Is it okay to put white dry liquor instead of Beijing Erguotou?

Of course. According to the query results of cigarette network, the main function of liquor in braised cooking is to eliminate the fishy smell and greasy feeling, which can dissolve the substances in alcohol that cause the fishy smell of ingredients and take them away with the volatilization of alcohol. Because an ester aroma and mellow aroma are very harmonious with the aroma of dishes, and the inherent aroma of food can be induced by ethanol to enhance the aroma of dishes.