Braised winter vegetables with soy bean sprouts

Overview

How to cook Braised winter vegetables with soy bean sprouts at home

This is a big squid spot. If you buy a small piece, the boss will make it smaller.
Excipients. Cut the celery into sections, shred the ginger, shred the peppers, leave some of the winter vegetables and mince the rest, and cut into two pieces the white meat.
Seasoning. Mince the garlic and sauté until golden.
Add a little salt, a little chicken powder, minced winter vegetables to the washed squid, sprinkle a few grains on it, mix well and marinate for 20 minutes.
When the fish has been marinated for 14 minutes, add water, white meat, and winter vegetables to a casserole and bring to a boil, then simmer over low heat for 3 to 4 minutes. The amount of water is about three-quarters of a bowl of water.
Boil the white meat and winter vegetables for 3 to 4 minutes, then turn off the heat and add shredded ginger, shredded pepper, and celery segments.
Arrange the fish one after another.
Drizzle with garlic oil.
Bring the water to a boil, then cover and simmer over medium heat for 5 minutes.
I added a bowl of too much water and turned on high heat for 1 minute to reduce the juice. If the saltiness is not enough, you can sprinkle more salt.
When the soup is almost reduced, add celery segments, shredded chili peppers, and drizzle with a little garlic oil.
The food is served.
A close-up photo shows that the skin of the large grouper is thick enough.
The meat is garlic-like in texture.