Stewed Fathead Fish with Mushroom Beer
1.
Prepare ingredients. Clean up the fat head fish, take a section and wash, and control the moisture.
2.
Wash the shiitake mushrooms and cut them into sections, cut the green onion into sections, cut the ginger into thick slices, pat the garlic flat, cut the dried red pepper into sections, and cut the fatty pork belly into small pieces. Cut green garlic into sections.
3.
First cut the fish body for a few knives, add green onion and ginger, 30 grams of cooking wine, a little salt, 3 grams of white pepper, half a teaspoon of sesame oil, 2 tablespoons of oyster sauce, squeeze the ginger juice, and use the juice to squeeze the fish inside and out Knead repeatedly and marinate for at least half an hour.
4.
Use kitchen paper to dry or control the fish, and pat on both sides with a layer of dried starch.
5.
Put oil in the pan, fry the fish on both sides of the oil and take it out.
6.
Leave the oil in the bottom of the pot, add the pork belly and stir-fry to get the oil.
7.
Then add green onion, ginger, garlic aniseed, Chinese pepper, dried red pepper, and star anise to taste.
8.
Add 3 tablespoons of light soy sauce, less than half a tablespoon of cooking wine, 3 tablespoons of oyster sauce, 2 tablespoons of balsamic vinegar, and 1 tablespoon of sugar to burn slightly.
9.
Add fish, add beer, shiitake mushrooms, rice wine, rock sugar to a boil, then change to medium and low heat and simmer for half an hour.
10.
When the fish is simmered, turn it to high heat to collect the juice, add a little soy sauce and color, water starch to thicken, and thicken the juice and sprinkle with green garlic.
11.
Platter.
