Beer Braised Crispy Fish
Overview
I still remember cooking braised grass carp cubes for my dad at my hometown in the first half of last year. He was picky and couldn't stop eating one piece, so I thought he would also like this dish. Nowadays, it seems that many dishes are paired with beer. Today's beer-braised crispy fish, the mellow aroma of beer, permeates the whole fish, so delicious that you want to eat the fish bones
Tags
Ingredients
Steps
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Today we use grass carp. In fact, when you buy the fish, the fish seller will cut it into three pieces for you first. It will be easier for you to handle when you come back. Because there were too many people when I went shopping today, I came back to handle it by myself. After I bought it, I cleaned the blood
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First make a cut under the head of the fish, and then cut away the fish meat from the tail close to the main bone
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Following the bone, like this, it is easy to separate, and the other side is treated in the same way
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The fish fillets are ready, but you also need to remove the black film on them
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Cut the washed fish into slightly larger pieces
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Wash the fish bones and cut them into small uniform pieces
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Put the fish into a large bowl: add a little salt, chicken powder, light soy sauce, cooking wine
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Grasp it evenly with your hands
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Then add an appropriate amount of cornstarch and black pepper, mix thoroughly and marinate for about ten minutes
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Green and red peppers cut into pieces
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Cut the garlic and ginger into pieces, don’t cut them too small
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.Add oil into a hot pot and cook it until it is 60 to 70% hot. Add a little salt into the pot and put in the marinated fish fillets. Use chopsticks to stir from time to time and do not use a spatula when frying. You can shake the pot to prevent it from sticking to the bottom
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Fry until it is like this and you can take it out of the pan
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Leave oil at the bottom of the pot, add sliced ginger, garlic, and dried chili peppers and stir-fry over low heat until fragrant. If you have some fresh Sichuan peppercorns at home, add some for more flavor. If you don’t have any, you can leave them out or use dried Sichuan peppercorns
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Add a spoonful of bean paste and continue to fry until the red oil comes out
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Pour a bottle of beer
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After boiling, pour in the fried crispy fish pieces,
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Add half a spoonful of light soy sauce
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A little salt, not too much, the light soy sauce and dark soy bean paste are very salty
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A quarter spoon of dark soy sauce for coloring
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At the end, when the juice is almost gone, add water starch, stir-fry chopped green onion and serve
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.Super filling with rice, I believe you will feel like you can eat many bowls of rice just looking at this bowl of fish
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Look at the saliva flowing
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This kind of crispy fish, the mellow aroma of beer permeates the whole fish, so delicious that you want to eat the fish bones, haha
