Beer fish
By VicentaLakin
Beerfish is still a relatively simple and durable way of cooking. Chewing slowly, fragrance in the lips, and flesh not greasy。
Recipe Recommendations
- grass carp 500 grams
- salt 1 teaspoon
- chicken essence 1 teaspoon
- pepper 1 teaspoon
- soy sauce a tablespoon
- beer 1 small bowl
- ginger slices appropriate amount
- green onions appropriate amount
- onion appropriate amount
- ginger a teaspoon
- carrot diced a tablespoon
- steamed fish oyster sauce half a bowl
- salty and fresh
- fried
- half an hour
- simple
Steps for Beer fish
1
Strawfish meat cut
2
The sauce for the pickles. Get ready
3
Put salt, chicken, pepper in the pot
4
Pour it in
5
I'll take a beer
6
I'm not sure if I'm going to do this
7
Put it in a bag and put it in a freezer
8
Fish picks up onions, and the temperature is about 80% high
9
Blasted fish in gold. The oil temperature is again slightly higher and the fish are rebuffed again. Get the controlled oil
10
It's for beer fish
11
It's steamed fish oil
12
Half a bowl of steamed fish
13
Carrot
14
A little beer
15
Aoshima beer
16
Put a little oil in the pot
17
I'll put it in the ginger, and I'll put it in the yellow, and then I'll put the red radish on the red
18
Now boil the steamed fish oil, burn the beer, burn it again, add a little salt
19
Done