In the ELF’s hometown, there has been a saying: long beauty eats fish tail, long intelligence eats fish head; In fact, it’s really just a catchphrase. Whether it’s a fish head or a fish tail, just like it, right. Fish can swim in the water mainly by the swing of the tail, so the meat of the tail is the most smooth and tender, but it is more bony and thorny. This is mostly the reason why many people don’t like to eat the tail. But for fish loving elves, no matter where they are, they love as long as they are fish, ha ha…

Ingredients

800g bighead carp tail
40g oil bean skin
30g soybean paste
2 millet peppers
8g ginger
15g garlic
2 shallots
30ml cooking wine
20ml soy sauce
10ml balsamic vinegar
3 G refined salt
1g thirteen incense
30ml edible oil

Directions

Step 1
A fresh bighead carp tail, descaling and washing.

Step 2
Beat a flower knife on both sides, wipe both sides with cooking wine, sprinkle shredded ginger and marinate for 30 minutes.

Step 3
Soak the oil bean skin in cold water.

Step 4
All kinds of ingredients, change the knife for standby.

Step 5
Fill the pot with edible oil, add a little salt and cook until 70% hot.

Step 6
Marinated fish tails.

Step 7
Fry over medium low heat until both sides are brown.

Step 8
Pour cooking wine along the edge of the pot to remove the fishiness.

Step 9
Stir fry with ginger, garlic, millet and pepper.

Step 10
Add soy sauce and stir fry slightly.

Step 11
Add an appropriate amount of hot water.

Step 12
Boil over high heat and add soy sauce.

Step 13
Turn to medium low heat and simmer for 20 minutes.

Step 14
Add the oil bean skin washed by foaming hair.

Step 15
Simmer for another 10 minutes and add salt.

Step 16
Add thirteen spices.

Step 17
Pour in balsamic vinegar to freshen up.

Step 18
Sprinkle the scallions in 2 minutes and serve.