1. Materials are ready. Baked beans in tomato sauce can be replaced with tomato sauce if you don’t have it.
2. The crucian was hit with a diagonal knife on both sides. Use beer instead of water to wash, knead and wash, and then rinse with beer.
3. Change each small tomato to 4 pieces. I personally think that small tomatoes are more delicious, and they look more beautiful.
4. Fry the crucian carp in a frying pan over medium-low heat until it is burnt on both sides. Be patient and don't rush to flip it after you set it aside, it's about 3-5 minutes.
5. In a separate wok, heat the peanut oil a little, then sauté the ginger and tomatoes together.
6. Put the fried fish in, add three spoons of tomato sauce and baked bean seasoning.
7. Then pour the beer and make it level with the fish. Add appropriate amount of salt and MSG to taste. It is enough to collect the juice from the fire to the extent of personal preference.
8. Finally, let's take a picture of this seasoning. This is also a practice taught me by a friend who grew up on the beach and eats fish all year round.
Tips:1. The role of beer instead of water in this dish is very important. Beer not only removes fishy, but also makes the fish taste more delicious.
2. After the fresh fish is slaughtered and kept in the refrigerator for one hour, the meat will taste better. This was introduced by a chef on TV.
3. Cooking rain, or braising or stewing fish, must be a big fire.
