Ingredients: 1 pepper, 1 red pepper, 1 onion, 5 slices of ginger, 5 cloves of garlic and 2 parsley.

Seasoning: 1 teaspoon light soy sauce, 1/2 cans of beer, 2 teaspoons of Chili sauce.

Exercise 1. Prepare ingredients-wash tomatoes and cut into pieces; Wash green and red peppers, cut open and cut into large pieces; Peel and shred ginger; Peel garlic, cut onion into small pieces, and chop coriander;

2. The carp is washed and rinsed without scaling; Absorb the water on the fish surface with kitchen paper; Chop the fish into large pieces for use;

3. Wipe the wok with two slices of ginger (wipe the bottom of the wok with ginger slices and cool the oil in the hot pot to avoid the fish skin sticking to the wok); Heat the pan and pour in a little olive oil;

4. Pour in the fish pieces and fry slowly on low heat; Fry until the surface of the fish pieces is golden and the scales are curly, and take out for later use;

5. Brush the pan and pour olive oil again; Add shredded ginger and garlic cloves and stir-fry until fragrant;

6. Pour in the fried fish pieces and stir fry evenly; Add soy sauce; Pour in beer, cover and stew for about ten minutes;

7. Add green and red peppers and tomatoes; Add Chili sauce and stew for three minutes.

Pay attention to 1. Authentic beer fish doesn't need to be scraped. Some people especially like to eat fried fish scales. If they are not used to it, they can also delete it.

2. Be sure to dry the water before the fish goes into the pot, otherwise the hot oil will splash out, which is easy to burn and the fish skin will be easily broken;

3. Soy sauce and Chili sauce both contain salt, so no extra salt is needed.

4. In the process of stewing fish, try to avoid turning, so as not to break the fish;