1, carp de-tendon
In close proximity to the head and tail of the carp each cut a small mouth, be careful not to cut too deep. Knife gently pat the body of the fish, and then from the mouth there slowly draw out the tendons. Be careful not to use too much force, or the fish will be fishy if you don't draw it out thoroughly.
2, cut carp
In the back of the fish openings, the fish whole cut, cut carefully, do not break the fish belly. After taking out the internal organs, wash the fish with water and set aside.
3, prepare the ingredients
The side dishes that need to be prepared are: bean curd milk, Guilin chili sauce, Guilin beer, pickled bean curd, pickled chili peppers, dried chili peppers, tomatoes, and ginger, green onion and garlic.
4, fried fish
Wipe the bottom of the pan with ginger, then heat the pan, put more oil, then put the fish down on a small fire and fry slowly. The skin of the fish will turn
5. Ingredients
When it is golden brown, shake the pan and put the fish out of the pan and set aside.
Put oil in the pan, put in the chopped pickled bean curd, pickled chili and ginger and garlic.
6, carp and beer mix
Put the fried fish down, fried fish skin this side up, then pour Guilin beer. Don't put too much beer, never go over the skin of the fish, otherwise the skin won't be crispy. Simmer on low heat for 5 minutes to allow the fish to fully absorb the flavors, about 5 minutes.
7, carp and ingredients mixed
According to personal taste add tofu milk, chili sauce, green pepper and tomatoes, and then add cooking wine and soy sauce to taste, high heat juice can be removed from the pot.