Grass carp 1 (about 5 kg), onion 1, small celery 1

Salt, cooking wine, soy sauce, oyster sauce, soy sauce, sugar,

White pepper, half a bottle of beer, millet chili, green onions, ginger, garlic, pickled peppers

Get rid of the fish line after the fish to change the knife, cut into 2 centimeters thick slices (thin and thick to fry out)

Drain the water and marinate the fish, put in the green onion and ginger, pour in 2 spoons of cooking wine, 2 spoons of soy sauce, half a spoon of soy sauce, 1 tablespoon of oyster sauce, 1 tsp of salt, 1 tsp of sugar, 1 tsp of white pepper, and marinate for half an hour;

Wrap the fish with kitchen paper to soak up the sauce (to avoid exploding the oil when you put it in the frying pan);

Bring the frying pan to 60 degrees Celsius and heat it to a boil. >Heat the frying pan to 60%, use chopsticks to hold in the fish pieces, set and then release the chopsticks, the fish will be fried to float, halfway flip flip let it evenly heat both sides;

Separate into a few times to fry slowly, too much at a time will pull down the temperature of the oil, it is easy to fry the fish meat broken!

So fried fish is already very tasty, afraid of fire friends can continue to look down;

Prepare a casserole, put some oil, put ginger and garlic cloves and onion pieces, sautéed out of the flavor, like to eat spicy friends can come to some pickled peppers, and then lay a layer of celery section;

Put the deep-fried fish pieces neatly arranged in the, drizzled with the fish marinade, and then along the side of the pot! Pour in the beer, to almost did not over the fish;

High heat to boil and then turn down the heat, cover the pot and simmer for 15 minutes, time is up, sprinkle some celery leaves and millet chili garnish a little bit on the finished.