Preparation of ingredients

1 grass carp, parsley, carrots, green peppers, red peppers, onions, ginger, garlic, green onions, cooking wine, soy sauce, oyster sauce, salt, sugar, pepper, beer, balsamic vinegar?

Steps

Step 1: Buy a fresh grass carp from the market, handle it well, remove the gills, guts and fishy threads, and then cut it into cubes with a knife and put it into a pot with ? Appropriate amount of cooking wine, salt and white pepper to marinate.

Step 2: marinate the process of grass carp, prepare side dishes, the green and red pepper were cut into pieces, carrot slices, parsley to remove the leaves, cut into segments spare. And then the onion, ginger, garlic, scallion? All cut into pieces and set aside.

Step 3: Pour oil into a pan, and when it is slightly hot, add the marinated fish, and fry until the surface of the fish turns brown, not completely cooked. The fish will not be easy to stew, and when you eat it, it is very fragrant without fishy flavor.

Step 4: Place a casserole dish on the stove, heat until slightly hot, pour a small amount of oil, add green onion, ginger and garlic and stir-fry to get the flavor.

Step 5? : Arrange the green and red peppers, parsley, onions and carrot slices and other side dishes in the casserole in order, all the green vegetable types staggered, so that the heat can be evenly distributed, but also will allow the flavors to penetrate each other, and the broth will add the fresh flavor of the green vegetables.

Step 6: Finally, the fish section in order to arrange in the top of the green vegetables, pay attention to the fish head and tail of this kind of resistance to cooking parts on the bottom, the fish belly of this kind of meat tender parts on the top.

Step 7: fish section all set up, because the fish and vegetables are not good flip, you can find a bowl of sauce, bowl add soy sauce, oyster sauce, sugar, salt, balsamic vinegar, pepper and mix well after the pot along the edge of the drizzle into the casserole, and finally add a can of beer, add beer soup soup do not have to not over the fish section, because a moment after the stewed, the vegetables will be out of a lot of soup.

Step 8: Cover the casserole lid, stewed on low heat for about half an hour, you can get out of the pot, after adding the beer, the fish is very tender, meat, no fishy flavor, parsley and green pepper, onions and other green vegetables all the flavor into the soup, soup is very fresh, you can soak rice to eat.

Tips

1, casserole fish can use grass carp, carp blackfish and other meat tender fish, preferably live fish, in the treatment of fish to remove the fish on the back of the fish line, so that the fish will be fresh and not fishy.

2, side dishes can choose to like green vegetables, but try not to choose spinach, oatmeal and other non-cooking leafy vegetables, green vegetables should not only taste fresh, but also to resist cooking.

3, the fish in the frying time do not need to fry, frying is to let the surface of the stereotypes out of the flavor, so that the fish in the casserole is not easy to stew scattered, and the meat is very fragrant.

4, add the beer does not need to be not over the fish, because the side dishes will be cooked out of a lot of water, stewed fish with vegetable juice and beer, the fish will be both soft and tender and delicious, soup has wheat flavor and vegetable flavor and fish flavor, soak rice is also very delicious.