The alcohol concentration of yellow rice wine is relatively low, generally around 15 degrees, so it will not destroy the protein and lipids in the meat while removing the fishy smell. However, the alcohol concentration of liquor is generally around 57 degrees. Higher alcohol content will destroy protein and lipids in meat to a certain extent, destroy the original flavor of dishes and taste bad. Moreover, the sugar and amino acid content of liquor is lower than that of feed liquor, and the taste improvement effect is obviously not as good as that of rice wine. Therefore, it is best not to use white wine instead of yellow wine. If you must use it, it is best not to use too much. Beer is ok, but the taste of beer instead of rice wine is different first. Beer doesn't taste like stir-fried rice wine.

Flavoring function of yellow rice wine;

At present, the wine used as seasoning in cooking is mainly all kinds of cooking wine represented by Shaoxing yellow wine. These cooking wines have the characteristics of low degree, mellow and rich aroma. The main components of cooking wine are volatile substances such as ethanol, sugar, amino acids, organic acids, esters and aldehydes. Cooking wine is used for seasoning because it can dissolve alkaloids, bitter substances, inorganic salts, oils and fats. Except for its special fragrance; In the heating process, many chemical reactions can take place, which play the role of coloring, enhancing fragrance, removing fishy smell and relieving boredom.