Fish stew.

Ingredients:

1 grass carp

Accessories:

300g beer, 30g green onion, 20g ginger, 2 garlic head.

Seasoning:

3 grams of salt, 2 grams of MSG, 3 grams of sugar, 10 grams of cooking wine, 5 grams of soy sauce, and a little cooking oil.

Preparation method:

1. Remove the scales, gills and intestines from the fish and wash it before use.

2. Shave the grass carp into two pieces along the spine and cut into 5 cm wide chunks for later use.

3. Cut green onions into inch-long sections, cut ginger into large pieces, and set aside whole cloves of garlic.

4. Heat oil in a pot. When it is 60% hot, add fish pieces and fry briefly.

5. Add soy sauce and cooking wine, then add beer and water until the fish pieces are just covered.

6. Add onions, ginger, garlic and salt and sugar to taste.

7. Cover and cook over high heat for 5 to 7 minutes.

Tips:

1. Fry the fish pieces only slightly, do not turn them over, otherwise they will be fragile.

2. The time for stewing fish should not be too long, otherwise the fish will lose its smooth and tender texture due to aging.