Braised crisp fish with salty beer-You Are Foodie

By Louise
63

Braised crisp fish with salty beer

I have liked to eat fish since I was a child. I can steam, cook, cook, and fry them. I can eat them all the way. I haven't eaten Grasscarp for a long time. My husband just took a rest and bought such a big fish, weighing 7 or 8 kilograms.Stewed fish head, sliced fish, cut the rest into small pieces and marinate with salt for 1 hour.The salted fish pieces were divided into small packages by me and sent to the refrigerator to be frozen. I can take them as I like···The fried fish is stewed without beer, so it tastes good. Crispy, the authentic Ciba fish in Wuhan is like this···

Main Ingredients

Grass Carp 300 g

Auxiliary Ingredients

Garlic clove 4-valve
ginger appropriate amount
green Chinese onion appropriate amount
Red pepper appropriate amount
green pepper A moderate amount of

1. You can add more salt to the fish.2. Low heat slow fried fish pieces should not be broken into paste pot.3. Just a moderate amount of beer, not too much.

Step 1 . Prepare grass carp, green onions, ginger and garlic, green and red peppers, and beer. Grass carp pieces are salted in advance.

Step 2 . Slice ginger, beat garlic, cut scallions; Cut green and red pepper into small pieces.

Step 3 . Heat the oil in the pan and fry the fish.

Step 4 . Fry the fish until both sides are brown.

Step 5 . Remove the fish, pour in the onion, ginger and garlic, and fry until fragrant.

Step 6 . Cook a moderate amount of beer.

Step 7 . Pour in steamed fish sauce.

Step 8 . Add green and red peppers and stir fry until they are raw.

Step 9 . Juice collection; Adjust the taste; Put into a bowl.

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