Name: Beer Fried Braised Yellow Croaker
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Yellow croaker; Small half bottle beer; Some Green onion; Some ginger; Some Garlic slices; Some Red pepper shreds; Some Soy sauce; Some salt; Some pepper; Some Sugar; Some starch

Beer Fried Braised Yellow Croaker

by coldly

4.7 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

I am an authentic Cantonese, and I am a girl who grew up by the sea. I really grew up by the sea. I can go to the sea a few hundred meters away from my house. When I was a child, I would go to the sea from time to time to buy fresh fish from the sea. Fresh fish, it is reasonable to say that people living by the sea should be good at seafood, but I am not very familiar with it. I used to not even steamed fish well. I should say that I didn’t like to cook before, and I didn’t want to learn it. It’s just that now people have grown up, changed to a different environment, and their mentality has changed. Cooking was a responsibility in the past, but now it’s a hobby. Now it’s a bit late to replenish seafood. Fortunately, Liuzhou also has seafood, although nothing special. Fresh, but sometimes still a little fresh fish, I bought yellow croaker today and added beer. After the fishy smell is removed, it still has a light beer fragrance. The taste is very good, and the banquet dishes are also very suitable! "

Beer Fried Braised Yellow Croaker

1. Shred the green onion, ginger and red pepper, remove the scales and viscera of the fish, wash, and drain the water

Beer Fried Braised Yellow Croaker recipe

2. Cut the fish with two knives on both sides. Do not cut into the bone. Use a paper towel to dry the water on the fish. Spread a little salt on both sides and a thin layer of starch on both sides.

3. When the frying pan is heated to 70% hot and smokes, fry the fish, do not move or turn it, let it shape

4. Fry on one side until golden, then turn the other side and fry until golden

5. Put the fried fish out first and set aside

6. Leave the oil in the bottom of the frying pan, add the sliced green onion, ginger, garlic and red pepper to a low heat to create a fragrance

7. Add light soy sauce, appropriate amount of salt, pepper, a little sugar, stir fry the aroma and then serve beer, change the fire

8. The amount of beer is about half of the fish. After the beer is boiled, fish

9. Use a spoon to pour the juice on the fish until the juice is collected and out of the pan

Tips:
1: Before frying the fish, you can use kitchen paper to soak up the water on the fish to avoid oiliness during frying
2: The surface of the fish body is coated with starch, which can retain the water of the fish and is not easy to fry
3: Beer plays the role of removing fishy and fragrant, and the dosage is not too much, and the long-term meat of fish stew is easy to loose