Homemade beer fish
By VicentaLakin
It's usual to watch cooking shows, and suddenly remember a beer fish that was delicious in Guilin a few months ago, and go to the show and see what to do. Reference is made to a program that combines soybeer fish and home-grown guillin beer fish and improves them。
Recipe Recommendations
- fish appropriate amount
- beer half a bottle
- green pepper a
- Jiang appropriate amount
- garlic appropriate amount
- salt appropriate amount
- SUFU
- ketchup appropriate amount
- chili sauce appropriate amount
- slightly spicy
- braised
- an hour
- simple
Steps for Homemade beer fish
1
Clean the fish and cut it in two fingers wide。
2
Put the sliced fish in a clean bowl, with a proper amount of ginger and garlic, and a little bit of salt and a little bit of beer and a little more even。
3
The peppers are removed from the nucleus above and cut in half, then in rough stripes。
4
The fire boiled the water in the pot and added an appropriate amount of peanut oil, and then turned to the fire to dig some pepper sauce for a while。
5
Put it in the garlic paste and Chon-seok continues to fire。
6
It's a lot of work。
7
If you pour a suitable dose of ketchup, you can put the material in a beer, and the fire is even。
8
When the beer in the pot is burned, it is put in a fish cap for 20 minutes。
9
In 20 minutes, we'll be out of here。
10
I made noodles with some water from a fish-cooked pot, two pieces of milk, a little salt and an egg. When the fish started, I packed all the peppers, loaded the plates and then picked them up。Homemade beer fish Make Tips
For the fish, you can choose a whole fish; just cut off the head and tail and use the body. Since I didn't buy the ingredients myself, I originally intended to use a whole fish, but to my surprise, only a piece of fish fillet was brought back. I used a chili sauce that I bought in Guilin. For those who can't handle spicy food, it is probably just a little bit spicier than mild, but it is very aromatic. The lady in the video said the fish turns out very smooth and tender this way, but I didn't find it to be tender at all... so there is no need to braise it for as long as 20 minutes.