Make carp tips, no frying, no need to put water, the fish is tender and not fishy, and it is better than braised fish

Today I will share a carp practice, a little trick to make carp, carp is not fried or fried, no need to put water, use beer as a seasoning, stew with fish, the aroma of beer and fish can make people appetizing, the fish is tender and not fishy, the color and fragrance are complete, it is better than braised meat, it is also simple to make, it is easy to learn, and the following is to share the method:

【Beer stewed carp】Ingredients: 1 carp, 1 beer (500ml), 1 coriander, appropriate amount of oil and salt, 1 green onion, 1 piece of ginger, 3 cloves of garlic, more than a dozen peppercorns, 1 large ingredient, 3-4 dried chilies, 1 tablespoon of braised soy sauce, half a tablespoon of sugar,

Steps:

1. Prepare the required materials, the fish I use is a kind of carp, called: three scales, also called: mirror carp, the flesh is fatty and tender. Beer can be canned or bottled. Remove the scales and gills of the carp, remove the internal organs, remove the black membrane in the belly of the fish, wash the fish, and wipe the surface moisture of the fish.

2. There is a fishy line on each side of the fish's body, and when you make carp, you need to take it out, because if you don't remove the fishy line, the carp will have an earthy smell. Place the fish flat on the cutting board, at the front of the fish by the gills 1-2 cm, cut a knife, do not have to cut deep, half the thickness of the fish flesh, at the tail of the fish, close to the tail of the fish, cut a knife. Then use the side of the kitchen knife to pat it a few times, and you will find that at the knife edge next to the gills of the fish, you will find a white spot as large as the tip of a needle, which is the fishy line. Gently pinch the fishy line, pull it outward, pull it with one hand, and tap the fish body with the side of the knife with the other hand, it will pull out like a white line, this is the fishy line, and the other side will also take the same method to extract, and you can do it. Cut a few knives on each side of the fish, so that the fish cooks quickly and is easy to taste.

3. Prepare the ingredients, cut the green onion into sections, slice the ginger, cut the garlic in half, and cut the coriander into sections.

4. Add oil to the pot and heat it, add green onions, ginger slices, garlic, peppercorns, and ingredients, stir-fry until fragrant, and fry dry chili peppers until fragrant.

5. Pour in the beer, then add sugar and teriyaki soy sauce and bring to a boil. Even after the beer has been cooked at high temperatures, the wheat flavor can still be preserved. Beer has the effect of removing the smell and leaving the flavor, which improves the flavor of the fish a lot. In order to make the fishy into fresh, use beer instead of water when boiling, which can play a role in removing the fishiness, adding freshness and flavor, and the soup is also more fragrant.

6. Put the fish into the pot, bring to a boil over high heat, turn to low heat and simmer, simmer for about half an hour, during which the fish is turned over once.

7. When the time comes, add salt, change the heat to reduce the juice, heat until a little soup remains, the soup becomes viscous, turn off the heat, put it on a plate, sprinkle with coriander, and a plate of beer stewed fish with color and flavor is ready.

Tips: With this method, you can also make grass carp and silver carp. The carp is made with a fishy thread, and even after the beer is cooked at high temperatures, the wheat flavor can still be preserved. Beer has the effect of removing the smell and leaving the flavor, which improves the flavor of the fish a lot. In order to make the fishy into fresh, use beer instead of water when boiling, which can play a role in removing the fishiness, adding freshness and flavor, and the soup is also more fragrant.