speaking of hot pot fish, many people like to eat it, but they can't cook it. This has become a very troublesome thing. Most of the fish used in hot pot restaurants are Longli fish with less thorns. Like grass carp and carp we usually see, because it has more thorns. So this kind of fish is not used in hot pot restaurants. Last time I wrote a delicious food about grass carp, many friends didn't understand what grass carp was.
I believe many friends in the north should know what grass carp is, right? Grass carp is bigger than carp. And there are fewer thorns and the price is cheaper. So more friends like to eat grass carp. There are many ways to cook grass carp, including braised grass carp and stewed fish soup. Today I will share with you a new way to eat grass carp. You don't need to add a drop of water, and you don't need to braise. It was robbed as soon as it was served.
prepare ingredients: one grass carp, six peppers, one bottle of beer, two millet peppers, one garlic, lemon juice, cooking wine, soy sauce, sugar, cornstarch and two green onions.
Operation steps:
1. First, remove the internal organs of a prepared grass carp, and then remove the fishline of the fish. Change a flower knife from both sides of the fish. Just a few crosscuts. This will prevent the hand from being hurt.
2. We pat some raw powder on the surface of the processed fish. Then add a few drops of cooking wine to remove the fishy smell, and add 3 grams of refined salt to taste. Marinate for five minutes.
3. Prepare the material head: cut six string peppers into circles, and cut two millet peppers into circles for later use. Pat the garlic at one end and chop it up for later use. Cut two green onions into sections for later use.
4. Heat the wok and add it into the wide oil sliding pan. After the oil temperature is 5%. We fry the pickled grass carp in it. While frying, pour oil on the fish with a spoon. This will make the fish cooked quickly. Deep-fry the fish until it becomes firm, and you can take it out!
5. Continue to heat the oil to 8%, and then put the grass carp in it and fry it for the second time. This can not only control oil for grass carp. And the fried fish is more crisp. After frying, we will take it out and control the oil for later use.
6. pour out the wide oil and add a spoonful of cold oil. Then put the prepared material head into it to stir-fry the flavor, take out the material head after frying the flavor, and put the prepared fish in it. Then pour a bottle of beer on the surface. Cover and bring to a boil.
7. after boiling, change to medium heat, add 3 grams of refined salt and 1 gram of pepper to remove the fishy smell, and continue to cook for 5 minutes. After five minutes, you can cook and plate. Finally, pour the fished material on it. This full plate of beer fish is ready.