[sichuan Flavor Beer Fish]

Name: [sichuan Flavor Beer Fish]
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 600g carp; Some Doubanjiang; Some Ginger rice; Some pepper; 50g Pork belly; 1 bottle beer; Some Sea pepper; Some garlic; Some Shallots; 1000g oil; Some salt

by Life is a passerby

4.7 (1)

Favorite

Difficulty

Hard

Time

10m

Serving

2

In our hometown of Luzhou, there is a fish restaurant that specializes in fish. The beer fish there is quite delicious. If I don’t drink enough, I feel a little dizzy after taking a few bites, but I can’t taste the beer taste in the fish. Our hometown usually uses silver carp, but now it’s hard to get it in Xinjiang, so I use carp instead. The taste is still the same as the hometown, and it’s still the same delicious."

[sichuan Flavor Beer Fish]

1. The carp first remove the fishy line, wash the inside and out; marinate it with ginger, green onion, salt, and cooking wine for half an hour

2. Bean sauce, soaked sea pepper, chop finely; diced pork belly

3. Cut ginger into pieces, garlic also into pieces; onion, cut into small sections

4. The oil for fried fish [I used 1 kg, the oil is not wasted, and you can also stir-fry]; the oil temperature should be heated to 70% hot, and a lot of green smoke will be emitted

5. Dry the inside and outside of the fish with dry parmesan. The head of the fish is along the side of the pan and put in the pan to fry; I fry for more than 1 minute [cannot fry for too long]; pick it up and set aside

6. Leave the remaining oil of the fried fish in the pan, stir-fry the pork belly

7. Stir-fry the dried meat, add some bean paste, and season; pick up the meat and set aside

8. Put the oil in the pan again, first fry the peppercorns until fragrant, then stir-fry the bean paste, sea pepper, ginger and garlic rice over a low heat; fry the red oil

9. Add 1 bottle of beer in it, if the fish is big, you can put a bottle and a half

10. Put down the diced meat and spring onion

11. Then put the fried fish, cook it on a small fire, and pour the soup on the fish body midway; cook the fish into the flavor, color it, and use a high fire to dry the soup inside