Special beer crisp fish(mi zhi pi jiu su yu kuai fu qiao qu yu gu )

Special beer crisp fish

Introduction:

"I've always been a greedy cat since I was a child. I love fish, all kinds of fish, frying and stewing. I'm not tired of eating it ~ ~ ~ this fish is crisp and tender. It's fresh and fragrant. It's not dry without firewood. Take a bite. It's crisp and tender. It's very pleasant ~ ~ you guys who love fish, you might as well have a try."

Production steps:

Step 1: a grass carp, clean, to fish line, standby

Step 2: remove the head and tail, leave the middle for reserve (fish head and tail, and the cut fish bone can be reserved for making fish head tofu soup)

Step 3: cut the fish body into two finger wide segments

Step 4: erect the cut fish section, stick it to the fish bone, and cut off the fish meat (this way, the fish meat will be less wasted, easy to cut, and will not hurt the hand)

Step 5: remove the bones of all the fish pieces, and cut the fish into proper size.

Step 6: prepare the right amount of white vinegar, beer and salt

Step 7: put 2 spoons of white vinegar, half a bowl of beer and 1 spoonful of salt into the fish and marinate for 15 minutes

Step 8: squeeze the water out of the salted fish and take it out.

Step 9: in the fish, put in a little baking soda (about the size of the nail plate, no more), 2 tbsp steamed fish soy sauce, 1 tbsp pepper, 3 tbsp beer, marinate for 10 minutes

Step 10: start the pan, add proper amount of oil, heat up to 60% to 70%, and fry over low heat. When the oil is hot, coat the salted fish with starch.

Step 11: deep fry slowly over low heat, golden on both sides.

Step 12: reserve the fried fish

Step 13: put a little oil in the pot, add onion, ginger and garlic and stir until fragrant

Step 14: add green and red pepper, stir fry evenly

Step 15: pour in the fish pieces and add proper amount of steamed fish soy sauce. Stir fry until the fish changes color.

Step 16: put it on a plate. Eat it while it's hot. It's crisp outside and tender inside. It's delicious~~

Materials required:

Grass carp: 1

Red pepper: 1

Steamed fish soy sauce: right amount

Baking soda: a little

Starch: right amount

Salt: right amount

Green pepper: 1

Pepper: right amount

Beer: moderate

Onion, ginger and garlic: a little

White vinegar: right amount

Precautions: 1. Marinate with beer for the first time, in order to remove the fishy smell in the fish. So be sure to squeeze the water out of the fish. 2. Marinate for the second time to make the fish absorb water. More delicious. 3. Cut off the fish and remove the fish bone. It is easy to operate, safe and won't hurt hands. It's also OK to use this method to make boiled fish fillets~

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Mi Zhi Pi Jiu Su Yu Kuai Fu Qiao Qu Yu Gu