Fish tail recipes

Fish is a food ingredient we are familiar with. It is rich in folic acid, vitamins, etc., and has the effects of reducing swelling, clearing away heat and detoxifying, and stopping phlegm. It is effective for body edema, abdominal distension, oliguria and jaundice. Fish is also rich in magnesium, which has a good protective effect on the cardiovascular system and helps prevent cardiovascular diseases such as hypertension and myocardial infarction. So, what are the methods of cooking fish tail?

Wonderful fish tail

"Qixiang Fish Tail" refers to a fish tail that is first sliced ​​into two halves, the middle bone removed, cut into strips and connected to the tail, marinated, patted dry with flour, fried until cooked, and sprinkled with strange fragrant powder to make a delicious dish.

Ingredients: 1 fish tail (about 650g), 25g dry starch, 25g flour, 15g cumin powder, 10g sesame powder, 5g red pepper powder, 5g toon powder, 3g refined salt, 3g MSG powder, 50g scallion and ginger water

g, beer 25g, salad oil 1000g (about 50g consumed).

Preparation method:

1. Scrape off the scales and remaining viscera from the fish tail, wash it, slice it in half along the bone with a flat knife, slice the bone with the same knife, cut it into 1 cm wide strips connected to the tail, place it on a plate, pour on the seasoning water prepared with scallion, ginger water, beer and an appropriate amount of refined salt, turn both sides over (to make the seasoning evenly absorbed), and let it marinate for 10 minutes.

2. Put cumin powder, sesame powder, chili powder, toon powder and appropriate amount of salt and MSG in a small bowl and mix well to make a wonderful fragrant powder.

3. Pour salad oil into a clean pot and heat it. When the oil is 60% hot, take dry starch and flour, mix them together, and evenly stick them on the fish tail (including the cut), and fry them in the oil pan. When they are cooked through and turn dark yellow, remove them from the oil, drain the oil, place them on a large round plate, sprinkle with exotic fragrance powder, and garnish with flower ingredients.

Vinegar stew

Ingredients: 1 fish tail (about 600g), 100g lettuce leaves, some dry starch, 2 dried red peppers, 50g Shanxi aged vinegar, some dark soy sauce, 25g sugar, 15g scallion segments, 10g ginger slices, 3 garlic cloves, 2 aniseeds, 3g salt, 4g MSG, 10g sesame oil, 500g salad oil (about 75g consumed), and a carrot carved goldfish.

Preparation method:

1. Clean the fish tail, remove the bones as above, cut it into connected strips along the length, mix it with appropriate amount of salt and dark soy sauce for 10 minutes; wash the dried chili, cut it into sections, and slice the garlic.

2. Pour salad oil into a clean pot and heat it. When the oil is 70% hot, pat the fish tail strips with dry starch, shake off the loose powder particles, fry them in the oil pan until they are set, and pour them into a colander to drain the oil.

3. Heat the oil pan, add the spices and fry until fragrant, then add the chili segments, onion segments, ginger slices, garlic slices, mix in the fresh soup, adjust the amount of salt, dark soy sauce, sugar, MSG, and add the fish tail.

4. Cook for 10 minutes after the water boils, add in aged vinegar, cover and simmer for 15 minutes to absorb the flavor, turn to high heat to reduce the sauce, drizzle in sesame oil, put on a plate covered with lettuce leaves, garnish with goldfish and coriander.

Features of the finished product: glossy red color, spicy and slightly sour taste, tender and mellow meat, appetizing and refreshing.