Ingredients: 2 kg grass carp, tofu 1, half onion, Flammulina velutipes 1, one red pepper, half garlic, ginger 1, half a bottle of beer, bean paste 1 tablespoon, salt 1 tablespoon, 2 tablespoons of soy sauce.

Practice: 1, fish scales to treat internal organs, gently pull out the fishing line, wash off the black film in the belly, clean it, cut off the head and tail, then cut the fish into sections and cut the head in half.

2. Put the fish pieces into a pot, and add 1 tablespoon bean paste, 1 tablespoon salt, 2 tablespoons soy sauce, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 tablespoon pepper and chicken essence, 1 chicken essence.

3. Wash and tear Flammulina velutipes into strips, wash and cut tofu into large pieces, then cut onions and ginger into sections, and peel and slice garlic.

4. Heat the casserole with proper amount of oil, add onion, ginger and garlic, stir fry, spread a layer of Flammulina velutipes, and then add tofu.

5. Put the marinated fish pieces on it, pour the marinated sauce, pour half a bottle of beer, cover the beer and cook for 15 minutes.

6. Sprinkle diced red and green peppers and cook for another 2 minutes to turn off the heat.