Ingredients: Carassius auratus 1, beer 1 can, coriander 1, 5 cloves of garlic, a little ordinary flour, an appropriate amount of oil, 2g of salt, a little soy sauce and an appropriate amount of water.

1. The scales, gills and internal organs of crucian carp are scraped clean, and the black membrane on the abdomen is also cleaned; Coriander, garlic and beer are ready;

2. Absorb the excess water inside and outside the crucian carp with kitchen paper and sprinkle some flour on the surface. Don't rub it with your hands; The purpose of this is that the fish will not jump into the oil pan, and the flour on the surface can be quickly heated to agglomerate, so that the fish skin becomes hard and forms a hard shell to keep the fish skin intact;

3. Non-stick pan heating: pour a proper amount of vegetable oil into the pan, put the fish into the pan when it is heated to 50% heat, fry it on medium and small fire until the bottom is completely set, gently pick both sides of the fish with a shovel, and easily leave the bottom of the pan and turn it over to fry it until the other side is set and slightly yellow;

4. Put the garlic cloves cut in advance into the pot and stir-fry the garlic cloves on low heat.

5. Pour the beer into the pot. This can of beer is 330ml, which is basically the same as fish. If you want more soup, you can pour a proper amount of beer.

6. Sprinkle a little salt, pour a proper amount of soy sauce, and add color. After the soup is boiled, turn to low heat, cover the pot and stew for 10 minute;

7. When the aroma is fragrant and there is some soup in the pot, you can scoop up the soup with a spoon and pour it on the fish, so that you can taste the upper part of the fish without turning it over; When some soup is left, gently pour the fish into the fish plate and sprinkle with chopped parsley.

Baked bean skin leek roll

Bean skin leek roll, simply brush some hot sauce and bake it, and bake off the excess water vapor in the bean skin. Bean skin is gluten-free, nutritious and delicious, and does not grow meat.

Ingredients: bean curd skin 1 stack, leek 1 root.

Seasoning: douban hot sauce 1 dish, a little cold water, salt and pepper.

1. tofu skin and douban hot sauce are ready; Wash leeks and cut off roots and tips;

2. The tofu skin is divided into two equal parts with a knife, and the width is about 4 fingers wide;

3. Cut the leek into sections, the length of which is consistent with the width of the bean curd skin;

4. Boil the leek in boiling water for 10 second, remove the cold water, and keep the green and yellow color unchanged;

5. Take a piece of bean curd skin, then take a pinch of leek and put it at one end of the bean curd skin;

6. Roll it loosely and fix the tail with half a toothpick;

7. Tofu skin and leeks are all made and stacked on the baking tray;

8. Pour a little cold water into the douban hot sauce to dilute and stir well; Brush with hot sauce and evenly brush on the surface of tofu roll;

9. Feed into the middle and lower layers of the preheated oven for 180 degrees 10 minute, and the time can be adjusted according to the actual situation of the oven and the thickness of the bean curd skin; After baking, put it on a plate and sprinkle some salt and pepper to increase the taste; You can also dip it in the sauce.

Spicy Roast Beef

This lazy version of the sauce beef is a must-have cold dish for New Year's Eve. The reliable sauce beef is coming! Don't worry about throwing it in the pot, it smells delicious!

Ingredients: beef tendon 1 kg, half a green onion, one piece of cinnamon, one pinch of pepper, appropriate amount of soy sauce, a little cooking wine, appropriate amount of salt, several cloves of garlic, two slices of fragrant leaves and appropriate amount of cold water.

1. Cut beef tendon into large pieces and soak it in clear water 10 minute;

2. The seasoning is ready and can be adjusted according to your own taste;

3. Put the beef tendon into the inner container of the rice cooker, put all seasonings and spices into the pot, and add enough water;

4. Select the "soup making" function, 1 half hour; I made it the night before, so I can sleep comfortably;

5. Cover the lid and follow the procedure, which is what the topic says, saving trouble;

6. The next morning, open the lid of the rice cooker, and the aroma is fragrant.