[beer Grilled Fish]

Name: [beer Grilled Fish]
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 700g carp; Some Red sea pepper; 2 bottles beer; Some ginger; Some ketchup; Some Sugar; Some tomato; Some Pickled peppers; Some Doubanjiang; Some garlic; Some Oyster sauce; Some Wild Sansho

by Life is a passerby

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

I have eaten beer fish in my hometown of Luzhou, Sichuan, but it is the first time that I grilled it. The beer fish in Guilin, Guangxi, is not a fish. I can't eat it. Although I used more than one bottle of beer for this dish, I couldn't taste the taste of beer. The fish was simmered slowly over a low fire, and the taste of beer penetrated the fish. The fish is still very tender, crispy, spicy and delicious, without any fishy taste. Tasty mouth can be boldly tried"

[beer Grilled Fish]

1. The carp enters the knife from the back of the fish and removes the fishy line

2. Use salt, pepper; spring onion, ginger, tomatoes; marinate for one hour

3. Stir-fry the sea pepper with vegetable oil for fragrant, put some sesame seeds and sea pepper in it; pound together finely. Stir-fry the peppercorns and pound them finely [grilled fish and spare]

4. The basic material to make beer fish. Bean paste, oil consumption, pepper, tomatoes, ginger slices, garlic, sea pepper, tomato sauce

5. Brush the roasting pan with oil, then brush the fish body with oil, salt, sea pepper noodles, a little pepper noodles, and spread tomatoes on top.

6. Bake for 5 minutes [I thought it would be simmered, so the time is shorter], I used 220 degrees for the upper tube and 180 degrees for the lower tube