Originally wanted to make authentic Yangshuo beer fish. But when I first started preparing, I found that I forgot to buy tomatoes … But it didn't matter, there was less tomato and sugar, and it tasted more like family dishes. Slightly spicy, when frying fish, add a small amount of salt, which is conducive to the taste of fish. When the juice was collected, the whole kitchen was filled with a strong beer smell, but when it was eaten, it was not choking at all. The fish is fresh and tender (ˇˍˇ) The husband said it tastes good. Many efforts, in other words "not bad", worth it!
|Fresh vegetables||a little|
|Grass carp (I originally wanted to buy carp, but today's carp is not very good)||1 (about 1 kg)|
|shallot||The right amount|
|ginger||The right amount|
|Chopped pepper||The right amount|
|soy sauce||For color enhancement.|
Open the fish belly, clean it up and keep the fish scales. Shallot, ginger, green and red peppers are cut and set aside. Fish control the water, let dry a little.
Hot pot, oil, ginger. The pot must be controlled to dry water before it can be oiled, otherwise the oil stars will splash, which is terrifying.
On medium heat, put the fish scales face down into the pot. Slowly turn the oil pan and wait for the fish scales to turn beautiful and golden. Sprinkle a little bit of fine salt on the surface of the fish.
When the fish scales turn golden, pour beer.
After the beer opened, turn the fish over. Fish scales face up, and fish flesh face down. Add green and red peppers, chopped peppers, appropriate amount of soy sauce, fresh vegetables, cover with pot and simmer until juice is collected
Sprinkle green onion before leaving the pot.