Beer I believe that everyone is not unfamiliar, beer is not only some people who love wine drinks, but also it can also be used as a condiment, its use is many, such as we add some beer when making meat, which will make the meat taste more soft and rotten, do fish, add beer That role is greater, you can remove the fishy taste, make the taste more delicious. It can be seen that the magic of beer is everywhere to share the braised carp shared with you today, that is, the beer is used, because after using the beer, this dish is delicious to burst, and it will not take a while to be eaten by the family, and I often make it for them to eat. The following is to introduce the method of smouldering carp.
First, the preparation process of braised carp
Ingredients: A one-pound live carp
Ingredients: shallots, ginger, garlic, pepper, water starch, sugar, soy sauce and beer
Step 1: Go to the seafood market to buy a live carp, I chose 1 pound, let them help slaughter the internal organs, remove the scales, pick out the fishing line, go home, rinse with water, remove the black film in the belly of the fish and cut the fish into small pieces, as shown in the picture below.
Step 2: Put the washed fish pieces in a basin, add salt, pepper, pour some beer and marinate for 30 minutes, cut the green onion into sections, slice the garlic and ginger and set aside
Step 3: Put starch on the plate, put the marinated fish pieces, take out the controlled dry water, and wrap the starch piece by piece.
Step 4: After the preparation work is done, start the pan under the oil, the oil can be put a little more, wait for the oil to heat up for about 7 minutes, put the fish pieces we prepared before, put them into the pot one by one, and fry them over medium heat.
Step 5: When one side is fried until it is set, and then turned over the other side to fry, both sides are colored, you can plate and set aside.
Step 6: Pour the oil from the pan, fry the shallots, ginger slices and garlic slices, and pour in the fried fish pieces
Step 7: Add salt, the right amount of sugar, the right amount of old soy sauce, turn the fish pieces a few times less, {try to be as light as possible when turning, do not break the fish pieces}, stir well
Step 8: Pour in the water starch, collect the juice on high heat, sprinkle some green onions and coriander out of the pot, put on the plate, you can eat, the meat is delicious, there is no trace of freshwater fish earthy smell.
Second, warm tips
1, we pay attention to the frying of fish in the next pot, the heat should be controlled, medium heat is more suitable.
2, when frying fish, do not turn too early, wait for it to be fixed and then turn, so that it is not easy to break.
3, when frying, the surface of the fish pieces should be dry, so that it is easy to be crispy when frying, and it is not easy to splash oil.
4, seasoning according to their own taste, like sweet, can put more sugar, like salty, put less sugar.
5, no matter what kind of freshwater fish you make, you must take out the fishing line, so that the fish will not have a fishy smell.
The above is the process of smouldering carp, like the little friends can collect, try oh, I believe you will make a delicious stewed carp.
Well, today I will share with you here, you want to know more about seafood knowledge, please pay attention to Fang Fang said seafood.