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.
Tips:
When making fish, I don’t like beer, so I can just replace it with water, but it tastes a little bit worse...
