Family style grilled fish
Step 1 . Prepare a Grasscarp.
Step 2 . Remove the scales and gills, cut the knife along the spine of the fish, and clean the blood.
Step 3 . Several knives were cut on the fish bone.
Step 4 . Put a flower knife on the fish's back.
Step 5 . Marinate with ginger, green onions, beer and salt for an hour, and then add the bottom flavor.
Step 6 . Heat the oil in the pot. When the oil is 50% hot, deep fry the fish until one side is set (the fish can also be coated with oil on the surface, put it into the oven for 180 degrees, middle layer, and bake for 40 minutes).
Step 7 . Turn over and fry until golden on both sides.
Step 8 . Take it out for use.
Step 9 . Prepare the side dishes and cut them all.
Step 10 . Put onions at the bottom of the pot.
Step 11 . Scald the Flammulina velutipes and remove.
Step 12 . Scald the bean sprouts and remove them.
Step 13 . Scald the lotus root and potato slices and remove.
Step 14 . Scald a thousand pieces and take them out.
Step 15 . Put all the cooked side dishes into the bottom of the pot.
Step 16 . Put the fish on.
Step 17 . Heat the pot, reduce the heat, add oil, and stir the bean paste into red oil.
Step 18 . Add the hot pot sauce.
Step 19 . Add beer and bring to a boil.
Step 20 . Pour the fish into the pan and add the omelet.
Step 21 . Add salt, chicken essence and pepper to taste, add coriander, bring to a boil over high heat, and simmer slowly over low heat (you can eat it in about 10 minutes).
Step 22 . Finished product drawing.
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