Beer fish
I bought a big Grasscarp weighing 2.5 kg, a very long one. There are so big pots and plates in the family, so they can only be cut into sections. I am not good at making fish. I dare not make it too complicated. The fish head and tail are steamed with chopped peppers, and the body part is made of beer fish.This dish can be regarded as a fool's menu, and there is basically no possibility of failure. The fish cooked with beer is not fishy at all and tastes delicious. It is a simple delicacy that novices in the kitchen can definitely try.1. The amount of beer and water should not be too much. It can reach two-thirds of the height of fish.2. If you like the wine with strong flavor, you can increase the proportion of beer.3. When stewing, you must drench the fish with soup, so that the fish can be cooked thoroughly and taste evenly.
Step 1 . Remove the head and tail of grass carp, cut them into sections, and marinate them with cooking wine, pepper and a little salt for 30 minutes.
Step 2 . Cut green and red pepper into rings, ginger into shreds, garlic into large pieces, and onion into small pieces.
Step 3 . Put oil in the pot, turn the pot, and let the oil cover the bottom of the pot. Fry the fish until light yellow on both sides.
Step 4 . Add green and red pepper, ginger and garlic, stir fry until fragrant.
Step 5 . Pour beer and water into the pot in 1:1 ratio, and add soy sauce, soy sauce, sugar and salt to taste. After the big fire is boiled, turn it to small fire and simmer slowly.
Step 6 . While stewing, pour the soup onto the fish with a spoon. After about 10 minutes, turn on the fire when the fish is fully mature. When the soup is thick, put it on a plate. Sprinkle with chopped green onion.
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