Braised tiger spot

Braised tiger spot

Introduction:

"I don't use soy sauce and soy sauce in my family. Because I think it smells bad and the cooked food doesn't taste very good, I only use soy sauce at home. It's the first time to use soy sauce for cooking. Unexpectedly, this kind of soy sauce is different from the soy sauce on the market. Besides, the taste is not bad, and the color is oily, and the salinity is not too salty. Moreover, this kind of soy sauce can also be used as accompaniment and salad. Today, it is used to make a stewed tiger spot. A good soy sauce can not only show the fresh taste when it is cold mixed, but also show the mellow taste when it is cooked in braise or stew. The next time we prepare to use this soy sauce for stir frying and noodle dressing, good soy sauce can best reflect the delicious taste of food when cooking. If you dip this sauce in boiled chicken or chopped chicken, you can try it. "

Production steps:

Materials required:

Tiger spot: 1

Jingxuan soy sauce: 2 tbsp

Ketchup: 2 tbsp

Ginger: 5 slices

Scallion: 1

Brown sugar: 1 tbsp

Water: small half bowl

Cooking sake: 2 tbsp

Salt: a little

matters needing attention:

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: Maotai flavor