Baotou fish with beer Perilla

Baotou fish with beer Perilla

Introduction:

Production steps:

Step 1: clean the Baotou fish, divide it into two pieces, divide the head into two pieces, cut the body into four pieces, and drain the water for use.

Step 2: first take a pan, add a little more rapeseed oil, boil through "rapeseed oil" to make this dish more suitable, very fragrant! You can use salad oil without it.

The third step: when the vegetable oil is not in the white foam, put in the 6 large pieces of fish and fry them until the two sides are yellowish.

Step 4: take another frying pan, add a small amount of salad oil, add bean paste, garlic, ginger slices, dry pepper and pickled pepper, saute until fragrant, stir out the red oil, put in the onion and stir well.

Step 5: put the fried fish into the frying pan, bring to a high heat, add a small amount of salt and rock sugar, add a bottle of beer, and simmer for 10 minutes.

Step 6: add the perilla leaves and chicken essence and simmer for 1 minute.

Materials required:

Baotou fish: one

Perilla leaf: 10 pieces

Beer: 1 bottle

Rapeseed oil: right amount

Ginger: right amount

Garlic seed: right amount

Onion: half

Rock candy: two

Bean paste: right amount

Dry red pepper: right amount

Pickled pepper: right amount

Chicken essence: appropriate amount

Salt: right amount

Note: warm tips: in order to better remove the fishy smell of the fish, you can put the fish in the rice water for a few minutes.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: Original