Beer Sugar Garlic Stew Fish

Name: Beer Sugar Garlic Stew Fish
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece carp; 350g beer; 1 tablespoon Sugar; 1 tablespoon Pixian Doubanjiang; 1 tablespoon Soy sauce; Some White pepper; 1 tablespoon Rice wine; a little salt; 2 heads Sugar garlic

by Mom Nini

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

The protein of carp is not only high in content, but also of good quality. The digestion and absorption rate of the human body can reach 96%. Eating more fish can benefit the brain, health and longevity. Many people know that making carp has a strong smell of soil, and if the smell is not removed, the fish will not taste good. In fact, there is a white rib on each side of the carp's back, which is the "fishy line". Let's see how to remove the fishy smell of carp in detail.

Ingredients

1 piece Carp
350g Beer
1 tablespoon Sugar
1 tablespoon Pixian Doubanjiang
1 tablespoon Soy Sauce
Some White Pepper
1 tablespoon Rice Wine
a little Salt
2 heads Sugar Garlic

Beer Sugar Garlic Stew Fish

1. At the place near the head of the fish, use a knife to make a light stroke. The white dots circled in the picture are the fishy lines of the carp.

2. Grasp the white spot with your left hand, and slap the fish with the back of the knife while pulling, so that the fishy line is taken out

3. Take the other side of the fish in the same way to take out another fishy line

4. Then change the knife into a 2 finger wide section

5. Add 1 tablespoon of rice wine, white pepper, green onions and salt to the fish segments and marinate for 20 minutes

6. Add appropriate amount of oil to the pot and heat until 70% hot. Take out the fish and wipe the surface dry with kitchen paper. Add the fish pieces and fry them into golden yellow. Remove for use