Beer fish

Beer fish

Introduction:

"Not long ago, I went to Yangshuo to eat beer fish. Every time I eat, I have this dish. It happened that I also like fish very much, so I came back to make one. It feels good, O (∩)_ ∩) O ha ha ~ "

Production steps:

Step 1: raw materials: wash the fish, marinate with cooking wine, rice vinegar and salt for 1 hour in advance; cut the tomato, celery and ginger into slices;

Step 2: mix old soy sauce, raw soy sauce, oil consumption, salt, rock sugar, rice vinegar and cooking wine into seasoning juice;

Step 3: cool the oil in a hot pan. After the oil is hot, put in the fish from the side of the pan and fry it yellow on both sides;

Step 4: fry the fish and bring to a boil in beer;

Step 5: add ginger and garlic;

Step 6: put in the mixed sauce;

Step 7: bring to a boil again and cook for 10-15 minutes. Add tomatoes and celery to boil;

Step 8: in about 5 minutes, the soup can be dried in a big fire, sprinkled with salt and started to boil;

Materials required:

Fish: 1

Tomato: 1

Celery: small amount

Ginger: right amount

Garlic: right amount

Star anise: right amount

Zanthoxylum bungeanum: right amount

Pixian Douban chili sauce: 2 teaspoons

Old style: half a spoonful

Raw soy sauce: 1 teaspoon

Fuel consumption: 1 tablespoon

Salt: right amount

Chicken essence: appropriate amount

Rock sugar: 2

Precautions: 1. Marinate the fish to make it smell fishy. At the same time, it can make the fish tight and not loose (so that the fish is not tender and fresh). It's easier to fry the fish. At the same time, when frying the fish, it is easy to fry the fish yellow and not stick to the pot.

Production difficulty: Advanced

Process: firing

Production time: half an hour

Taste: slightly spicy