife.

Step 3: make a bowl of juice first.

Step 4: mix the pepper in a bowl.

Step 5: salt

Step 6: Sugar

Step 7: yellow rice wine

Step 8: soy sauce

Step 9: mix with smoked vinegar, add a little water and set aside.

Step 10: pat the fish tail inside and outside with dry flour.

Step 11: add oil into the frying spoon, heat the oil and put it into the fish.

Step 12: fry the fish until golden on both sides.

Step 13: add star anise, Chinese prickly ash, green onion and ginger.

Step 14: pour in the prepared bowl juice.

Step 15: add a little water to boil.

Step 16: simmer for 15 minutes, then collect the juice over high heat, and thicken the juice.

Step 17: you can take out the pot and decorate it on the table.

Materials required:

Sea bass tail: 450g

Scallion section: 30g

Ginger slices: 20g

Garlic: 20g

Peanut oil: 25g

Star anise: 2 pieces

Zanthoxylum bungeanum: 20

Pepper: 1g

Salt: 2G

Sugar: 35g

Smoked vinegar: 25g

Yellow rice wine: 15g

Soy sauce: 10g

Note: vinegar characteristics: deep red color, strong vinegar flavor, sweet and sour slightly salty, tender taste, delicious taste. Warm tips: 1. Because the fish tail has been broken with a knife, it is unnecessary to use the knife when firing. 2. To make this dish, you need more sugar and vinegar to have a strong taste. It's more suitable to use deep color smoked vinegar. 3. When cooking, you can put less oil in the non stick pan. After frying, you can take out the fish in one pot. You don't need to take out the fish in another pan. 4. When firing, the fire should be big at both ends and small in the middle, that is, the big fire should be boiled, and the small fire should be used to slow stew, and then the big fire should be used to collect the juice after stewing.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Xia Fan Cai Xun Cu Shao Hua Shui