Chinese Food
Akishi braised cuttlefish with home cooking sauce
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Autumn swordfish is very common on the table. But the smell is often intimidating. It's very easy to make autumn swordfish without the smell. Besides, akishi needs to add something today. The taste will be too fragrant.
Cooking ingredients
Cooking Steps
Step1:After cleaning, the head and tail are removed. The fish body is cut into two parts for standby.
Step2:In a crystal bowl, add 2 tablespoons of yeast, 1 tablespoon of miso and 6 tablespoons of water and mix well.
Step3:Take a deep frying pan. Stir fry the shredded ginger with sesame oil. Fry the cuttlefish in the next autumn until it's golden and crispy on both sides
Step4:Let's make 2 sauces and add a little sauce. Add 2 tablespoons of red wine, 1 teaspoon of sugar and a pot cover to stew the autumn cuttlefish. Before starting the pot, add the remaining red wine and smell it. Put on the coriander.
Cooking tips:There are skills in making delicious dishes.
