Braised Fish Tail（红烧划水）

Step 1

Fish tail processing:

Wash the fish tail (black carp), make a cut in the middle of the fish tail, then make a horizontal cut at the tail. Carefully cut along the fish bone to both sides. Pay attention not to cut through the fish skin. Let it naturally spread out into a beautiful fan shape and set aside.

Step 2

Side dish processing:

Cut 10 grams of green onions into scallions and 10 grams of ginger into minced ginger.

Step 3

Fry ginger until fragrant:

Pour 15 milliliters of oil into the pan and heat until the oil is slightly smoking. Put in minced ginger and quickly stir-fry to make minced ginger emit a strong fragrance.

Step 4

Fry fish tail:

Put the processed fish tail into the pan and fry slowly over low heat. Gently shake the pan from time to time to prevent the fish tail from sticking to the pan. Fry until both sides are slightly golden.

Step 5

Season and simmer:

After the fish tail is fried, pour in 10 milliliters of dark soy sauce, 15 milliliters of cooking wine, and 300 milliliters of clear water. Add 5 grams of salt and 3 grams of sugar. Gently shake the pan to make the seasonings evenly distributed.

Then cover the pot and turn to medium heat and simmer for 10 minutes to make the fish tail fully absorb the taste of the soup and become flavorful and tender.

Step 6

Thicken and take out of the pan:

After 10 minutes, uncover the pot, add an Cornstarch slurry, as needed for thickening and stir evenly to make the soup thick.

Finally, sprinkle with scallions. The Braised Fish Tail with excellent color, aroma and taste can be taken out of the pan and served on a plate.