Braised skinned beef with gluten

Braised skinned beef with gluten

Introduction:

"Skinned cattle, the seller had already helped to remove the skin of the fish when they bought it. Skinned cattle, scientific name: Horse puffer, also have skinned fish and sea chicken fish, etc. It is a kind of sea fish, because of its thick skin, must be peeled before cooking, so named. The production of skinned cattle is mostly in the southeast coast of China, and the main production is chilled cattle. Besides frying and sealing, cooking soup is also very good. This time, it's a great time to add flavor gluten. "

Production steps:

Step 1: Ingredients: 400 grams of skinned cattle, 4 glutens, ginger, onion, oil, salt, soy sauce.

Step 2: put some salt in hot oil pan and saute ginger and scallions.

Step 3: decoct the skinned cattle until the two sides are slightly yellow.

Step 4: add appropriate amount of water to cook.

Step 5: add the cut gluten and a little sugar.

Step 6: boil until quick, add the juice into the scallion section, and add a proper amount of soy sauce.

Materials required:

Skinned cattle: 400g

Gluten: 4

Ginger and scallion: right amount

Oil salt: right amount

Soy sauce: moderate

Sugar: right amount

Note: don't put so much salt. Put some soy sauce before cooking to make the fish taste fresh.

Production difficulty: ordinary

Technology: stewing

Production time: 10 minutes

Taste: salty and fresh