Braised Tiger Tabby

Name: Braised Tiger Tabby
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Tiger grouper; 2 tbsp Select Soy Sauce; 2 tbsp ketchup; 5 slices ginger; 1 piece shallot; 1 tbsp brown sugar; 1/2 bowl water; 2 tbsp Cooking sake; a little salt

by KL Le Yoyo

4.9 (1)

Favorite

3

Difficulty

Easy

Time

30m

Serving

2

Soy sauce and dark soy sauce are hardly used in my home; because I think it smells bad and the cooked food doesn't taste very good, so I only use light soy sauce at home.

It’s the first time to use soy sauce for cooking. What is unexpected is that this soy sauce is not the same as the soy sauce on the market; the taste is not unpleasant, the color is shiny, and the saltiness is not too salty, and this soy sauce can also be used as a side meal. And cold dressing.

Today, I used it to make a red braised tiger patch. A good soy sauce can not only show a delicious taste when it is cold; it can also show a special mellow taste in braised and braised cooking. Next time I plan to use this soy sauce for stir-frying and noodles. A good soy sauce can best reflect the delicious taste of food when cooking food. If you are cooking chicken or white chicken dipped in this soy sauce, it will definitely add points. You can try it. "

Ingredients

1 piece Tiger Grouper
2 tbsp Select Soy Sauce
2 tbsp Ketchup
5 slices Ginger

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1 piece Shallot

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1 tbsp Brown Sugar
1/2 bowl Water

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2 tbsp Cooking Sake
a little Salt

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Braised Tiger Tabby

1. After the tiger strips are washed, the meat is striped in two rows and marinated with a little salt for 15 minutes. The ginger is shredded, the shallots are cut into sections, and the tomato sauce and cooking wine are mixed evenly for later use.

2. Put an appropriate amount of oil in the pot and heat it up. After the oil is heated, turn to medium heat and add the fish.

3. Fry until golden brown on both sides, then transfer to a plate.

4. In the original pan, use a little oil to fragrant the ginger and green onions.

5. Stir the ginger and green onions into a small bowl of water, add tomato paste and cooking sake to a boil.

6. After the sauce is boiled, add the selected soy sauce and brown sugar and continue to boil.

7. Add the fried fish after the sauce is boiled.

8. Turn to medium heat and simmer, while simmering and collecting the juice, the fish should be simmered on both sides; turn the other side slowly so that the fish looks good.

9. Put the fish on the plate when there is a little sauce left.

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