Stewed beer fish in soy sauce

Crucian carp is a nutrient-rich fish among freshwater fish. It should be at the top of the fish food chain. The price is relatively high on the market. From a nutritional point of view, crucian carp is the best used to make soup, but I don't know how long it has been frozen at home. I thought that using stale frozen fish to make soup would not taste good, so I switched to beer and soy sauce to make sauce. I thought that the strong flavor of sauce and wine will definitely remove the fishy smell and make the cooked fish more delicious.

Recipe Recommendations

crucian carp art. 2
beer 500 ml
soybean paste 2 tablespoons
oyster sauce 1 scoop
steamed fish oyster sauce 1 tablespoon
cooking wine 2 tablespoons
brown sugar 2 tablespoons
MSG a little

sauced
burn
an hour
ordinary

Steps for Stewed beer fish in soy sauce

Clean up the crucian carp, make a few cuts on both sides of the fish, and hang it to control the moisture for later use.

Put the iron pan on the stove, heat the pan first, and then pour in a proper amount of peanut oil. After the oil is heated, put one carp in, fry both sides to yellow, take out and put on a plate, and then put the other one in, fry and put on a plate for later use.

Start another oil pan and add the fried carp.

Add the chopped green onions, ginger and garlic, pour in the cooking wine, and remove the fishy smell over high heat.

Pour in straw mushrooms and soy sauce to color. After slightly coloring, add oyster sauce and steamed fish soy sauce to season.

Pour more than half of the bottle of beer (my Taishan beer) and make sure it reaches the surface of the fish.

After boiling over high heat, add two tablespoons of soybean paste, turn to medium to medium heat, cover, and simmer for about 20 minutes.

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