Braised water skiing (fish tail) powder(hong shao hua shui yu wei fen pi )

Braised water skiing (fish tail) powder

Introduction:

Production steps:

Step 1: clean the scallion and cut into sections; clean and slice the ginger; after washing the fish tail, cut a few oblique knives on it to make it taste better; rinse the vermicelli for later use

Step 2: heat up the pan, pour in proper amount of oil and saute the ginger slices first to prevent sticking to the pan

Step 3: change the low heat and fry the fish

Step 4: fry the fish until golden brown, then pour in the right amount of soy sauce, soy sauce, yellow rice wine, onion, ginger, sugar, dry pepper and water. Cover and simmer for about 20 minutes

Step 5: wait for the fish to taste, then pour in the vermicelli and stew until the vermicelli is cooked and rotten

Step 6: get out of the pot, I've dried the soup today, otherwise I can leave more soup for bibimbap~

Materials required:

Grass carp tail: 1

Mung bean powder: right amount

Scallion: right amount

Ginger: right amount

Old style: moderate

Soy sauce: moderate

Sugar: right amount

Chicken essence: appropriate amount

Yellow rice wine: right amount

Dry pepper: a little

Note: before frying fish in the pan, students with conditions can use kitchen paper to absorb water to prevent oil explosion

Production difficulty: simple

Technology: stewing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Hong Shao Hua Shui Yu Wei Fen Pi