The finished fishbone can be eaten.
My mother always does this. ...
It's delicious ... make it once
Braised crisp fish with beer
Ingredients: three hairtail, lamb chops, cabbage and onions.
Accessories: rice vinegar, sugar, soy sauce, green onions, ginger slices, pepper, dried pepper, a bottle of beer, pepper and white wine.
Basic steps:
1. Wash hairtail, control drying, remove fish mouth and slice;
2, the oil is 70% hot, and the oil pan is fried to brown;
3, lamb chops drowning; Spread white pepper on lamb chops;
4. The bottom of the pressure cooker is covered with ginger slices, pepper, dried Chili peppers and cabbage rolls, followed by hairtail and lamb chops, while the upper layer is covered with green onions and cabbage rolls, a catty of rice vinegar, a little soy sauce, white wine, a bottle of beer and 125 oil. SAIC small fire 12 minutes. Natural cooling. Fish and sheep are delicious, which makes the fishy smell and mutton taste neutralize each other and taste more delicious.
Key points:
Fried first and then braised, the bones of the fish are very brittle.
The bottom is cabbage and onion, as well as animal protein and plant protein, without magnification.