It is a famous local specialty in Yangshuo. The fish is tender, spicy and delicious, without the fishy smell of the fish itself. The smell of beer and fish can greatly increase people's appetite.

The fragrance is tender outside, the skin is yellow and the juice is thick, and the entrance lips and teeth remain fragrant;

It was once rated as one of the top ten classic dishes in Guangxi.

material preparation

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.

Home edition exercise

1. Prepare ingredients-wash tomatoes and cut into pieces; Wash the green pepper, cut it open and cut it into large pieces; Peel and shred ginger; Peel garlic, cut onion into small pieces, and chop coriander;

2. Wash and rinse the carp without descaling; Absorb the water on the fish surface with kitchen paper; Chop the fish into large pieces for use;

3. Wipe the frying pan with two pieces of ginger (wipe the bottom of the pan with ginger and cool the oil in the hot pan to avoid the fish skin sticking to the pan); Heat the pan and pour a little olive oil;

4. Pour in the fish pieces and fry slowly on low heat; Fry until the surface of the fish pieces is golden and the scales are curly, and take them out for use;

5. Brush the pan and pour the olive oil; Add shredded ginger and garlic cloves and stir-fry until fragrant;

6. Pour in the fried fish pieces and stir fry evenly; Add soy sauce; Pour the beer, cover it, and simmer for about ten minutes;

7. Add green and red peppers and tomatoes; Add Chili sauce and stew for three minutes.

skill

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. 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;

3. Soy sauce and Chili sauce both contain salt, so no extra salt is needed.

4. In the process of stewing fish, try to avoid turning it, so as not to break the fish.