Stewed fish tail with beer(jia chang dun cai xi lie pi jiu kua dun pang tou yu wei )

Stewed fish tail with beer

Introduction:

"Family dishes should not only be delicious, but also be simple and nutritious. In the past, I was tired of eating stewed fish with soy sauce, but now I eat a lot of stewed fish. My cross stewed fish has always been a favorite dish for family and friends. It's not only simple to make, but also delicious. It's also a healthy version with low oil. It's good to match with a plate of home style cake or wine. We all like it very much, and I believe you will I like it

Production steps:

Step 1: stew the tail of the fat headed fish --- remove the viscera of the tail of the fat headed fish.

Step 2: cut the fish into three pieces, chop them into sections, and then wash them with water.

Step 3: heat the oil in a frying pan and fry the ginger and garlic until fragrant.

Step 4: put in the fish.

Step 5: put vinegar in the pan and simmer.

Step 6: add rice wine, soy sauce, soy sauce and sugar.

Step 7: pour in the beer.

Step 8: add a little water and bring to a boil. Turn to medium heat and simmer.

Step 9: add salt and chicken essence when the soup is collected to a small amount, and then turn it over.

Materials required:

Fat head fish tail: 750 grams

Salt: right amount

Yellow rice wine: right amount

Vinegar: a spoonful

Raw soy sauce: 1.5 spoonful

Old style: half a spoonful

Sugar: a spoonful

Beer: one

Note: 1. Be sure to cook vinegar first, so that the thorn can leave the bone. 2. Don't add salt first. The meat is very old.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Jia Chang Dun Cai Xi Lie Pi Jiu Kua Dun Pang Tou Yu Wei