A beer and a fish
By VicentaLakin
Every week I go to my mom's house to eat, I have to pack something back. These half-finished products, packed back in the fridge, are almost enough for dinner with my husband and me five days a week. Every time, it's customary to eat, to take away, to go home empty-handed, to return in full supply. This time, it was a big mackerel. Mom made the whole big fish, made a part of it for lunch, and then picked out the big part of it and filled me with a box full of fresh fish. Go home, just put it back in the pot, and you'll get the delicious, big fish. This time, I didn't cook with a cabbage like my mother, but I put a beer on red, because after the fish is fried, it's fresh in the fridge, there's a bit of gas in the back of the pot, it's going to be a lot better with beer, and it's cool with beer
Recipe Recommendations
- Spanish mackerel appropriate amount
- beer appropriate amount
- fat appropriate amount
- onion appropriate amount
- braised soy sauce appropriate amount
- salt appropriate amount
- octagonal appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- salty and fresh
- burn
- ten minutes
- simple
Steps for A beer and a fish
1
The gills are cut into large pieces and are pickled with salt and wine。
2
Eggs scattered。
3
Burn it in two sides。
4
It's my mammy's bag。
5
Put the mackerel in the pot and add beer。
6
I'm not sure if I'm going to do this。
7
Add a proper amount of wine。
8
Add two eights。
9
Add a little fat pork. ♪ The meat can make a pot, it's better to cook ♪
10
To the end of the soup。
11
Add a few onions。A beer and a fish Make Tips
1. Since the fish was already salted when fried, and both the dark soy sauce and light soy sauce have a certain saltiness, I didn't add any more salt. 2. If the fatty pork is stir-fried before adding the beer and fish, the stew will be more fragrant; I overlooked this.