How to make braised rays manta rays .

Ingredients: Rays, green onions, ginger, garlic.

Marinate the ray cubes in cooking wine, oyster sauce, soy sauce, peppercorns, cinnamon and bay leaves for 20 minutes.

Fry the rays in a pan and change color on both sides.

Add soy sauce, sugar, ginger slices, green onions, garlic, and add water to soak over the fish.

After simmering over low heat, open the lid to reduce the juice, sprinkle with chicken essence, put on a plate and sprinkle chopped green onions.

Ingredient breakdown. Manta nuggets. Amount. Water.

Amount. Spring onion.

Amount. Potato. Amount. Garlic.

Amount. Curry paste.

Amount. Soy sauce.

Amount. Coconut milk water.

Amount. Curry powder.

Amount. Chili sauce.

Amount. Super spicy. Taste. Boil.

Craft. Twenty minutes.

Take. Ordinary.

Difficulty. Steps to prepare curry manta fish.

Steps to prepare curry manta ray: 1 1 hot pot put oil in garlic, green onions, potatoes and stir-fry until fragrant.

Steps to prepare curry manta ray: 2 2 Then add the fish pieces and stir well.

Steps to prepare curry manta fish: 3 3 Add water, curry paste, soy sauce, curry powder, chili sauce and mix well.

Steps to prepare curry manta ray: 4 4 Cover the pot and cook for 15 minutes.

Steps to prepare curry manta ray: 5 5 Finally, add coconut milk water to mix well.

Steps to prepare curry manta fish: 6 6 This can be boiled into a spicy curry manta fish.

Summary. Dear, the method of braised bonito braised is to put the sauce and salt for an hour, and then braised it, don't be in a hurry to turn it when braised it, because if you turn it too diligently, the fish skin is not braised well and is easy to rot, and the skin is easy to stick to the pan if it is rotten. After all the braised fish is done, it doesn't matter if you put some green onions one by one, and then add some water just a little stuffy and delicious, if you don't add water, the braised fish is easy to get on fire, and the water is just as delicious, as long as the fish skin is burned well, the meat quality is as delicious and it will be smoother.

If you like to eat a stronger flavor, add some soy sauce after adding water, so that the soup is very thick like juice, and you can stick some fish soup when eating the meat in the fish, and the taste is good, and it is not hot.

Dear, the bonito braised method braised first put the sauce and salt to marinate for an hour, and then braised it, don't be in a hurry to turn it when braised it, because if you turn it too diligently, the fish skin is not braised well and easy to shape and rot, and the skin is easy to stick to the pan if it is rotten. After all the braised fish is done, it doesn't matter if you put some green onions, add some water just a little stuffy and it's delicious, if you don't rent the fish with water and braised fish is easy to get on fire, and the water is just as delicious, as long as the fish skin is burned well, the meat quality is the same delicious and it will be smoother. If you like to eat a stronger flavor, add some soy sauce after adding water, so that the soup is very thick like juice, and you can stick some fish soup when eating the meat in the fish, and the taste is good, and it is not hot.

In addition, the ginger must be put in the steaming and stewing, the ginger must be cut very Pu, the steamed fish will be put in the sauce, green onion, oil, salt and then steamed, and the stew will be silver wax finger and wait for the water to boil and then put the fish and ginger can be put in the local wax first. You also have to buy the seasoning of the stewed fish, mainly the seasoning, because the fish itself is a very light food, if you want to make a thick soup, you must put the fish seasoning, and the supermarket is equipped with it.

I hope you find the above information helpful and wish you all the best, good health and all the best.

Authentic braised flounder preparation:Ingredients: **A flounder.

Excipients: appropriate amount of vegetable oil, appropriate amount of salt, 5 grams of dark soy sauce, 10 grams of umami juice, 10 grams of ginger, a green onion, 5 spicy skins, 1 gram of chicken essence.

Steps: 1. Prepare materials.

2. Wash the flounder and clean the internal organs, cut the back of the fish with a flower knife, then add salt, ginger slices and cooking wine to spread evenly and marinate for a while, and mince the green onions, ginger and garlic.

3. Heat the pan with cold oil, and heat the oil for 7 into flounder.

4. Fry until golden brown on both sides.

5. Leave the bottom oil at the bottom of the pot, add green onions, ginger, garlic and spicy skin and stir-fry to bring out the fragrance.

6. Add cooking wine and stir-fry to bring out the fragrance, add umami juice, dark soy sauce and salt and stir-fry evenly to bring out the flavor of the sauce.

7. Add water and bring to a boil.

8. Add ** flounder, bring to a boil over high heat, add a lid and turn to low heat and cook for about 20 minutes.

9. Add chicken essence, turn off the heat when the soup is thick and there is not much left.

10. Done.