Beer fish(pi jiu yu )

Beer fish

Introduction:

"I bought a 2.5 Jin grass carp, a long one. The family wood has such a big pot and such a big plate, so it can only be cut into sections. I'm not good at making fish. I dare not make it too complicated. Fish head and tail steamed with chopped pepper, the body part of the beer fish. This dish can be regarded as a fool's recipe. There is no possibility of failure. The fish cooked in beer is not fishy at all and tastes delicious. It's a simple dish that novices in the kitchen can definitely try. "

Production steps:

Step 1: remove head and tail of grass carp, cut into sections, marinate with cooking wine, pepper and a little salt for 30 minutes.

Step 2: cut the green and red pepper into circles, shred the ginger, dice the garlic, and mince the green onion.

Step 3: put the oil in the pot, turn the pot, and let the oil cover the bottom of the pot. Fry the fish until both sides are yellowish.

Step 4: add green pepper, red pepper, ginger and garlic, and stir fry until fragrant.

Step 5: pour the beer and water into the pot at the ratio of 1:1, add soy sauce, soy sauce, sugar and salt to taste. Bring to a boil over high heat and simmer over low heat.

Step 6: while stewing, use a spoon to pour the soup on the fish. About 10 minutes later, when the fish is fully mature, open the fire. When the soup is thick, it can be put on the plate. Finally, sprinkle with chopped green onion.

Materials required:

Grass carp body: one

Green pepper: one

Red pepper: one

Scallion: right amount

Ginger: right amount

Garlic: right amount

Cooking wine: moderate

Pepper: right amount

Salt: right amount

Soy sauce: right amount

Old style: moderate

Sugar: right amount

Note: 1, the amount of beer and water should not be more than two-thirds of the height of fish. 2. If you like strong wine, you can increase the proportion of beer. 3. When stewing, you must use the soup to drench the fish, so that the fish can be cooked thoroughly and taste evenly.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Pi Jiu Yu