Beer Grilled Octopus
1.
Prepare hairtail. (The old fish stall has already helped slaughter them)
2.
Drain the fish intestines and set aside.
3.
Soak green pepper and chop finely, peel and chop garlic.
4.
Pour cooking oil into the pot, sprinkle refined salt, and heat to 70% heat.
5.
The drained hairtail.
6.
Fry on medium and small heat until golden on both sides.
7.
Push the hairtail to the side of the pot.
8.
Soak green peppers and garlic.
9.
Stir-fry the bean paste.
10.
When the sour aroma comes out, pour in beer.
11.
Turn the heat to a boil.
12.
Pour in the light soy sauce to mix.
13.
Add salt to taste.
14.
Turn to medium-low heat and simmer for 5 minutes.
15.
Collect the juice over high heat and sprinkle the green onion.
16.
Cypress, the war horse, the culinary skills are flying
Tips:
1: Don't be anxious when frying fish, fry slowly over medium and small fire. Sprinkle salt in the oil when frying to prevent the skin from breaking.
2: After the beer is stewed, the alcohol is volatilized and there will be no alcohol taste.
3: When braising, you can turn the hairtail to make the two sides have no even taste.
4: Use beer to braise fish, which can remove the fishy smell and make the fish more tender. Don't miss it if you like it.