I have liked to eat fish since I was a child, steaming, roasting, boiling, and frying. I never tire of eating it. I haven't eaten grass carp for a long time. My husband just happened to be resting, so I bought such a big fish. It weighs 7 or 8 kilograms.
Stew the fish head in soup, slide the fish body into fish slices, chop the rest into small pieces, marinate with salt for 1 hour.
I divided the marinated fish pieces into small packages, sent them to the refrigerator, frozen them, and took them as they were eaten...
The fried fish nuggets are stewed without beer, so they are delicious just like that. Crispy, authentic Wuhan glutinous rice cake fish is like this...
Braised crispy fish in beer
By RhettWalsh
Recipe Recommendations
- grass carp 300 grams
- green pepper appropriate amount
- red pepper appropriate amount
- green onions appropriate amount
- ginger appropriate amount
- garlic cloves 4-merous
- cooking oil 2 teaspoons
- black pepper 1 teaspoon
- beer 100 grams
- salty and fresh
- braised
- half an hour
- ordinary
Steps for Braised crispy fish in beer
1
Prepare grass carp pieces, green onions, ginger and garlic, green and red peppers, and beer. The grass carp pieces are marinated with salt in advance.
2
Slice ginger, beat garlic, cut green onions into sections; cut green and red peppers into small pieces for later use.
3
Heat the oil in the pan, add the fish pieces and fry them.
4
Fry the fish pieces until both sides are browned.
5
Put the fish pieces aside, add the onions, ginger and garlic, and fry until fragrant.
6
Cook in the appropriate amount of beer.
7
Drizzle in steamed fish soy sauce.
8
Add the green and red peppers and stir-fry until they are tender.
9
Collect the juice; mix well; serve in a bowl.Braised crispy fish in beer Make Tips
1. You can add more salt to pickle the fish pieces. 2. Slow-frying fish pieces over low heat should not be broken and pasted in the pan. 3. Just moderate beer, not too much.