1. materials: 1 fresh grass carp (1.6 kg), 1 can of Yellow River beer, starch, salt, sugar, black pepper, onion, red pepper, tomato sauce, soy sauce and water. 1 piece of kitchen paper.

2. Practice: Wash grass carp, carefully remove the black membrane in the belly of the fish, and extract fishy tendons from both sides of the fish. Cut evenly on both sides of the fish. Wrap the fish in kitchen paper to absorb the water on the surface.

3. Put in a dish, sprinkle with dry starch and spread evenly. Add salt, sugar, black pepper, onion, red pepper, soy sauce and water to a bowl and mix well.

4. Pour the oil in a hot pot, and simmer. When the heat reaches 4% to 5%, fry both sides of the fish with low heat. This process can't be anxious.

5. After frying, pour the sauce into the fish pot. Boil over medium heat and put some ketchup on the fish. Time is 5 minutes. Pour in beer and simmer for 1 minutes. Sprinkle some coriander after cooking.