Ingredients: one grass carp 2 pounds, 1 piece of water tofu, half an onion, 1 handful of enoki mushrooms, one red bell pepper, half a head of garlic, 1 piece of ginger, half a bottle of beer, 1 tablespoon of bean paste, 1 tablespoon of salt, 2 tablespoons of soy sauce, 1 tablespoon of soy sauce, 1 oyster sauce, 1 tablespoon of pepper and chicken essence, one tablespoon of cornstarch.

Practice: 1, the fish scraped the scales and dealt with the internal organs, the fish line gently drawn out, wash off the black membrane in the belly, cleaned, chopped off the head and tail of the fish, and then cut the fish body into segments, the head of the fish cut into two halves.

2, the fish pieces into the basin, put 1 tablespoon of soybean paste, 1 tablespoon of salt, 2 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, 1 oyster sauce, 1 tsp pepper and chicken essence, a spoonful of cornstarch, scrub and mix well, marinate for ten minutes.

3, enoki mushrooms washed and torn into strips, tofu rinsed and cut into large blocks, and then the onion ginger cut into pieces, garlic peeled and sliced.

4, casserole with the right amount of oil to heat, put onion ginger garlic burst incense, lay a layer of mushrooms, and then put on the tofu block.

5, and then put the marinated fish pieces on the top, pour the marinade, pour half a bottle of beer, beer did not exceed the fish, cover and simmer for 15 minutes.

6, sprinkle with diced red and green peppers cut, cook for another 2 minutes to turn off the fire.