Braised cuttlefish with soy sauce

Braised cuttlefish with soy sauce

Introduction:

"The meat of Aconitum is delicate, and the whole body of the fish has only one spine, which is suitable for the old and children."

Production steps:

Step 1: material list: good Aconitum, soy sauce, ginger

Step 2: peel and slice ginger. Pan oil, add ginger, small fire slowly burst out fragrance

Step 3: dry the cuttlefish with kitchen paper, put it into a pan and fry it until one side is brown, then turn it over and fry it on the other side.

Step 4: fry fish with a bowl, add a large spoon of soy sauce, appropriate amount of water, a little salt, a little sugar into soy sauce

Step 5: transfer the fried fish and ginger slices to the frying pan, pour in the soy sauce, and simmer for 10 minutes. During this period, turn the fish over once, so that both sides can absorb the juice. The turning action should be light, so as not to break the fish.

Step 6: scoop out the fish and then pour the juice on the fish.

Materials required:

Mugil: moderate

Ginger: right amount

Haitian soy sauce: right amount

Oil: right amount

Salt: right amount

Sugar: right amount

Note: frying fish in a pan can keep the fish intact.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: salty and fresh