Sichuan-style drunken carp
Ingredients: beer,crucian carp,eggs,oil,hot pot base
Recipe Recommendations
- crucian carp two
- eggs one
- hot pot base appropriate amount
- beer half a bottle
- oil appropriate amount
- slightly spicy
- burn
- ten minutes
- simple
Steps for Sichuan-style drunken carp
1
After scalping and washing the crucian carp, cut it with a straight knife on both sides. Make the cut shorter and the blade deeper.
2
To prevent the fish from breaking, apply a layer of egg liquid to the surface.
3
Put the oil in a pan and fry the fish until golden brown on both sides.
4
To prepare the hot pot base, use one-fifth of this bag.
5
Pour the hot pot base with beer.
6
Put the beer and hot pot base into the pan, and cook the fish over medium heat until it tastes good. Add salt in a small amount if the taste is not enough.Sichuan-style drunken carp Make Tips
1. There are many crucian carp bones. Cut it deeper when cutting a one-line knife to cut off some of the fish bones, which will have fewer bones when eaten. 2. If the hot pot base is used, other condiments can be omitted.