Teach you the trick of making fish, don't put a drop of water, just add it, and eat it without being fishy and delicious

Some people don't like to eat freshwater fish, feel that the earthy smell is heavy, in fact, is not to master the production method, today to teach you the tricks of making fish, do not put a drop of water, just add it, stew fish with beer, stew fish with beer, beer and fish can produce enzymatic reactions, so that the stewed fish tastes better. Freshwater fish has a strong fishy smell, and in addition to improving the meat quality of the fish, the main thing is to remove the fishy smell and earthy smell of freshwater fish. The fish made is attractive in color and not fishy and particularly delicious, you also learn this practice, which will make you like to eat freshwater fish, so that the dishes on the table at home are richer and more nutritious, and the following is to share the practice:

【Beer Fish】Ingredients: 1 carp, 1 coriander, 500ml beer, appropriate amount of oil and salt, 1 green onion, 2 slices of ginger, 2 cloves of garlic, about 10 Sichuan peppercorns, 2 dried chili peppers, 1 large ingredient, 1 tablespoon light soy sauce, 1 tablespoon of braised soy sauce, half a tablespoon of sugar, 1 tablespoon of rice vinegar

Steps:

1. Prepare the required ingredients and cut the green onion into sections. Slice the ginger, crack the garlic, remove the seeds from the dried chili peppers, and wash the coriander. I used a three-scale fish, a variant of the European carp, and its skin is shiny, smooth and shiny like a mirror, so it is called the mirror carp. Sandao scales are a kind of carp, and there are three relatively thick fish scales on the body, so it is named Sandao scales. The three scales can be burned or stewed, with fewer spines and more meat, and the taste is better than that of ordinary carp and grass carp.

2. Clean up the fish, the black membrane in the fish belly should be removed, the black membrane in the fish belly is fishy, it should be removed, and then wipe the water on the surface of the fish, and then scratch a few knives on both sides of the fish, so that the fish is easier to taste.

3. Heat the pot with oil, fry the crucian carp into it, fry the crucian carp on both sides until golden brown, and raise a layer of hard shell.

4. Set aside the fish, add the green onions, ginger slices, garlic granules, dried chilies and ingredients to the oil and fry until fragrant.

5. Pour in the beer, then add sugar, light soy sauce, teriyaki soy sauce and rice vinegar.

6. Boil, turn to low heat and stew, during the period, turn the fish over once, stew over low heat, stew with low heat, with high heat easy to stew the fish to pieces, the form is incomplete,

7. When there is a little soup left in the stew pot, add salt, reduce the juice over high heat, turn off the heat, put it on a plate, and sprinkle with coriander.

Tip: Beer and fish are enzymatically processed, so that the stewed fish tastes better. Freshwater fish has a strong fishy smell, and in addition to improving the meat quality of the fish, the main thing is to remove the fishy smell and earthy smell of freshwater fish.