Beer fish uses live carp (grass carp) caught from the Li River, wild clear-water fish from the Li River, grass carp, wild sword-bone fish, hair-bone fish, etc. The meat is fresh and tender, tastes mellow and sweet, and is stewed in beer.

Complete, that is not comparable to that of ordinary fish.

The method of making beer fish is also very unique. When cooking, first kill the fresh Lijiang fish without scraping the scales (the scales of authentic beer fish are fried very crispy and are delicious), then put them into the oil pan.

Fry on both sides until golden brown, then add a large amount of beer, soy sauce, chili, fungus, tomatoes and other condiments, cover and simmer until cooked.

The Yangshuo Beer Fish is ready with full color, flavor and flavor.

The food is fragrant in the mouth, smooth but not greasy, crispy and tough.

The vessel for serving beer fish is also very special. The fish is placed on a flat-bottomed plate. Under the plate is a basin with some water, and below is the fire. Unlike Sichuan hot pot, the pot is placed directly on the fire.

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In this way, the fish on top is not easy to burn and is heated evenly, making it delicious and delicious without any fishy smell of the fish itself.

Ingredients: live fish. Accessories: green and red peppers, tomatoes.

Seasonings: salt, cooking wine, sesame oil, beer, soy sauce, oyster sauce, onion and ginger, chicken essence, chicken soup. Method: 1. Wash the fish and remove the internal organs, wash the tomatoes and green and red peppers and cut them into pieces; 2. Set the pot on the fire and pour in the oil.

After the oil is hot, add the fish and fry it; 3. Put the pot on the fire again, pour the oil into the fried fish, add onions, ginger, green and red peppers, beer, oyster sauce, cooking wine, soy sauce, chicken essence, salt and chicken stock and simmer over high heat

Five minutes, add tomatoes and sesame oil after boiling the pot.