The practice of beer fish, how is beer fish done delicious
This kind replaces the fish that cooking wine will come to burn with beer, fishy smell all is divided, aroma 4 excessive, taste is delicious, hot and not impetuous, flesh tightens solid bright character tender, mouthfeel very beautiful, it is small one of piscine practices that precious jade to love most!

With makings 

Fish
Ginger
Garlic
Green pepper
Red any of several hot spice plants
Beer
Soy
Unripe smoke
Salt
Gallinaceous essence
Chopped green onion

The practice of beer fish 

  1. The behead after fresh live fish is handled clean piece abluent (what I choose is half grass carp, of course, the fish that you also can choose you to like oh)

  2. Air water portion reserves; Ginger cuts silk, garlic to cut bead, Qing Gongjiao to cut a group

  3. After boiler burns heat, enter right amount oil, rotational bowl, let oil stick the boiler face of full particular area

  4. The fish that puts air moisture content piece, in turning, small fire simmer in water reachs two sides summary hair is yellow

  5. Join bead of Jiang Si, garlic and chili group, press 1 : The scale of 1 drenchs beer and clear water (like wine sweet thicker beer scale can increase appropriately)

  6. After water is burned, transfer into right amount soy, unripe smoke, salt, small fire is slow in turning boil about ten minutes, shovel with boiler ceaselessly during scoop Shang Han drench it is on piscine piece, in order to make its even tasty, till cruelly oppress is squashy, shang Zhishou is thick

  7. Can move essence of a few chicken, Sa Cong to spend a boiler

2019-12-13
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