[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