Braised Tiger Spot
Overview
I almost don’t use soy sauce and dark soy sauce at home; because I think the smell is unpleasant and the cooked food doesn’t taste very good, so I only use light soy sauce at home. This is the first time I use soy sauce for cooking. To my surprise, this soy sauce is different from the soy sauce on the market. It has no unpleasant taste, is oily in color, and is not too salty. Moreover, this soy sauce can also be used as an accompaniment to meals and cold dishes. Today I will use it to make a braised tiger stripe. Good soy sauce can not only bring out the fresh and fragrant taste when cold, it can also bring out the mellow taste in braised, stewed and other cooking. I plan to use this soy sauce for stir-fry and noodles next time. Good soy sauce can best reflect the delicious taste of food when cooking it. If you dip boiled chicken or boiled chicken in this soy sauce, it will definitely get extra points. You can try it.
Tags
Ingredients
Steps
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Wash the tiger stripes, make two horizontal cuts on the meat, apply a little salt and marinate for 15 minutes. Shred the ginger, cut the green onions into sections, mix the tomato sauce and cooking wine evenly and set aside.
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Put an appropriate amount of oil in the pot and heat it. After the oil is heated, turn to medium heat and add the fish.
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Fry until golden brown on both sides, then transfer to a plate.
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In the original pot, use a little oil to sauté the shredded ginger and green onion until fragrant.
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Stir-fry the shredded ginger and scallions until fragrant, add half a bowl of water, add tomato paste and cooking sake and bring to a boil.
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After the sauce boils, add Jingxuan soy sauce and brown sugar and continue to boil.
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When the sauce boils, add the fried fish.
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Turn to medium heat and simmer, collecting the juice while simmering. Both sides of the fish must be simmered; turn the other side slowly so that the fish looks good.
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When there is a little sauce left, transfer the fish to a plate.
