Eating grilled fish in the summer seems to be a kind of fire on the fire - after all, the hot weather will eat hot food, the whole person will be burned! But this grilled fish is different! In the hot, the tip of the tip of the tongue also feels a little refreshing, like suddenly met the air-conditioned room under the scorching sun, who knows who is refreshing, the original is the credit of beer and lemon leaves ~ maybe tonight, you You can eat a magical refreshing grilled fish while watching the ball!
The fish is called the fish shop owner to help open the side, the stomach should be connected. After washing the fish, the flower knife is placed in the thicker place.
Put the fish on both sides of the salt and put it on the steaming rack for half an hour. This will help the fish to taste and dry. If the fish is dry, it will be easy to cook.
Put oil in the Taji pot and preheat it in hot pot for 15 minutes.
Put the fish skin down and fry the lid for 15 minutes.
Open the lid and take out the fried fish. Pay attention to the fact that if the fish is fried, it is easy to pick it up. If you can't get it, it won't be fried.
Add scallion, ginger, garlic, pepper, and stir-fry
When the scent is floating, put the konjac, lotus root, and kelp layer by layer, and put in the favorite ingredients.
Put in the fish, sprinkle with chili powder, pour in soy sauce, white wine and beer, and finally add the lemon leaf of green vegetables and green garlic, and tear it off if you like it.
Cover the lid and continue cooking in the rice cooker mode for 20 minutes.
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