Name: Braised Sea Bass in Beer Sauce
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 pieces sea bass; 2g pepper; 2 cloves star anise; 500g beer; 15g Doubanjiang; 1 piece green pepper; 1 piece Red pepper; a little shallot; 2 tablets ginger; 10g Cooking Wine; 5g Sugar; Some salt

Braised Sea Bass in Beer Sauce

by Moonlight's small kitchen

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

The kids by the sea love to eat all kinds of fresh seafood. I went to the seafood market in the morning and saw that there were very fresh sea bass. I immediately bought a few of them and went home. I simmered the sea bass with beer and bean paste at noon. The taste was almost perfect. Don't be too praised, hehe, I also ate two more bowls of rice...

Braised Sea Bass in Beer Sauce

1. First prepare all the ingredients.

2. After removing the internal organs of the sea bass, rinse it with tap water repeatedly.

3. Wash the green peppers and red peppers and chop them into fine strips with a knife, shred the ginger, and chop the green onions.

4. After the pot is heated, pour peanut oil and heat it to 60% hot, then add pepper and star anise on low heat and slowly fry the aroma.

5. Add the bean paste at this time.

6. Slowly stir fry until the aroma of red oil emerges, pour in green onion and ginger until fragrant.

7. Add beer to the pot at this time.

8. Pour cooking wine into the pot.

9. At this time, add sugar and some salt to taste.

10. After the broth is boiled over high heat, add the washed sea bass.

11. After the high heat is boiled, turn to medium heat and continue to simmer until the soup thickens.

12. Add green and red pepper shreds.

13. Continue to collect the juice on the high fire, turn off the heat when you see the green and red chili shreds change color and break, and sprinkle the coriander on it to get out.