【Sichuan Beer Fish】
Overview
There is a fish restaurant in our hometown of Luzhou that specializes in fish, and the beer fish there is quite delicious. If you're not a heavy drinker, you'll feel a little dizzy after a few bites, but you can't taste the taste of beer in the fish, so even if you're drunk, you still want to continue eating. We usually use silver carp in my hometown, but it’s hard to buy it now in Xinjiang, so I used carp instead. The taste is still the same as in my hometown, and it’s still delicious
Tags
Ingredients
Steps
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First remove the fishy threads from the carp, wash them inside and out; then marinate them with sliced ginger, green onions, salt and cooking wine for half an hour
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Bean paste, soaked in sea pepper and mince finely; cut pork belly into dices
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Cut the ginger slices into pieces, cut the garlic into pieces; cut the green onions into small sections
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Oil for frying fish [I used 1kg, the oil is not wasted, and can also be used for cooking]; the oil temperature should be heated to 70% hot, and there will be a lot of smoke
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Dry the inside and outside of the fish with a dry towel, place the fish head along the edge of the pot, and fry it in the pot; I fried it for more than 1 minute [can't fry it for too long]; pick it up and set aside
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Leave the remaining oil from frying the fish in the pan, stir-fry the pork belly cubes
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Stir-fry the dried meat cubes, add a little bean paste and season; remove the meat cubes and set aside
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Add oil to the pot again, fry the Sichuan peppercorns until fragrant, then stir-fry the bean paste over low heat, soak the sea pepper, ginger and garlic; fry until the red oil comes out
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Add 1 bottle of beer to it. If the fish is big, you can put a bottle and a half
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Put down the diced meat and scallions
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Then add the fried fish and cook it over low heat. Pour the soup on the fish halfway through. The fish will be cooked to add flavor and color, and use high heat to drain the soup
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Serve on a plate and sprinkle with green onions
