Kuaishou Beer Fish
by If you don't regret it
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. On a whim, my husband wanted to take me to the river and the net, so he took a plate of beer fish.
2. Take an oblique knife to taste.
3. Pepper fried in incense pot.
4. Heat the fish with 80% oil, and fry the yellow ginger on the reverse side, and fry the ginger fragrant at the same time.
5. A few drops of Vidamei cooking incense and explode the skin, personally, you can put it on or off.
6. Pour a 330ml can of beer directly, without adding any water except soy sauce.
7. Simmer the soup thickly over medium heat. Because it is beer soup, there is no need to blend the starch to harvest the juice. If you like the sour taste, you can add a spoonful of vinegar.
8. Taste of fish, the delicacy brought by a can of beer, fragrant on the outside and tender on the inside, with a thick yellow juice on the skin. What I cooked is light, and no chili is added. It is said that coriander is also expensive, so I don’t let it go. Cooking depends on the mood 😂
Tips:Feel free to add some side dishes