The recipe for braised hairtail with beer

Health benefits

Hairpin: tonifying deficiency

Douban sauce: nourishing blood, protecting teeth, and protecting bones

Ingredients

Hairpin 400g

1 can of beer (500g)

Moderate amount of oil

Garlic 40g

Ginger 25g

1 scallion root

Cooking wine 10g

Douban Sauce 15g

Light soy sauce 10g

5 grams of dark soy sauce

2-3 scallions

The recipe for braised hairtail with beer

1. Prepare main ingredients: Wash fresh hairtail, remove internal organs, and cut it into pieces. Thaw frozen hairtail for later use.

2. Cut the ginger slices in half, cut the scallions into white sections, and cut the scallions into green onions (using only a small amount of decoration at the back).

3. Cut the remaining half of the ginger into slices, slant the scallions into horse ears, and prepare the soy sauce with dark and light soy sauce. (This step can actually be done after the hairtail code has a good taste, mainly to explain the ingredients clearly, so I took this picture earlier.)

4. Put half of the ginger slices and scallion white sections into the hairtail and add cooking wine.

5. Grab the flavor evenly for more than 30 minutes.

6. In a non stick pan, add oil and fry the hairtail over low heat at low oil temperature.

7. Fry until golden brown on both sides and remove.

8. Add excess oil and stir fry ginger, scallions, and garlic until fragrant.

9. Stir fry the bean paste to make red oil.

10. Put in the hairtail.

11. Add beer.

12. Transfer to light soy sauce.

13. Transfer to a dark spot. Simmer for about 30 minutes.

14. Collect the juice and put it on a plate, sprinkle with scallions.

Tips

1. It's okay if the hairtail code has a longer flavor. 2. When frying hairtail, do not frequently flip it, otherwise it is fragile. You can cover the lid on low heat and fry slowly. When shaking the pot, the hairtail will slide inside and can be flipped over. 3. The salt content of different brands of light soy sauce, dark soy sauce, and Douban sauce varies, and the dosage can be adjusted according to your own seasoning.

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