[Celebrating the Lantern Festival on the 15th day of the first lunar month] Braised ribbonfish with beer

Method

1. 01

   Step 1

   Prepare the main ingredients: clean the fresh ribbonfish, remove the internal organs and chop it; thaw the frozen ribbonfish and set aside.

   

2. 02

   Step 2

   Cut the ginger into slices in half, cut the white part of the scallion into sections, and chop the green part into scallion flowers (the scallion flowers are only used for decoration later).

   

3. 03

   Step 3

   Slice the remaining half of the ginger, diagonally cut the scallions into ear-shaped pieces, and prepare the dark soy sauce, light soy sauce, and fermented bean paste. (This step can actually be done after marinating the ribbonfish, but it's shown here first to clearly explain the ingredients.)

   

4. 04

   Step 4

   Add half of the ginger slices and scallion segments to the ribbonfish, along with cooking wine.

   

5. 05

   Step 5

   Mix well and marinate for at least 30 minutes.

   

6. 06

   Step 6

   Heat oil in a non-stick pan over low heat and slowly fry the ribbonfish.

   

7. 07

   Step 7

   Fry until golden brown on both sides and remove from the pan.

   

8. 08

   Step 8

   Sauté ginger, scallions, and garlic in the remaining oil until fragrant.

   

9. 09

   Step 9

   Stir-fry the fermented soybean paste until the oil turns red.

   

10. 10

    Step 10

    Add the ribbonfish.

    

11. 11

    Step 11

    Add beer.

    

12. 12

    Step 12

    Add light soy sauce.

    

13. 13

    Step 13

    Add dark soy sauce. Simmer over medium-low heat for about 30 minutes.

    

14. 14

    Step 14

    Reduce the sauce until thickened, then remove from heat, plate, and sprinkle with chopped green onions.