Beer fish uses live carp (grass carp) caught from Lijiang River, wild freshwater fish from Lijiang River, black grass carp, wild swordfish, hairy bone fish and so on. The meat is tender, mellow and sweet, and the beer is delicious after stewing, which is not comparable to ordinary fish.

The method of making beer fish is also unique. When cooking, first kill the fresh Lijiang fish without scraping the scales (authentic beer fish, the scales are crisp and delicious), put them in an oil pan, fry them on both sides until golden brown, then add a lot of beer, soy sauce, peppers, fungus and tomatoes, and cover them with yellow stew until cooked. Yangshuo beer fish is full of color, flavor and taste. The food is fragrant, smooth but not greasy, crisp and tough. The utensils for beer fish are also very special. The fish is put in a flat plate. Below the plate is a basin, put some water, and then there is a fire below, unlike Sichuan hot pot, which directly puts the pot on the fire. In this way, the fish on it is not easy to burn and heated evenly, and the mouth is delicious, without any fishy smell of the fish itself.

Ingredients: live fish Accessories: green and red peppers, tomatoes.

Seasoning: salt, cooking wine, sesame oil, beer, soy sauce, oyster sauce, onion ginger, chicken essence, chicken soup;

1, fish washed to remove five internal organs, tomatoes and green peppers washed and cut into pieces;

2, sit in a pot and ignite, pour oil and heat it, then add fish and fry it;

3. Then light a fire in the pot, pour the oil into the fried fish, add onion, ginger, green pepper, beer, oyster sauce, cooking wine, soy sauce, chicken essence, salt and chicken soup, and simmer for five minutes. After boiling, add tomatoes and sesame oil.

Lazy practices:

Ingredients: ginger, onion (onion is not fragrant), pepper (morning pepper), fish (all kinds of fish), beer, one bottle of soy sauce, two tablespoons.

Practice: fry ginger, pepper and scallion first, put some soy sauce first, and then pour it when the beer is almost cooked (leave a little at the bottom of the bottle, which is useful! ), and then sprinkle salt into the beer, and the beer will bubble up and look good. ...

Then take out the fish, cut some flowers with a knife, put soy sauce and salt on them, throw the fish into the pot, and turn the fish over at the right time.

Boil one or two Jin of fish 15~20 minutes (pour the rest of the beer in, and the pot will be ready in 5 seconds)

Let's learn from others' hotels, take two vegetables and leaves to cushion the plate, then fish up, sprinkle some onions on the fish first, and pour the soup on the fish and onions ... Wow ... delicious ~ ~

Because the last bit of alcohol is not completely volatilized, after eating the whole fish, my face is basically pink and tender ... it looks good ~ ~

Don't forget to put salt in the soup. ...