Altai dogfish in Xinjiang is a kind of delicate meat, flavorful fish, common practices are steamed, braised, fried and so on. Here is an easy way to make braised Altai dogfish:

Materials:

1. 500 grams of Altai dogfish;

2. 1 slice of ginger;

3. 2 cloves of garlic;

4. 1 scallion;

5. 1 tablespoon of cooking wine;

6. 1 tablespoon of dark soy sauce;

7. 1 tablespoon of light soy sauce;

8. 1 tablespoon of light soy sauce;

9. 1 tablespoon of light soy sauce;

10. 1/2 tablespoon;

8. 1/2 tsp salt;

9. 1/2 tsp sugar;

10. 1/4 tsp chicken broth;

11. moderate amount of oil.

Steps:

1. Remove scales and guts from Altaic dogfish, wash and set aside;

2. Chop ginger, garlic and green onion into chopped scallion, minced garlic and shredded ginger and set aside;

3. Pour in moderate amount of oil in a pan, heat it up and put in the Altaic dogfish, and fry it on both sides until lightly browned;

4. Add in chopped scallion, minced garlic and shredded ginger, and sauté it with aroma;

5. p>5. Pour in the cooking wine, cook until the fish flavor spread out;

6. Add soy sauce, old soy sauce, salt, sugar, continue to cook for 2 minutes, so that the fish is fully flavored;

7. Add the right amount of water, high heat boil and then turn to low heat to cook for about 10 minutes, until the soup thick;

8. Finally add chicken essence, stir fry evenly can be.

Braised Altai dogfish is a tasty and nutritious dish that can be served with rice. According to personal taste, you can also add other appropriate seasonings, such as bean paste, pepper, etc., to make the flavor more rich.