The delicious stewed carp practice is as follows:

Tools/materials: 1 carp, 1 bottle of beer, 1 tablespoon of soy sauce, 2 grams of salt, 30 grams of soy sauce, 10 grams of soya sauce, 2 star anise, 1 pinch of pepper, 1 section of green onion, 1 piece of ginger, 1 head of garlic, 10 grams of oil, 1 cup of hot water, oil, tabletops, knives, kitchen paper, frying pan.

1, large carp scaling, gill removal, gutting, remove the black membrane in the abdomen, clean.

2, dry the surface of the water, with a little force to press the body of the fish, a sharp knife to cut off the back of the fish, the fish belly, don't cut off, the fish section interval 2 finger width, after cutting try to disk, disk into a circle.

3, frying pan in a little oil, onion, ginger, garlic cloves, anise, pepper into the pot, sautéed after the flavor of the pouring soy sauce, choking out the aroma.

4, carp into the pot, do not have to fry, pour directly into the beer, and then pour the right amount of hot water, and fish body level. Fish oil what can also be at the same time into the pot.

5, and then a large spoon of soybean paste. Soybean paste is fermented to produce a large number of amino acids, which is an important source of the fresh flavor of the sauce.

6, cover and simmer on low heat for 30 minutes.

7, the fish is not easy to turn over, the surface color is slightly lighter, you can use a spoon from time to time to scoop up the soup poured on the fish, fully into the flavor; to be thick soup can be out of the pot.

8, out of the pot on the plate. Beer stewed carp, mellow flavor, very delicious.