Sichuan style drunk crucian carp

Sichuan style drunk crucian carp

Introduction:

"This is the dish introduced in" happy life YiDianTong ". It looks like it's easy to operate and delicious. What are you waiting for? Learn it immediately. The photos are still not very good, but the taste is really good. As the program says, it can taste both boiled fish and beer fish. "

Production steps:

Step 1: remove the scales and wash the crucian carp, then cut it with a knife on both sides. The cutting distance should be shorter and the knife edge should be deeper.

Step 2: to prevent the fish from breaking, coat the surface with egg liquid.

Step 3: put oil in the pan and fry the fish until golden on both sides.

Step 4: prepare the hot pot bottom material, use one fifth of such a bag.

Step 5: drain the hot pot bottom with beer.

Step 6: put the beer and the chafing dish into the pot, and heat the fish to taste. Add a little salt if the taste is not enough.

Materials required:

Crucian carp: two

Egg: one

Hot pot bottom material: appropriate amount

Beer: half a bottle

Oil: right amount

Note: 1, crucian carp thorn, cut a word knife when cut a bit deeper, you can cut off part of the fishbone, eat up thorn will be less. 2. With the hot pot seasoning, other condiments can be omitted.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: slightly spicy