Stewed fat fish tail in beer

By HazelRohan

Stewed fat fish tail in beer
When eating vegetables at home, it should not only be delicious, but also simple and nutritious. In the past, I was tired of eating braised fish, but now I eat a lot of stewed fish. The cross-stewed fish I made has always been a favorite dish for my family and friends. It is not only simple to make, but also delicious and a low-oil and healthy version. If it is paired with a plate of home-cooked cakes or wine, it will be good. We all like it very much, and I believe you will like it too!

Recipe Recommendations

  • salt appropriate amount
  • yellow wine appropriate amount
  • vinegar a spoonful
  • soy sauce One and a half spoonfuls
  • soy sauce half a spoonful
  • sugar a spoonful
  • beer a cup

Steps for Stewed fat fish tail in beer

  • Make step 0
    1
    Carry the ingredients for stewing fat fish tail-fat fish tail with removed internal organs.
  • Make step 1
    2
    Cut the fish into three slices, then chop it into pieces, and wash it with water for later use.
  • Make step 2
    3
    Heat the oil in a wok and cool down, add the ginger and garlic to 60% heat, and fry until fragrant.
  • Make step 3
    4
    Add the fish pieces.
  • Make step 4
    5
    Cook in vinegar and cover the pan and simmer.
  • Make step 5
    6
    Add rice wine and light soy sauce and sugar.
  • Make step 6
    7
    Pour in the beer.
  • Make step 7
    8
    Add a little water over high heat and bring to a boil and turn to medium heat.
  • Make step 8
    9
    When the soup is collected until a little is left, add salt and chicken essence, stir well and serve.

    • Stewed fat fish tail in beer Make Tips

    1. Be sure to cook vinegar first so that the thorns can leave the bones. 2. Don't add salt first, because the meat will be very old.

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