Materials: 65438+ 0 carp and 2 tomatoes.
Ingredients: 1 pepper, 1 red pepper, 1 onion, 5 slices of ginger, 5 cloves of garlic and 2 parsley.
Seasoning: 1 tbsp light soy sauce, 1/2 cans of beer, 2 tbsp Chili sauce.
Exercise:
1. Wash tomatoes and cut into pieces;
2. Wash the green pepper, cut it open and cut it into large pieces;
3. Peel and shred ginger;
4. Peel the garlic, cut the onion into small pieces, and chop the parsley;
5. The carp is eviscerated, rinsed and not scaled;
6. Absorb the water on the fish surface with kitchen paper;
7. Cut the fish into large pieces for later use;
8. Wipe the oil pan with two slices of ginger (thanks to Xiao He's chubby hand leaving the country _);
9. Heat the pot and pour in a little olive oil;
10. Pour the fish pieces and fry them slowly;
1 1. Fry until the surface of the fish pieces is golden and the scales are curly, and take out for later use;
12. Brush the pan and pour the olive oil;
13. Add shredded ginger and garlic cloves and stir-fry until fragrant;
14. Pour in the fried fish pieces and stir fry evenly;
15. Add soy sauce;
16. Pour the beer, cover it, and simmer for about 10 minutes;
17. Add green peppers and tomatoes;
18. Add Chili sauce and stew for three minutes. (Editor's Note: It is recommended to use Guilin chopped pepper sauce instead of lobster sauce. Don't use sauce-flavored Chili sauce, it will mask the original flavor. )
Cooking experience:
1. Authentic beer fish does not need to be scaled. Some people like to eat fried scales. If you are not used to it, you can also remove it.
2. Before frying fish, wipe the bottom of the pot with ginger slices, and the oil in the hot pot is cold to avoid the fish skin sticking to the pot;
3. Be sure to dry the water before the fish goes into the pot, otherwise the hot oil will spill out, which is easy to burn and the fish skin is easy to break;
4. In the process of stewing fish, try to avoid turning, so as not to break the fish;
Both soy sauce and Chili sauce contain salt, so it is unnecessary to add extra salt.