The scales are rich in calcium. Our habit of eating fish is to scrape off the scales before making fish, and throw away the scales and not eat them. It's a pity.
After frying in oil, the fish scales taste crispy, a bit like eating chicken cartilage. You can also replenish calcium, and you can achieve multiple goals in one fell swoop.
When making fish, you usually use white wine to remove the fishy smell. I always feel that I can't hold alcohol, so I switch to beer and use beer to make fish. With the fish scales, stewing it in beer not only removes the fishy smell, but also makes the fish delicious, soft and tender, and supplements calcium.
beer fish
By SallieHickle
Recipe Recommendations
- sweet and sour
- burn
- an hour
- ordinary
Steps for beer fish
1
The carp are slaughtered to remove their internal organs and cut into two pieces.
2
Don't scale the carp, cut off some of the fins and tails.
3
Put oil in the pan and boil the oil until 60% heat.
4
Put the carp with the scales down into the pan and fry until the scales are golden.
5
After frying the scales to golden yellow, sprinkle with refined salt.
6
Cook white vinegar along the edge of the pan.
7
Sprinkle in pepper, spring onion, and ginger slices.
8
Add tomato pieces and water-cured mushrooms.
9
Pour in beer, just a bottle, and stew over medium heat.
10
Mix ketchup, oyster sauce, and light soy sauce in the ratio of: 1:4:1.
11
Pour the mixed sauce into the pan and sprinkle with the garlic slices. Cover the lid and simmer over low heat for 10 minutes.
12
Sprinkle in pepper and serve.