Braised scallop in brown sauce-You Are Foodie

By Wordsworth
75

Braised scallop in brown sauce

A home-made dish. When I first ate it, I felt that the Stickles of Wang stickleback were few, the meat was tender, fresh and the cooking time was short.. So I fell in love with it. This is my second cooking. I hope you like it.

Main Ingredients

Dried chilli 3 pieces
Green garlic 1 piece
Garlic seeds 4 valves
ginger A small piece
Mackerel (2)

Auxiliary Ingredients

lard appropriate amount
salad oil appropriate amount
Yellow Wine appropriate amount
The soy sauce A moderate amount of
Sugar appropriate amount
salt A moderate amount of
Chicken essence appropriate amount

Step 1 . Main ingredients: Wang stickleback auxiliary ingredients: ginger, garlic seeds, green garlic.

Step 2 . Put a little lard and salad oil into the wok, and stir the cut ginger and garlic seeds until fragrant.

Step 3 . Add the fish, fry both sides of the fish slightly, and add a little rice wine.

Step 4 . Add a little water, then add seasoning: a little chicken essence, sugar, soy sauce, less sugar, dried pepper, simmer over low heat for 8 minutes.

Step 5 . When the soup is almost finished, put the green garlic in and change it to medium heat to receive the soup.

Step 6 . A delicious Wong pike dish came out

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