Recreation of old Shanghai classic dishes | Braised water

Overview

Paddling, also called slinging, is a common name for a fish's tail, which refers to the section of the fish's tail connected to its tail fin. Because the fish tail is constantly moving, it is called live meat. The meat is particularly smooth and tender and tastes delicious. Braised pork belly is a classic dish in Shanghai. It uses herring as raw material and has the characteristic rich red sauce of local cuisine. Today I’m going to share the salt-reduced version of braised water with the same bright red color and thick soup. It’s suitable for babies who are pursuing a low-sugar, low-salt and low-oil diet.

Tags

• hot dishes
• home cooking
• ginger
• herring tail
• june fresh 12g honey braised soy sauce
• june fresh 8g light salt special original soy sauce
• rice oil
• weidamei huadiao cooking wine
• green onions
• water

Ingredients

Steps

1. 1 Prepare the ingredients: Wash the herring tail, cut the fish along the bones first, cut all the fish meat without cutting the skin, then turn the fish tail over, make a cut on each side, spread it out to form a fan shape, slice the ginger, and cut the green onion into sections.

   

2. 2 Pour 30ml rice oil into the pot.

   

3. 3 Add ginger slices and fry the fish tail.

   

4. 4 Fry both sides until they are set.

   

5. 5 Pour in 1 spoonful of Huadiao cooking wine.

   

6. 6 Pour in 1 tablespoon of 8 grams of lightly salted soy sauce.

   

7. 7 Pour in 1 tablespoon honey braised soy sauce.

   

8. 8 Pour 300 ml of water, cover the pot, bring to a boil over high heat and simmer for 10 minutes.

   

9. 9 When the fish bones are exposed and the juice is almost gone, turn off the heat.

   

10. 10 Transfer to a plate.

    

11. 11 Sprinkle with green onions.

    

12. 12 The lightly salted version of braised water is also a healthy meal.