[Zhejiang cuisine] fish head is also delicious - braised Chin
[Zhejiang cuisine] fish head is also delicious - braised Chin
Introduction:
"[braised chin] is also well-known in Zhejiang cuisine. The so-called" Chin "refers to the head of grass carp, and a dish corresponding to it is called [braised paddle]," paddle "refers to the tail of fish."
Production steps:
Materials required:
Grass carp head: 2
Red pepper: right amount
Garlic: right amount
Scallion: right amount
Shredded ginger: right amount
Shaojiu: 2 tbsp
Soy sauce: 3 tablespoons
Sugar: 2 tablespoons
Weilin: 4 tablespoons
Clear water: half a cup
matters needing attention:
Production difficulty: ordinary
Process: firing
Production time: 20 minutes
Taste: salty and sweet
[Zhejiang cuisine] fish head is also delicious - braised Chin
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