Braised swordfish in brown sauce recipe-Chinese Food-best chinese food recipes-cooking food

Braised swordfish in brown sauce

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I see a lot of people have trouble stewing swordfish. It's either fried or boiled. My way is simple enough for children to do. Ha ha. And it can keep the original taste of the fish. It's very delicious.

Cooking ingredients

cuttlefish (hairtail):casual

onion, ginger, garlic, seasoning, dried shredded pepper:moderate amount

salt:moderate amount

thirteen fragrance:moderate amount

soy sauce:moderate amount

fuel consumption:moderate amount

cooking wine:moderate amount

white vinegar:moderate amount

Cooking Steps

Step1:Clean cuttlefis

Step2:Heat up the oil in the pot. Stir fry the onion, ginger, garlic, seasoning to make the fragrance

Step3:Add water to the pot. More water. Put in the cuttlefish

Step4:Add seasoning in the pot - salt, thirteen spices, soy sauce, oil consumption, cooking wine, white vinegar. The amount of seasoning depends on your personal preference. Soy sauce can be a little more. White vinegar is about 2 spoonfuls. Other dishes are just as much as ordinary stews. And then put some dried shredded peppers in i

Step5:Close the lid. Turn to medium heat and stew until the soup is dry

Step6:Finally, drain the soup over high heat. You can keep some soup. Don't be too dry. Put a little monosodium glutamate before leaving the pot.

Step7:Out of the pot.

Step8:Super tender fis

Cooking tips:Don't always turn it over. It won't paste the bottom. How much water do you add? It's just a little less than the water for stewing carp. This is optional. If you have more water, you can stew it for a while. The longer the stew, the better it will be. Be sure to leave some soup. There's nothing else. It's very simple. There are skills in making delicious dishes.