Red-stewed Tiger Spot [Trial Report on Selected Soy Sauce]

Published Dec 13, 2021 at 11:27am ET

Thanks to the trial of Douguo Net, I hardly need soy sauce and pumping at home; because I feel bad and the cooked food tastes bad, I only use raw pumping at home. For the first time, soy sauce was used to cook. Unexpectedly, this soy sauce is different from the soy sauce on the market. It has no unpleasant taste, greasy luster, and not too salty. It can also be used as an accompaniment and salad. Today, it is used to make a red stewed tiger spot. Good soy sauce can not only show the delicious taste in cold dressing, but also show the mellow flavor in red roast, stew and other cooking. Next time we are going to use this soy sauce as stir-fried and mixed noodles. Good soy sauce can best reflect the delicious taste of food when cooking food. If you dip this soy sauce in boiled chicken or white chopped chicken, you can try it.

Food Material List

1 Tiger spot 1 article
2 Selected Soy Sauce 2 tablespoons

Operational steps

1 After the tiger spots are washed, the meat is salted for 15 minutes, ginger is shredded, green onion is cut, tomato sauce and sauce are mixed evenly.
2 Heat the pan with proper amount of oil, then turn to medium heat and put the fish in.
3 Fry until golden on both sides and serve on a plate.
4 Use a little oil to simmer ginger and scallions in the pan.
5 After simmering ginger and scallion, put in a small bowl of water, add tomato sauce, cook sake and boil.
6 After the sauce is boiled, add the selected soy sauce and brown sugar and continue to boil.
7 After boiling the sauce, put the fried fish in and turn to the heat to boil. While stewing and picking up the juice, both sides of the fish should be stewed; when turning the other side slowly, the fish will look good.
8 8. Fish can be put on a plate with a little sauce left.
9 Finished products.
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