Steps:
1. Prepare a big grass carp and cut off its fins with scissors. One on the head and one on the tail. Gently pat the fish to take out the fishing line and clean up the black film in the belly of the fish, otherwise it will smell fishy.
2. Clean grass carp chop off the fish head and stew it, and then chop it into small pieces about one centimeter wide, which is easier to taste.
3. Put the chopped fish pieces into a bowl and start pickling: add 2 tablespoons of light soy sauce, 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of oyster sauce, 1 tablespoon of bean paste, a little salt, a little chicken essence, a little pepper and 1 tablespoon of starch.
4. Prepare an onion, cut it into small pieces, then break it and put it in a bowl for later use. Onions can deodorize and enhance fragrance and prevent sticking to the pot.
5. Prepare a piece of white radish, peel it, cut it into small pieces and put it on a plate. Clean a white mushroom and put it on a plate for use.
6. Cut more accessories: garlic is peeled and sliced, ginger is peeled and sliced, and a chive is cut into small pieces for use.
7. Put the chopped onion, ginger and garlic into the pot and stir fry 1 min.
8. After the onion is fried, spread a handful of white mushrooms, then spread the prepared oil tofu, and finally put the white radish.
9. After the fish pieces are marinated, put them into a casserole, pour the marinated fish juice together, then pour a can of beer of about 330 ml, cover and boil, and then turn to medium heat 12 minutes.
10 and 12 minutes later, the house is full of fragrance, and a little chopped green onion and millet are sprinkled to enhance the taste, and the delicious casserole stewed fish is ready.