Beer and grassfish

Herbfish are thick and beautiful, often eaten, and can complement good quality proteins. I'm making this scrawny fish today, without a drop of water, entirely on beer. A beer stew removes fish gas and reacts to fish fattening, which makes the fish stew more fresh and beautiful. And don't worry about "drinking" after a beer stew, because the alcohol has evaporated during the stew, so the driver can eat。

Recipe Recommendations

grass carp a
beer 750 ml
fresh ginger a
garlic number lobe
octagonal two
braised soy sauce 30 grams
salt appropriate amount

salty and fresh
stewed
three-quarters of an hour
ordinary

Steps for Beer and grassfish

The grassfish, one by one, go to the table, remove the black membrane and the blood from the stomach

Drying the fish with paper in the kitchen, slashing the head and tail

Look at the face, there's a little white spot, it's a fish line, it's a fish organ that feels the water flow, it slaps the fish on the back with one hand, and the other gently pulls out the fish line, so that the fish from the stew doesn't have too much gas, and the other has a fish line

Cut fish into three centimeters wide

Use the kitchen paper to get the extra blood

Ginger cut, garlic cut, two for eight. Okay

Put more vegetable oil in the pot, and when it's hot to 60, that's when you put your hands above the pot and you can clearly feel the heat, you put fish in the pan, you have a small fire

Then turn over and fry the other side

Once the fish are stylished, garlic, ginger, eight horns and 750 milligrams of smooth beer

And pour a proper amount of soy sauce, then put a lid on it, and a little fire and a slow stew

If you want more, you can have more

The fish is beautiful, the scent of a light beer malt

Come and eat