Stewed fish in beer also takes advantage of the fact that when the beer is heated at high temperature, the alcohol in the beer will evaporate, leaving obvious wheat fragrance and a natural sweetness. The fish made by this method is crisp and tender outside, very tasty, not only smells particularly fragrant, but also tastes mellow and sweet in the mouth, especially delicious.

Stewed fish with beer

1. Remove scales and viscera from fish, wash, cut into pieces, and marinate with peanut oil, soy sauce and salt for 3 minutes.

2. Heat the pot, pour in the right amount of oil, turn on a small fire after the oil temperature is 80% hot, and fry the fish pieces in the pot with dry water. Fry until one side is slightly browned, then turn over and fry again.

Don't pour the oil of the freshly fried fish, and continue to use it for frying side dishes. Wash and cut red pepper, green pepper, garlic, ginger and garlic, and stir-fry with the remaining oil of fish.

4. Put the freshly fried fish into the pot and stir fry. Add some soy sauce and fish sauce to taste.

5, pour the beer into the pot, you can just pass the fish pieces, after the fire is boiled, turn to a small fire and simmer.

6. When the soup is almost collected, just add some salt and garlic leaves.