Practice of Stewing Grass Fish with Beer

Main components; Grass carp 1, 800 ml beer, half an onion.

Accessories; 1 red pepper, 3 parsley, 2 shallots, a little salt, proper amount of soy sauce, 2 star anise, 1 pinch of pepper, 2 fragrant leaves, proper amount of water, 1 egg.

Grass carp 1 piece, weight 1, 3 kg, scraping scales, gills and internal organs, and cleaning.

2. Grass carp is cut into pieces, and fish teeth are removed from the fish head, which is also one of the reasons for the fishy smell; Half an onion, 1 red pepper, shallots and coriander are ready; 800 ml draft beer can use pure beer instead of dark beer. Too bitter taste will affect the umami taste of fish.

3. Cut onion into large pieces, chives and coriander into sections, and red pepper into oblique sections.

4. Beat the eggs into a bowl and dip both sides of the fish pieces with egg liquid; Pour the right amount of oil into the wok in advance and heat it over medium heat.

5. fry the meat in the oil pan until both sides are golden; Fry the remaining egg liquid until cooked.

6. Put the fried fish pieces and eggs into the casserole, and then put some pieces of bacon to refresh yourself.

7. Leave the bottom oil in the pan and fry the onions and peppers.

8. Pour a proper amount of salt, soy sauce, star anise, pepper and fragrant leaves into the pot, and then pour 800 ml of draft beer into the pot. If there is not enough beer, add some water and bring to a boil.

9. Pour the onion beer soup into the fish casserole. Water equals fish, don't exceed the highest warning line of casserole.

10. After the fish soup is boiled over medium heat, cover it and simmer for 30 minutes. This soup is thick and fragrant.