Beer and red fish
By VicentaLakin
Recipe Recommendations
- grass carp 600 grams
- Jiang 6 tablets
- garlic 4-merous
- bean paste 1 scoop
- beer 1 can of
- cooking wine 2 tablespoons
- salt 1 gram
- chicken essence 1 gram
- soy sauce 3 scoops
- soy sauce half a spoonful
- salty and fresh
- burn
- half an hour
- ordinary
Steps for Beer and red fish
1
The herbs wash their meat, dry their surfaces and make small pieces。
2
Put it in the pot and add wine, raw, pepper and pepper for 10 minutes。
3
Ginger slices, garlic cutlets, a spoonful of bean bean bean sauce, a beer can。
4
A piece of salted fish spreads starch。
5
Hot oil in the pan, fried in the fish。
6
When it comes to gold, there's a spare。
7
Another pan, a ginger, a garlic-fry fried。
8
We'll add the soybean sauce to the red oil。
9
Fill the pot with a proper amount of beer, salt, raw and old, red sauce。
10
Put the fish in the pot and boil the cover and burn the fire for 10 minutes。
11
Finally, the fire gathered juice and diverted a little salt and chicken sperm。
12
The finished chart。Beer and red fish Make Tips
One, the good handling of fish pieces requires a 10-minute mix and a better color for fish pieces that are so blown up. 2. The process of making the soy sauce and bean petals is salty, so the final salt is either less or less。