Frozen beer and fat fish
By VicentaLakin
The wild ones are bigger, and I usually cook fish in groups, each time. The mushrooms, the beer, the fresh fish, the beer, the smell of the fish!
Recipe Recommendations
- fat head fish 1 segment
- beer 500 ml
- mushrooms 5 pink
- onion 20 grams
- Jiang 20 grams
- garlic 10 grams
- octagonal 2 capsules
- pepper 25 capsules
- dried red pepper of 3
- salt a little
- oyster sauce 50 grams
- soy sauce 30 grams
- soy sauce 10 grams
- rock sugar 5 capsules
- balsamic vinegar 20 grams
- cooking wine 50 grams
- rice wine 30 grams
- green garlic 2 pieces
- sesame oil 1 scoop
- pork belly 50 grams
- pepper 3 grams
- fish-flavored
- stewed
- three-quarters of an hour
- simple
Steps for Frozen beer and fat fish
1
Prepare food. Fatty fish clean up, take a wash and run dry water。2
The mushrooms wash clean slices, onion slices, ginger slices pine, garlic flats, dry chili slices, fat bouquets cut into small pieces. Garlic cut。3
After putting the fish onions with a few knives, put it into onions, 30 grams of wine, a little salt, 3 grams of white pepper powder, half a spoon of perfume, two spoons of pelican oil, and then squeeze out the ginger juice, and pick up the fish in and out of the fish for at least half an hour。4
In the kitchen, the fish is dried or dryed with paper, and a layer of dry starch is painted on both sides。5
Oil is in the pot, and the heat is ablaze the fish and then they are taken out。6
Save the bottom oil and put it in the bouquets。7
Then put onions, ginger, garlic, peppers, dry chili, eight horns to smell。8
In three spoons, half a spoonful of wine, three spoons of pelican oil, two spoons of vinegar, and one spoon of sugar with a slight scent。9
Put it in the fish, add beer, mushrooms, rice wine, and a half an hour after the flaming fire。10
The fish cuisine is ripe for the fire, with a little old-fashioned color, and the water is powdered, and the water is thick enough for garlic。11
Disc。