Ingredients: grass carp 1 piece (4 kg weight).

Accessories: 500ml of beer, 2 eggs, 20g of oil, 4g of salt, 5g of soy sauce 1 5g, 5g of soy sauce, 2 star anise, pepper 1 pinch, ginger1piece, 5 cloves of garlic and 300ml of water.

1, 4 kg of grass carp scales, gills, viscera and abdominal black membrane, cut into 2-finger-wide fish segments, split the head in two, and wash with cold water.

2. Pour in clear beer and soak for 30 minutes.

3, the eggs are scattered, and the fish segments are wrapped in egg liquid in a bowl.

4. Heat the frying pan, pour the oil, and fry the fish section wrapped in egg liquid until golden on both sides.

5, change to a wok, fry the fish pieces, seasoning, pickled fish beer, and appropriate amount of hot water into the wok. The soup is flat with the fish, cover it, and simmer for 20 minutes on low and medium fire.