How to cook beer fish without fishy smell, delicious and delicious? Some people don't like to eat freshwater fish, and they feel fishy. In fact, they haven't mastered the good practice. Today, they don't put a drop of water in their hands, just add it, and stew fish with beer. Beer and fish can cause enzymatic reaction.

The stewed fish tastes stronger that way. Freshwater fish has a strong fishy smell. Besides improving the meat quality of fish, the key is to remove the fishy smell and fishy smell of freshwater fish. The color of the fish is tempting to eat without fishy smell, and it is especially tasty. If you learn this method well, it will make you like to eat freshwater fish, and make the dishes on the dinner table at home more abundant and nutritious. Here's how to enjoy it:

Raw materials needed for beer fish: crucian carp 1 strip, Xianglai 1 tree, 500ml of beer, proper salt and oil, onion 1 segment, 2 slices of ginger, 2 petals of garlic, up and down pepper 10, 2 dried peppers and aniseed 1 0.

Step 1: Prepare the raw materials needed, and cut the onion into strips. Slice ginger, crack garlic, dry Chili, remove seeds, and wash with fragrant lai. I use three scales of fish, which is a variation of European crucian carp. The skin is shiny, as smooth as mirror glass, and the gloss is remarkable, so it is called mirror carp. Sandao scale is a kind of snakehead, which has three relatively thick fish scales, so it is named Sandao scale. Three scales can be burned and stewed, and the meat is not as thick as thorns, which is more delicious than common carp and grass carp.

Step 2: Clean up the fish. The black mucosa in the belly of the fish should be removed neatly, and the black mucosa in the belly of the fish is fishy. Then clean the water on the fish surface, and then cut two knives on both sides of the fish, so that it is easier for the fish to taste.

Step 3: Boil the oil in a pot, put the grass carp in the frying pan, fry the grass carp on both sides until golden brown, and take a shell. Set the fish aside, and fry Dongru, ginger slices, fish paste, dried Chili and aniseed in oil. Pour in beer, then add white sugar and soy sauce, braised soy sauce and white vinegar.

Step 4: Bring the fish to a large fire and turn it to a small fire for stewing. During this period, turn the fish over once. When stewing, it is necessary to stew it with a small fire. It is very easy to stew the fish with an incomplete shape. When there is a small amount of juice left in the stewing pot, add salt, collect the juice with a large fire, turn off the fire, take it out and sprinkle it with fragrant lai.

Tip: beer and fish can cause enzymatic reaction, so the stewed fish tastes stronger. Freshwater fish has a strong fishy smell. Besides improving the meat quality of fish, the key is to remove the fishy smell and fishy smell of freshwater fish.