Chinese Food
Fried yellow croaker with beer
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I am a real Cantonese, and a girl growing up by the sea. I really grew up by the sea. I can go to the sea hundreds of meters from my home. When I was a child, I would go to the sea from time to time to buy fresh fish just caught in the sea. According to the principle, people living by the sea should be very good at seafood. But I'm not very familiar with it. I used to be bad at steaming fish. I used to be I don't like cooking. I don't want to learn. But now people grow up. They change their environment and mentality. Cooking was once a responsibility. Now it's an interest. Now it's a little late to mend seafood. Fortunately, there are also seafood in Liuzhou. Although it's not particularly fresh, sometimes it's still a little fresh fish. Today I bought yellow croaker, added beer, went to the fishy smell with a light beer fragrance and taste The way is very good. The banquet dishes are also suitable
Cooking ingredients
Cooking Steps
Step1:Shred onion, ginger, red pepper. Remove scales and viscera from fish. Wash. Drai
Step2:Cut two sides of the fish. Don't cut it to the bone. About half of the depth. Dry the water on the fish with a paper towel. Apply a little salt on both sides. Apply a thin layer of starch
Step3:When the frying pan is heated to 70% of the heat and smokes, fry the fish. Do not move or turn it first. Let it shape
Step4:Pan fry one side until golden, then turn the other side to golde
Step5:Put the fried fish aside firs
Step6:Leave the oil in the frying pan. Stir the onion, ginger and garlic slices and red pepper slices in a small heat to give the fragrance
Step7:Add some salt, pepper, a little sugar, stir fry the flavor, then put down the beer. Change the fir
Step8:
Step9:The quantity of beer is about half of that of fish. When the beer is boiled, fish will come down
Step10:Spoon the juice over the fish until it is collected and out of the po
Step11:
Step12:
Cooking tips:1-fish can be dried with kitchen paper before frying, so as to avoid skipping oil when frying. 2-starch can be applied on the surface of fish to keep the water content of fish. It's not easy to fry old 3-Beer, which plays the role of deodorization and fragrance. The dosage is not much. It's easy to separate and cook delicious fish stewed for a long time.
