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
Chinese PinYin : Pi Jiu Shao Lu Yu
Braised sea bass with beer
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