Composition:

600g beef, 500g carrot, beer 1 cup, chili sauce 15g pepper, ginger, garlic, a little spice, 5g soy sauce, salt and a few drops of soy sauce.

1. Prepare beef and beer for later use.

2. Cut the beef into pieces and soak it in beer for about 30 minutes. You can soak a little ginger to get rid of the fishy smell.

3. After soaking, take it out of the beer, stir-fry it in the oil pan, and put the beer aside for use.

4. I saw the beef jerky and prepared to put the seasoning after the oil came out.

5. Next, add the prepared seasoning and fry together. Chili sauce must be cooked and the heat should be controlled so that it can be fried.

6. Add the brewed beer and stir fry together. After there is no fishy smell, prepare to add a proper amount of water.

7. Add the right amount of water, be sure to add it all at once, and then simmer on low heat after boiling. It takes about 2 to 3 hours to cook. Control the amount of fire and soup.

8. Cut carrots into shreds for later use. As long as you like its shape.

9. In the cooked soup pot, add carrots 40 minutes in advance and cook together. When carrots are ripe and soft, you can see that there is a lot of oil in the soup. Turn off the heating.

10. Put it into a pot that can be heated and eat it immediately. You can wait until it gets cold. Add coriander and onion.

Roasted chicken feet with beer

Composition:

9 chicken feet, a can of beer (500ml), a little homemade Chili sauce (negligible), braised soy sauce 1/2 tablespoons, cooking wine 1 tablespoon, 3 slices of ginger, and a proper amount of seasoning package (appropriate amount of dried peppers, one pepper for each 1 octagonal).

1. Cut the nails off the chicken feet, wash them, and drain them in clear water for later use.

2, hot pot, the right amount of oil and spices stir fry.

3. Stir fry with ginger and Chili sauce.

4. Stir-fry chicken feet evenly over medium heat, and pour in braised soy sauce to stir fry.

5. Add a little rock sugar and cooking wine and stir fry.

6. Pour in the beer, wash the chicken feet, bring them to a boil, and simmer for about 40 minutes.

7. Add a little chicken essence, collect the juice on high fire, gently shake the pot, try not to stir fry, keep the skin intact and eat it while it is hot.

Beer fish

Composition:

Crispy fish 500g, a can of beer, two green peppers, ginger, garlic, green onions, oil, salt, soy sauce, soy sauce, sugar.

Exercise:

1. Wash and cut the fish. Take the middle part of the fish and marinate it in salt cooking wine for a while.

2. Heat the oil pan and pour a small amount of cooking oil.

3. Add onion, ginger, garlic and pepper and stir fry.

4. Pour the fish into it and stir it a little.

5. Pour in soy sauce, soy sauce, beer, sugar and a little salt. Put it on a plate until the boiling water is almost dry.

Beer Duck

Composition:

Muscovy duck 400g, fresh green pepper 1, red pepper 1, ginger 30g, garlic 1, star anise 2, pepper 1 spoon, cinnamon 1 slice, salt 0.25 spoon, soy sauce 1 spoon.

1. Muscovy duck is washed and cut into small pieces, ginger is cut into long strips, garlic is peeled and green pepper is cut into small pieces.

2. Heat a little oil in the pot, stir-fry the pepper and remove the pepper.

3. Add ginger, garlic, dried red pepper, star anise and cinnamon and fry for 1 min.

4. Add the duck pieces and continue to stir fry.

The oil is not squeezed out until the duck meat is obviously reduced.

6. Pour in 1/4 teaspoons of salt, 1 tablespoon of soy sauce and 300ml of beer. Bring to a boil, reduce the heat, cover the pot and stew.

7. When there is 1/3 water left, open the lid and continue to simmer, and the smell of wine will dissipate.

8. Finally, when the juice is completely dried, add the green and red pepper pieces and stir fry until it is broken.

Beer bamboo shoots and pork belly

Raw materials:

Pork belly, dried bamboo shoots, salt, rock sugar, onion, ginger, star anise, pepper, soy sauce, beer, vegetable oil.

1. Pork belly is cut into pieces, dried bamboo shoots are soaked in advance, onion is cut into chopped green onion, and ginger is shredded;

2. Put a little vegetable oil in the pot and stir-fry the pork belly;

3. Add chopped green onion, shredded ginger, star anise and pepper and saute until fragrant;

4. Add dried bamboo shoots and stir fry;

5. Add soy sauce and color, stir fry evenly;

6. Add beer and rock sugar. Beer is

Lobster, beer 1 can, thirteen spices, pepper 1, dried red pepper 1, 2 ginger, 4 cloves of garlic, 2 onions, 2 parsley, cooking wine, brown sugar, salt, chicken essence, soy sauce, pepper powder 1 spoon, pepper powder.

1. After buying crayfish, add a little salt to clear water and keep it for 2 hours. You can change the water several times in the middle to make the lobster spit out dirty things.

2. Brush the belly of each crayfish with a brush, twist off the tail of each crayfish to remove the sand line, blow up the whiskers of each crayfish with scissors, wash and drain for later use.

3. Peel garlic and flatten it. Peel and slice ginger. Knot peppers and dried peppers with appropriate amount of onions. Wash coriander and cut into sections.

4. Add water to the pot to open the fire, pour the washed crayfish into it a few times, take it out and drain it, so that the washed crayfish is cleaner.

5. Heat oil in the pot, add onion, ginger and garlic and stir fry.

6. Add pepper and dried Chili and stir fry 1-2 minutes.

7. Pour in the crayfish, turn to high heat and stir fry until the crayfish turns red.

8. Add cooking wine, salt and sugar, stir-fry with soy sauce to the top color, add thirteen fragrant powders, stir well, and pour in beer.

9. Pour in the beer without crayfish, add onion knots, cook for a few minutes on high heat, and then turn to low heat.

10. Cook until half of the soup, sprinkle with Chili powder, pepper powder and pepper, turn well, and continue to cook on low heat. Cook until the soup thickens and there is not much left, then turn off the heat. Don't make the soup too dry. You can dip it in when eating.

1 1. Serve and sprinkle with coriander.

Stewed pork tenderloin with beer

Sauce is the specialty of this dish. Sweet and sour, with a little bitter taste of beer. It's rich in flavor and delicious with pork tenderloin!

Pork tenderloin 1, carrot 1, Pleurotus eryngii 1, 2 celery, butter 125g, salt 13g, black pepper 7g, sugar 15g, 60ml of red wine vinegar and beer/5g.

1. Wash celery, carrot and Pleurotus eryngii, and cut into strips with the same thickness and width.

2. Pork tenderloin is stripped of fascia and fat (reserved as sauce), and coated with 10g salt and 5g black pepper for seasoning.

3. Put 70 grams of butter into the pot and burn until it melts. Add seasoned pork tenderloin and fry until the surface is brown. When frying, keep pouring oil on the meat with a spoon to prevent the meat from drying out. After frying, put it in a baking tray, move it into an oven preheated to 160 degrees, and bake it for 10~ 15 minutes.

4. Boil the water in the pot with high fire, put the cut vegetable strips into the boiled pot, remove and drain.

5. Add 15g butter to the pot and cook until it melts. Add vegetable strips and stir fry. Add 3g salt and 2g black pepper to taste. Stir well and set aside.

6. Add 30g butter to the pot, heat until it melts, then add the fascia and fat of the cut pork tenderloin and fry until cooked.

Add sugar and fry until caramel color.

7. Add red wine vinegar and beer and cook until the soup is only half. Add the broth and cook for 20 minutes, then turn off the fire and filter out the soup.

8. After reheating the soup, turn off the fire, add the remaining butter and shake the pan constantly to make it a cream sauce.

9. Cut the roasted pork tenderloin obliquely into a 2 cm thick disc and put it on a plate. Put the fried strips aside and pour the sauce on the sliced meat.

Guilin beer fish

Guilin beer fish is a local feature of upstart Guangxi. Many people who have been to Yangshuo in Guilin are obsessed with this dish.

Grass carp is about 750g, tomato 1 each, green pepper 3, ginger 5g, garlic 1 each, dried pepper 2, bean paste 30g, fermented bean curd 2, soy sauce 15ml, beer 500ml and oil 75ml.

1. Grass carp is washed, eviscerated and cut into large sections; Wash tomatoes and cut them into small pieces; Wash the green pepper and cut into sections; Cut ginger into large pieces, peel garlic and wash for later use.

2. Heat the oil (45 ml) in the frying pan to 50% heat with medium fire, add the fish pieces and fry until the color is golden.

3. Heat the oil (remaining 30ml) in the wok to 70% heat, add ginger slices, garlic cloves, Pixian bean paste, green pepper segments and dried peppers and stir fry.

4. Stir-fry for fragrance, pour in soy sauce and beer. When the beer is boiled, add fried fish pieces and Guilin sufu, and simmer for about 20 minutes on medium fire. When the soup is almost dry, add tomato pieces and change the fire to thick soup.

Beer tendon

The malt taste of beer is completely intact.

Beef tendon weighs about 1250ml, 8 peppers, 80g ginger, 3 carrots, 0/5 mushrooms, 0/0 garlic cloves, 3 star anise, 3 fragrant leaves, 0/5 peppers, 5g fennel and 0/0g rock sugar.

1. Cut the beef tendon into large pieces (the meat will shrink and may break after a long time, so it needs to be bigger). It is best to ensure that every piece of meat has beef tendon.

2. Heat the pan over medium heat, pour in the oil and heat it, then add the rock sugar and stir-fry until it is brown. When the sugar is golden yellow, add pepper, morning pepper, pine ginger and garlic cloves in turn.

3. Change the fire, turn the beef tendon in the pot together and keep stirring until the water is basically dry.

4. Pour draft beer and equal amount of warm water. Stir in brocade soy sauce, star anise, fragrant leaves and fennel.

5. When all the soup is boiled, add the lid and simmer for 2.5 hours.

6. Add carrots and whole Pleurotus ostreatus, continue to cover the pot and stew for 0.5 hour.

Braised eggs with beer

Braised eggs cooked with beer have less fishy smell, fresher and more fragrant. This is a delicious and popular snack.

4 eggs, beer 1 can, soy sauce 1 spoon, soy sauce 1 spoon, 2 tablespoons sugar, and 2 teaspoons salt1/.

1. Prepare ingredients.

2. After washing the eggs, put them in a pot and cook them in cold water for about 7~ 10 minutes until cooked.

3. After taking it out, soak it in cold white water for a while and peel off the eggshell.

4. Put the shelled eggs into a small pot, pour in beer, soy sauce, soy sauce, salt and sugar, and stir well. After the fire boils, turn off the fire and put the eggs in the soup for more than 4 hours.

Stewed beer with dried bamboo shoots

Ingredients: pork, rock sugar, dried bamboo shoots, soy sauce, beer, ginger and onion, red yeast, stew and oil.

1. Soak dried bamboo shoots in hot water for 5 hours.

2. Wash pork, ginger onion and dried bamboo shoots and cut them into small pieces for later use.

3. Hot pot, add appropriate amount of water, pour pork, dried bamboo shoots, ginger and onion, boil over high fire, remove and drain for later use.

4. Reheat the pot, add the right amount of oil, add the rock sugar and stir-fry until it is brown.

5. Add pork, stir fry, pour beer, add onion, and boil over high heat.

6. Pour in dried bamboo shoots, stir-fry until boiling, add stew and stew for half an hour.

7. Add soy sauce, stir fry, stir fry. Put monascus rice into gauze and pot, and boil for 20 minutes.

8. Take out Redmi and stew until cooked.

Bean, banana and shrimp beer

Features:

Western style, Hunan flavor, and wonderful frying method.

Innovative skills:

Compared with the traditional Hunan cuisine, the cooking techniques combine Cantonese cuisine techniques, highlighting the use of western-style condiments, and the dishes are more nutritious, colorful and full of vitality.

Raw materials:

500g of prawn, 0/00g of red pepper/kloc-,0/00g of shredded potato/kloc-,50g of Chinese cabbage.

Seasoning:

Black pepper butter 30g, salt 10g, soy sauce 15g, salad oil 50g, dry powder 5g and monosodium glutamate.

Production method:

1. Cut the back of the new prawn, remove the shaxiang and pat the dry powder.

2. Heat the salad oil to 70% heat, fry the shrimp until golden brown, and take it out for later use.

3. Stir-fry shredded Chinese cabbage and potatoes into potato floss and vegetable floss, and take them out for later use.

4. Put the butter in the pot, cremate it, add black pepper and soy sauce, then add red pepper, salt and monosodium glutamate. Finally, put people into prawns with a knife and mix them evenly.

Make a key:

Black pepper must be fragrant, shrimp must go to shrimp intestines, and the plate must be steamed in advance when serving.

Beer trotters

Flavor: Spicy and palatable, with unique taste.

Raw materials:

3 pig's trotters, beer 1 tin, spicy bean paste 1 tbsp (suggested: Lee Kum Kee Douchi), white sugar 1 tbsp, 3 tbsps of salt, 4 dried peppers, appropriate amount of spices (star anise, fennel, cinnamon, clove, tsaoko, fragrant leaves, licorice), etc.

(1) Wash pig's trotters, divide each pig's trotters into four parts, boil them in boiling water until they are broken, and then take them out and wash them for later use.

(2) Slice ginger, peel garlic and cut it in half from the middle.

(3) Heat the oil in the pot to 60%, then add hot bean paste, ginger, garlic, spices, dried peppers, prickly ash, stir-fry with low fire, then add clean water, add salt, white sugar, soy sauce and beer in turn after boiling, and then put the prepared trotters in the pot and simmer until the taste is cooked.

(4) Boil the soup with strong fire, remove all kinds of seasonings, add monosodium glutamate, thicken it with starch, then pour the juice on the trotters, and finally sprinkle with chopped green onion.

Braised pork with beer

750g of pork belly, half of green onion, 3 cloves of garlic, star anise 1 slice, 2 slices of fragrant leaves, soy sauce 15ml, 300ml of beer, 6 slices of dried pepper, cinnamon 1 slice, 50g of rock sugar and a little salt.

1. Wash the pork belly and cut it into 2cm pieces. Cutting onion, mashing ginger, and peeling garlic;

2. Put the pork belly in the pot and simmer for a while, then remove the water control;

3. Put a little oil in the wok, add rock sugar and fry it into caramel on low fire;

4. Pour pork belly, stir-fry and color;

5. Stir-fry onion, ginger, garlic, star anise, cinnamon, fragrant leaves and dried Chili until fragrant, then add soy sauce and stir-fry evenly;

6. Pour 1 can of beer and add some water to the meat noodles;

7. After the fire boils, turn to low heat and cook 1 hour until the juice is sticky.

Stewed hairtail with beer

600g hairtail, 1 egg, garlic, salt, soy sauce, 500ml beer, ginger, dried pepper, sugar and chicken essence.

1. Remove the internal organs of hairtail, remember to remove the black membrane in the belly, clean it and cut it into sections;

2. Break up the eggs, dip the fish in the egg liquid, put it in the pot, fry until both sides are golden, and take it out;

3. Put a little oil in the pot, add ginger, garlic and dried peppers and stir fry;

4. Put the fried hairtail, don't turn it over, it is fragile;

5. Pour beer without hairtail;

6. Pour in soy sauce, salt and sugar, gently separate the fish, don't turn it over hard, soak it all in the soup and simmer for 5 minutes;

7. It's almost time to collect the soup. Sprinkle some chicken essence into the pot.

Stewed grass carp with beer

Fresh grass carp 1 strip, starch, sugar, onion, tomato sauce, clear water, beer 1 can, salt, black pepper, red pepper and soy sauce.

1. Wash grass carp, carefully remove the black film on the belly of the fish, and pull out the fishy tendons on both sides of the fish;

2. Cut the fish evenly on both sides for several times;

3. Wrap the fish in kitchen paper to absorb water from the surface;

4. Put in a dish, sprinkle with dry starch and spread evenly;

5. Take a bowl, add salt, sugar, black pepper, onion, red pepper, soy sauce and water, and stir well;

6. Pour the oil in a hot pot, and fry two sides of fish on low fire at 40% to 50%;

7. After frying, pour the sauce into the fish pot, boil it over medium heat, and put some ketchup on the fish for 5 minutes;

8. Pour the beer and simmer 10 minutes. Sprinkle some coriander after cooking.

Spiced tofu beer stewed beef

Beef, egg white, soy sauce, garlic paste and black bean paste, green and red pepper, spiced dried bean curd, raw flour, beer and ginger.

1. Wash the beef, cut it into small squares, add the raw flour, egg white and some herbs (which can be omitted) and marinate for 20 minutes;

2. Put oil in a hot pot, add ginger slices, and stir-fry over low heat to give a fragrance;

3. Add beef and stir fry for a while;

4. Add soy sauce after the beef turns white, and add beer without beef;

5. Add a spoonful of lobster sauce, (lobster sauce is very salty, Tang T adds salt to the whole dish) and simmer 1 hour;

6.40 minutes, add dried bean curd and green pepper;

7. Sprinkle some shredded green pepper and chopped green onion when cooking.

Beer crispy chicken wings

Composition:

10 chicken wings, beer, corn starch, cooking oil, salt 3g, allspice 3g, chili powder 3g, cumin 3g, cooking wine 20g, soy sauce 10g, onion, ginger and garlic 10g.

1. Wash and drain the roots of chicken wings.

2. Put it in a large bowl and add salt, spiced powder, Chili powder, cumin, cooking wine and soy sauce.

3. Mash the onion, ginger and garlic with a little beer and transfer them to a bowl.

4. Pour the beer into the bowl, roughly flush with the chicken wings.

5. Cover with plastic wrap, marinate for 24-48 hours, and turn over for 2-3 times.

6. After ripening, add a proper amount of corn starch into a paste without pouring beer.

7. After the chicken wings are pasted, the batter should not be too thin or too thick.

8. Fry on low fire, 80% of the fire, fry until golden, and then drain the excess oil.

Roasted pig beer pettitoes

Composition:

Trotters, beer, onions, ginger, dried peppers, star anise, tsaoko, pepper, soy sauce and soy sauce, salt, chicken essence and spiced powder.

1. Boil pepper in water, add pig's trotters and cook, take out, wash, drain and pluck.

2. Put oil in the pan, stir-fry ginger slices, star anise and tsaoko with low fire.

3. Add beer, boil over high fire, simmer for 30-40 minutes, add salt according to taste, and collect juice over high fire. Add chicken essence to taste before cooking.

Braised pork with beer

Composition:

Pork belly 300g, red pepper 1, beer 300ml, half onion, 5 slices of ginger, rock sugar, soy sauce and salt.

1. Slice pork belly with skin and blanch it with hot water for later use.

2. Add a proper amount of water to the pot, then add rock sugar and start cooking caramel.

3. When the sugar is completely melted and the sugar water keeps bubbling, quickly stir the sugar water in the pot with a spoon.

When the sugar water turns completely brown, the caramel is cooked.

5. After the caramel is cooked, pour the blanched pork belly into the pot and stir fry quickly, so that the pork belly is evenly covered with caramel.

6. Pour the beer into the pot, just before the pork belly.

7. The fire is hot, and the onion is cut into ginger slices and put into the pot. Pat the red pepper gently with the back of the knife and throw it into the pot.

8. Skim off the floating foam, collect the juice on high fire, stir fry quickly when collecting the juice, and then take it out of the pot. Decorate it with celery.