【Beer grilled fish】
Overview
I have eaten beer fish in my hometown of Luzhou, Sichuan, but this is the first time to eat it grilled. I can't eat the beer fish in Guilin, Guangxi, without the fish shells. Although I used more than a bottle of beer for this dish, I couldn't taste the beer. The fish was simmered over low heat and the beer flavor penetrated into the fish. The fish meat is still very tender, the skin is crispy, spicy and delicious, without any fishy taste. It tastes delicious, so feel free to try it
Tags
Ingredients
Steps
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Carp enter the knife from the back of the fish and remove the fishy line
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Use salt, pepper; green onion sections, shredded ginger, and tomatoes; marinate for an hour
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Saute the sea pepper in vegetable oil until fragrant, add some sesame seeds and sea pepper in it; pound them together finely. Fry the Sichuan peppercorns and pound them finely [set aside for grilled fish]
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Basic ingredients for making beer fish. Doubanjiang, oil, pepper, tomatoes, ginger slices, garlic, sea pepper cubes, tomato paste
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Brush the baking pan with oil, then brush the fish body with oil, salt, sea pepper noodles, a little peppercorns, and put tomatoes on top.
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Bake for 5 minutes [I thought it was going to stew, so the time was shorter]. I used 220 degrees for the upper tube and 180 degrees for the lower tube
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Then brush the fish back with oil, salt, sea pepper noodles, a little peppercorns, and put tomatoes on top.
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Bake for 7 minutes; I used 220 degrees for the upper tube and 180 degrees for the lower tube
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Grilled fish [Just wait until the beer is cooked and pour it on top]
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After the bean paste is fragrant and colored, add red sea pepper, ginger, garlic, and tomato paste; stir-fry for 1 minute
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Pour more than 1 bottle of beer. After it boils, pour it into the baking pan.
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Dice half of the red sea pepper, cut the wild mountain pepper into sections, and sprinkle with chopped green onion. Soybean
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Place on the induction cooker and cook on low heat for 6 minutes.
