Delicious Frogfish Tail: Mastering the Key Steps for Tender and Flavorful Fish
Introduce the preparation of Frogfish Tail, starting with my grandfather, who is 93 years old. In his generation, it was not easy to have enough food, let alone a good meal. Later, with improved living conditions, he almost ate Frogfish Tail every day. I don't know why he was so fond of this fish tail, but his Frogfish Tail recipe is simple and delicious. Let me introduce his recipe to you:
I. Ingredients:
1, One Frogfish Tail, selecting Frogfish Tail requires a lot of attention. You need to choose a fat, short fish with complete fish tail fins, absolutely not cut in half or cut off a part. In short, you must keep it intact;
2, Ginger slices, ginger shreds, onion shreds, salt, soy sauce, peanut oil;
II. Frogfish Tail Immersion:
1, Choose a larger, deeper pot that can fit the whole fish tail, first put ginger slices on the bottom of the pot, then put the fish tail in and pour in water, the water level must cover the fish tail;
2, Add salt, add several tablespoons of salt, if you don't add enough salt, the fish tail will disperse;
3, Cold water start to cook slowly, absolutely not cook at high temperature, this is the key, maintain the water temperature and slowly increase it, when it is slightly opened, turn off the fire;
4, Use a fork to poke it, when you can poke through the whole fish tail, it means it's just right, take it out of the pot and put it on a plate, don't let it be too soaked or overcooked;
III. Sauce Application:
1, Heat up the oil and sauté ginger shreds;
2, Add onion, salt, sugar, and soy sauce to season;
3, Pour the prepared sauce on the fish tail;
IV. Tasting: Tender and delicious meat, fragrant and smooth fish fin, very delicious.
Okay, the Frogfish Tail is finished eating, now let's review the key steps: First, choose a larger, deeper pot to ensure the water temperature is more balanced, so that the fish tail immerses well; Second, you must choose a good quality fish species, to avoid some fish species with mud flavor, which affects the taste! Third, you must control the water temperature and time for soaking the fish tail, this is the key; Fourth, the sauce, can be adjusted according to your own taste. It's a good idea to steam fish, you can try this water immersion method to make fish tail. Thank you for watching! If you like it, please give a thumbs up and follow 'Yiyi Delicious' if you have time.
