Braised, steamed, fried and souped fish, which way do you prefer to eat it?
To share a common practice, braised, fried and boiled soup I prefer to use crucian carp, especially the soup, milky white soup base Oh.
However, it is suitable for steaming sea bass, but it is not suitable for the above three methods, because its meat is very tender, and it takes a long time to simmer and fry, but it loses the freshness of the sea bass and the Q bomb of the meat.
Beer fish
Crucian carp, clean the lower surface and inside the fish, the black part of the fish belly should be washed, otherwise the fishy smell of the fish will be very heavy, both sides to it flower knife.
Heat the oil in the pan, sauté the ginger slices and the right amount of salt (so as not to burst the oil), then add the crucian carp and fry until both sides are browned, the fish head also needs to be fried brown, and the meat here is also the most tender.
Sauce: ginger and garlic slices, chives, star anise, dried chili peppers, soy sauce, dark soy sauce, oyster sauce, salt, sugar, bean paste (to taste) and half a bottle of beer (can be deodorant), no need to add water.
After the fish is fried, pour in the sauce, bring to a boil over high heat, add shiso, green and red peppers, golden needles, and simmer for 10 minutes to collect the juice, and then you can get out of the pot.
Beer fish is ready, no need to add water, just add beer on the line, but also can not smell the beer smell, the skin is burnt, the meat is tender Q bomb, appetizing and cooking.
Share to this, if you like, come to collect and pay attention to it, I am Xiao Deng, see you in the next issue.