How to cook beer fish

Most diseases are closely related to our diet, so for the sake of health, we must pay attention to this aspect of diet. For the sake of your health, stop eating out so often. Let’s start learning how to cook. Cooking is not that difficult. Let me first introduce you to braised beer fish in sauce.

1. Clean the crucian carp, make a few cuts on both sides of the fish, hang it up to drain moisture, and set aside.

2.1 Heat another pan with oil and add the fried crucian carp.

3.2 Put the iron pan on the stove, heat the pan first, then pour in an appropriate amount of peanut oil. When the oil is hot, put a crucian carp in, fry both sides until golden brown, take out and put on a plate, then put the other one in and fry and put on a plate for later use.

4.1 Pour in the straw mushroom dark soy sauce to color it. After it is slightly colored, add oyster sauce and steamed fish soy sauce to season.

5.2 Add the chopped onion, ginger, garlic, and cooking wine, and cook over high heat to remove the fishy smell.

6. Pour in half a bottle of beer (I used Taishan beer), making sure it covers the surface of the fish.

7. After boiling over high heat, add two spoons of soybean paste, turn to medium-low heat, cover, and simmer for about 20 minutes.

8. When the soup becomes thick, add appropriate amount of brown sugar and salt and cook over high heat for five minutes. After the soup is absorbed and flavored, sprinkle with MSG and serve.

I have introduced the braised beer fish in sauce. I wonder if you have understood it? To put it another way, if you read it carefully a few times, you will definitely be able to fully grasp it. Once you have mastered it, all you need to do is put it into action, because delicious food is made through practice.