material preparation
To make yangshuo beer fish, you need to prepare the following materials:
1 .1 grass carp, weighing about 1.5 kg;
2. A bottle of beer, about 500 ml;
3. Appropriate amount of onion, ginger and garlic;
4. Appropriate amount of red pepper and green pepper;
5. Salt, chicken essence, soy sauce, soy sauce, white pepper, cooking wine;
6. Appropriate amount of starch.
Production steps
1. Scaled grass carp, eviscerated, washed, cut into sections about 3cm wide and marinated with salt, cooking wine, soy sauce and starch10min;
2. Chop onion, ginger and garlic, and cut red pepper and green pepper into sections for later use;
3. Put the pickled fish pieces into the pot, fry them until they are golden on both sides, and then take them out for later use;
4. Leave the bottom oil in the pot, add onion, ginger and minced garlic to stir fry, and add red pepper and green pepper to stir fry;
5. Pour beer, add salt, chicken essence, soy sauce and white pepper, add fried fish pieces after boiling, and simmer for 10 minute;
6. Take out the fish pieces, put them in a plate, pour the soup into the pot, thicken them with starch and pour them on the fish pieces.
Edible tips
1. When making yangshuo beer fish, it is best for grass carp to choose local high-quality grass carp, which will make it taste better.
2. When frying fish pieces, you can fry them with medium and small fire until both sides are golden, and then fry them with high fire, which can better ensure the freshness and tenderness of fish.
When cooking beer fish, you must master the heat and don't overcook it, or the fish will harden.
4. Pay attention to the heat when thickening at last, and don't thicken too much, otherwise it will affect the taste.