Braised sea bass with beer

Braised sea bass with beer

Introduction:

"The perch I eat is usually steamed or stewed in restaurants. Once, a colleague treated at home. The bass he made in beer is delicious. I've learned to do it many times at home, and at last I'm almost done! "

Production steps:

Step 1: I bought big sea bass, which can't be eaten at one time. After I packed it up, I chopped it into pieces and put it into the refrigerator in bags. When I ate it, I took a bag to thaw it. After thawing, apply a small amount of salt to each fish and leave for 10 minutes

Step 2: slice the ginger, split the garlic in half, cut off the pepper and the green onion, put them into a bowl, pour in some white vinegar, cooking wine, soy sauce and salt

Step 3: heat the pan and smoke, pour in proper amount of oil, add a little salt, dry the fish with paper towel in the kitchen, then fry in the pan in turn, don't move the fish, 2-3 minutes later, shake the pan by hand, when the fish can move, turn over the fish, and then continue to fry the fish to shake

Step 4: pour in the seasoning, cover, shake the pan by hand, then open the lid

Step 5: pour in the beer to cover the fish. Cover, open the fire, burn for 5-6 minutes, and then turn down the fire for about 10 minutes. During this period, shake the pot by hand to avoid fish sticking to the pot

Step 6: take the juice out of the pot

Materials required:

Sea Bass: 250g

Beer: moderate

Ginger: right amount

Scallion: right amount

Garlic: right amount

Pepper: right amount

White vinegar: right amount

Cooking wine: moderate

Soy sauce: moderate

Salt: right amount

Note: 1, fry fish, the pot must be hot through and then put oil. 2, put a little salt before putting fish. 3, before the fish into the pot, there should be no water on the surface, use a paper towel to dry the water on the surface of the fish, and then put it into the pot. 3, after putting the fish, do not move the fish immediately. To achieve the above points, the fish will not wrap anything and will not stick to the pot.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: slightly spicy