Braised crisp fish with fresh salted beer

Braised crisp fish with fresh salted beer

Introduction:

"Since childhood, I like to eat fish, such as steaming, burning, boiling and frying. I haven't eaten grass carp for a long time. My husband just had a rest and bought such a big fish, weighing 7 or 8 Jin. Stew fish head, smooth fish body, chop the rest into small pieces, marinate with salt for 1 hour. I packed the pickled fish into small packages and sent them to the refrigerator for freezing. I took them as I wanted. Fried fish without beer was delicious. It's crispy. It's the same with the real Ciba fish in Wuhan

Production steps:

Step 1: prepare grass carp, scallion, ginger, garlic, green pepper and beer. Grass carp pieces are salted in advance.

Step 2: slice ginger, smash garlic, slice scallion; cut green pepper into small pieces.

Step 3: heat the oil in the pan and fry the fish.

Step 4: fry the fish until brown on both sides.

Step 5: put the fish aside, pour in the scallion, ginger and garlic, and fry until fragrant.

Step 6: cook in the right amount of beer.

Step 7: pour in steamed fish sauce.

Step 8: add green pepper and red pepper and stir fry until it is cut off.

Step 9: collect the juice; adjust the flavor; put it into a bowl.

Materials required:

Grass carp: 300g

Green pepper: right amount

Red pepper: right amount

Scallion: right amount

Ginger: moderate

Garlic: 4

Cooking oil: 2 teaspoons

Steamed fish sauce: 1 tsp

Black pepper: 1 tsp

Beer: 100g

Note: 1, the fish can be more salted. 2. It is not suitable to break and paste the fish in a small fire. 3. Just a moderate amount of beer, not too much.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: salty and fresh