Seasoning: salt, cooking wine, peanut oil, beer, soy sauce, soy sauce, oyster sauce, onion ginger, chicken essence and monosodium glutamate.

Practice steps

After the fish is fried, add the side dishes fried first, pour in soy sauce, add tomato pieces, sprinkle with red pepper, then use Liquan beer instead of water, pour in half a bottle of beer, cook the fish, and leave 20% soup (this soup is also necessary for soaking rice), and the beer fish is ready. The key to cooking fish is the heat, first and then slowly, until the color of the fish gradually turns yellow and the shape is in pieces.

Beer fish is exquisite from material selection to workmanship. Generally, the weight of fish is about two or three kilograms, preferably wild carp, hairy bone fish or osmanthus fish. , vigorous in the Lijiang River. Fish can be cut in half without scaling, but live carp will be cut open and their internal organs will be removed without scaling. Fry in the oil pan until the scales are soft and slightly rolled up, and the fish body is yellow, while the fish shape remains intact.

Ingredients: Snail \ lean meat

Ingredients: Dried Lentinus Edodes \ Puhe \ Perilla \ Pickled Pepper \ Salt \ MSG.

Production: take out the snail meat, wash it for later use, pound it into minced meat, season it, brew it into snail, fry it for five minutes, and then stew it for five minutes.

Features: Delicious taste, cool mint, slow eating and slow drinking, unique taste, and also has the effects of clearing away heat and improving eyesight, reducing qi and relieving asthma, resolving phlegm and relieving cough.

Introduction: Yangshuo snail brewing originated from the picturesque Yangshuo county, and it is a kind of dish with tender and smooth meat, delicious taste and delicious meat.

Ingredients: Lipu taro \ minced meat

Ingredients: dried mushrooms \ onions \ salt \ monosodium glutamate \ pepper

Production: Cut the taro into double knives, then brew the delicious minced meat into the taro clip and steam for ten minutes.

Features: one of the top ten famous dishes in Yangshuo, it is bright in color, rich in flavor, fat but not greasy, and refined from the first-class pork belly and the folk tribute Lipu taro! Ingredients: tofu \ minced meat

Ingredients: green pepper \ tomato \ mushroom \ salt \ monosodium glutamate

Production: Cut the tofu into triangles, mix the minced meat with seasoning, brew the minced meat into the tofu, fry in the pan until golden on both sides, then stir-fry the ingredients and simmer in the tofu for five minutes.

Features: The stuffing of water tofu is very important. The water tofu brewed with local characteristics in Yangshuo is very representative and can be regarded as a treasure in tofu. Ingredients: 500 grams of taro.

Ingredients: sesame 10g, sugar 200g, cooked lard or clear oil 750g (actual dosage 10g).

Making:

1. First, wash and peel taro, cut it into hob-shaped or diamond-shaped pieces, and fry it in a pan.

2. Sesame seeds are removed from impurities for later use.

3. Put a frying spoon on the fire, pour 750g of oil after it is cooked, and when it is half cooked, add taro pieces, fry it twice and color it (golden yellow), then pour out the oil.

4. Pour out the oil in the frying spoon, and the remaining oil is 15g. Put 200g of sugar into the pot, stir constantly, so that the sugar melts evenly when heated, but the fire is not too big. When the sugar solution bubbles to the size of a small needle tip, quickly pour in the fried taro pieces, sprinkle with sesame seeds, turn over evenly and serve quickly.

Features: Taro for dessert is made from local Lipu Taro. It tastes authentic.