Black Beer Burning Haihong

Name: Black Beer Burning Haihong
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1.5kg Haihong; 3 pieces celery; 3 pieces carrot; 150ml dark beer; 100g Cooking whipped cream; Some Dry seasoning celery; Some parsley; Some onion; Some salt; Some pepper; Some Green onions; Some ginger

by Sleeping sheep

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

After eight years abroad, only eight years have not eaten fat crabs.
From September of the first year to February of the second year, it is the season for eating Haihong in Germany. So every time I do it several times to relieve the gluttony of eating fresh seafood.

Haihong is also very delicious.
There are many ways to do it. I have tried a lot myself. My favorite is the combination of dark beer and light cream.
When cooked in this way, not only does Haihong's lips and teeth leave fragrance, it is simply an enjoyment to dip the soup in bread, or sip fine noodles.
(Although still more greedy for crabs--)"

Black Beer Burning Haihong

1. Wash Haihong. If you touched it, you still keep your mouth open, it means you're dead, and you must throw it away.
Cut carrots and celery into pieces (the picture shows the carrots leftover at noon, so they are slices--), and cut the onion into rings.
Take a large pot, heat the oil, and sauté the onions, carrots and celery until fragrant.

2. Pour Haihong into the pot and stir fry.

3. When the shell is almost open, pour in 150ml of dark beer.
This is the dark beer I use. It definitely tastes different from the others.

4. Wait for the wine to evaporate slightly. Add water. Basically not all Haihong. Then pour in the dry seasoning.

5. Add the cream. More or less according to your taste. Not at all. The flavor is more natural and stronger. If you don't give it, it will be very light.

6. Finally, cover the lid and simmer for a few minutes until all the sea rainbow shells are opened. Throw away the ones that remain unopened. This is dead. Not to eat.
Finally, add salt and pepper, taste, and you can get out of the pot.

Tips:
1. The amount of cream can be more or less according to personal taste.

2. The choice of wine is very important. White wine is also used, and I personally prefer dark beer. And in the dark beer, this brand is the favorite.

3. If dry spices are not available, use a milder vegetable soup. Or give more fresh vegetables for a lighter taste.

4. It is strongly recommended to dip bread in soup or eat thin noodles. The taste of the soup is very delicious.

5. The ones that have been touched before cooking, and those that do not open after cooking are all dead and are definitely not allowed to be eaten.