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···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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