Braised Beer Fish with Soy Sauce

Name: Braised Beer Fish with Soy Sauce
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Crucian carp; 500ml beer; 2 tablespoons Soy sauce; 1 tablespoon Oyster sauce; Some Green onion ginger garlic; 1 tablespoon Steamed Fish Soy Sauce; 1 tsp Straw Mushroom Soy Sauce; 2 tablespoons Cooking Wine; 2 tablespoons brown sugar; a little MSG

by GXL8728

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Crucian carp is a nutrient-rich fish among freshwater fish. It should be at the upper end of the fish food chain. The price is relatively high in the market. From a nutritional point of view, crucian carp is best used for soup, but these two are not frozen at home. After how much time, I thought, using stale frozen fish to make the soup, it must not taste good, so I switched to beer and soybean paste to make a soy sauce. I think this rich sauce and wine aroma will be very good. Good to remove the fishy, make the burnt fish more delicious and delicious. "

Braised Beer Fish with Soy Sauce

1. Clean up the crucian carp, cut a few knives on each side of the fish, hang it to control the water, and set aside.

2. Put the wok on the stove, heat the wok, then pour in the peanut oil. After the oil is hot, put a carp in it, fry both sides, take it out and put it on the plate, then put the other in the fry and put it on the plate for later use.

3. Set up a frying pan and add the fried crucian carp.

4. Add the chopped green onion, ginger and garlic, pour in the cooking wine, and remove the fishy from the fire.

5. Pour in straw mushroom dark soy sauce to color, after a little color, add oyster sauce and steamed fish soy sauce to taste.

6. Pour half a bottle of beer (I use Taishan beer), and make sure it doesn't pass the surface of the fish.

7. After the high heat is brought to a boil, add two spoons of soy sauce, turn to low heat, cover, and simmer for about 20 minutes.

8. When the soup is thick, add appropriate amount of brown sugar and salt, and cook for five minutes on high heat. After the juice is flavored, sprinkle in MSG and serve on a plate.