Beer with fish
By VicentaLakin
After a long period of experience, one thinks that two kinds of sauce are the most important and indispensable: beer, vinegar, fish smelling in fish, so it's particularly important to work with fish, which, in addition to the two, I'll use, of course, wine and so on, so that the fish will be good and not bad。
Recipe Recommendations
- salty and fresh
- stewed
- half an hour
- ordinary
Steps for Beer with fish
1
1. First, to prepare for the drop of two eggs into the flour, to add a little salt to the mix, to make more dense paste, to take the fish to the bottom and clean it up, and to make a half hour of wine。
2
2. When fish is taken out of the wine, it is covered directly, with more edible oil in the pot, with a temperature of 5 to heat in the middle of the fire, and the fish is blown to the ground, from time to time, to the surface, where it is filled with gold and the controlled oil: the thicker the face, the thicker it is wrapped on the fish, the thicker it is, the thicker it is determined by its taste。
3
3. Another hot pot of oil to be put in onions with a scent of onions。
4
4. The pig skins that are put in the slices are turned over (which do not like pig skins) and the smell of soy sauce and red soy sauce is added, which floats as soon as the oil is blown up。
5
5. Add beer immediately, add vinegar, bring fish free of water, beers are roasted entirely, beer is volatilized by heating alcohol and children can eat。
6
6. Put the fried fish in the pot, add salt and burn the fire and turn it into a stew for 10 minutes。
7
7. Add garlic, at a time when the soup is already half-empted, and if the soup is not enough, then a small amount of water can be added to it, and the individual is very fond of the garlic, so more is added and, if he/she does not like it, he/she may not do so。
8
Turn the fish over and cook for about 20 minutes
9
Eat。