Fresh and spicy ray fish casserole with onions and garlic
By VicentaLakin
Recipe Recommendations
- rays 750ｇ
- onion half a
- garlic 2 head
- laojiang appropriate amount
- chives appropriate amount
- green pepper appropriate amount
- red pepper appropriate amount
- salt appropriate amount
- MSG appropriate amount
- white sugar appropriate amount
- pepper appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- cooking oil appropriate amount
Steps for Fresh and spicy ray fish casserole with onions and garlic
1
[Aquatic Game Ray]: Half of the head of the ray, with a net weight of about 5 kilograms, and an estimated size of about 80 centimeters.
2
Cut the ray into one-inch strips along the direction of the fin.
3
Then cut the ray into one-inch square pieces.
4
Peel and wash the garlic at both ends, cut the onions and wash them, wash the green and red peppers and chives, and place the ingredients of the processed flowers on the side dish for later use.
5
Wash the pan, add a lot of water, and bring to a boil over high heat.
6
After the water is boiled, add the processed ray meat to the pan.
7
After putting the ray meat into the pot, turn it with a fence, and burn it over high heat for a while to fully dissolve the peculiar smell. Then take it out of the pot and rinse it with clean water to fully remove the peculiar smell of urine.
8
Pour oil shallot, ginger slices, and onions on the pan, and stir-fry over low heat until fragrant.
9
Add garlic and green and red peppers and stir-fry to create a strong aroma of onions, ginger and garlic.
10
Add the processed ray meat pieces, spray in appropriate cooking wine and stir fry for a while.
11
Add soy sauce and white sugar, stir fry and color, then add appropriate amount of water.
12
Cover the lid and bring to a boil over high heat, turn to slow fire to simmer the ray meat until done. Note: Skate is rich in colloid and can easily burn the pan when cooking.
13
Pour in pepper powder, monosodium glutamate, and chopped green onion to season and collect the juice before taking out the pan. Note: The ray has glue sauce and does not need to be thickened.
14
[Wild Fish in the Water]--Finished Picture of "Fresh and Spicy Fish with Scallion and Garlic"
15
[Wild Fish in the Water]--Finished Picture of "Fresh and Spicy Fish with Scallion and Garlic"Fresh and spicy ray fish casserole with onions and garlic Make Tips
[Aquatic Game Rays] has extremely high nutritional value. Rays are cartilaginous fish, have no small thorns, are rich in meat, tender and tender, and contain very rich vitamin D. They are most suitable for the elderly, children and beauticians.
Notes:
1. Cooking requires sufficient water to remove odors.
2. The ray is rich in colloid, so when cooking, pay attention to the heat to avoid burning the pan.
3. Stir fry the onions, ginger and garlic over low heat to fully dissolve the essence of the ingredients. If the heat is too high, a burnt taste may appear.
Notes:
1. Cooking requires sufficient water to remove odors.
2. The ray is rich in colloid, so when cooking, pay attention to the heat to avoid burning the pan.
3. Stir fry the onions, ginger and garlic over low heat to fully dissolve the essence of the ingredients. If the heat is too high, a burnt taste may appear.