A beer gill
By VicentaLakin
The cuisine of the spring is a "show," and the carp jumping dragon door is a hope and a hope for the future, so I burned the carp. The carp chops up large pieces of direct red burning, and if there's a big plate in the house, it's not bad for a whole stew like me, after all, it's a new year's gravy, one with a tail, one with a “over” year。
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Steps for A beer gill
1
3-pound carp shaving, decorating, decorating, decorating, decorating and cleaning
2
(b) Drying the surface water, holding the fish slightly by hand, cutting the back of the fish with a sharp knife, cutting off the abdomen and cutting the fish apart by two fingers; after cutting, try to pull it and turn it into a circle
3
A little oil in the frying pan, onions, ginger, garlic, eight horns, peppers in the pot, and a little sauce when it smells, and a little gas
4
Carp in the pot, without cooking, pouring straight into the beer, pouring in the right amount of hot water, just like the fish
5
Another large spoonful of soy sauce; soybea sauce produces a large amount of amino acid after fermentation, which is also an important source of soy sauce
6
Cover the lid, and the fire is slow for 30 minutes
7
It's not easy to turn over, it's light on the surface and can be poured with spoons. On the fish, it tastes good; when the soup is thick, it comes out。
8
Beer saloon, smelly, deliciousA beer gill Make Tips
Beers are not branded, as long as they are clean, not black beer, which tastes too bad, and the fish sprouts are bad; the amount of beer is not enough to add a proper amount of hot water; 2. Soybean sauce is not necessary, but it is much better, the sauce is thicker and the smell is better; 3. More soup can be added, and more fish soup can be left, and rice can be cooked or made into carcasses can be a very good taste。