Yangshuo beer fish is a famous local specialty in Yangshuo, the fish is fresh and spicy, without a trace of the fish itself, and the aroma of beer and fish can make people's appetite. Yangshuo's beer fish is made from fresh carp from the Li River in Yangshuo, first fried in raw tea oil produced in the mountainous regions of northern Gui, and then simmered in Guilin's finest beer, which has a unique crispy and tender flavor.

In May 2002, Yangshuo Beer Fish won the gold medal at the "Qishan Cup National Lost Cuisine Exchange Competition Seminar" for its tenderness, yellowish skin and thick juice, which left a lasting impression on the mouth. The company's first-ever beer fish was a "tour" of the capital, and in September 2018, it was named one of the top 10 classic dishes in Guangxi.

The locals say there are only two tricks: one to be in Yangshuo, boiled in Li River water, and the other to be fresh Li River live

Yangshuo beer fish

Carp (a kind of self-satisfaction living in the place of mountains and water is shown here). Live carp open belly but do not scrape the scales, remove the viscera, cut in half, each half of the side and a few knives to taste, and then sprinkled with ginger and other ingredients, put into the frying pan frying,, put into the frying pan on high heat frying until the fish scales become soft and slightly rolled up, the fish body becomes charred, dripping into the soy sauce, add tomato pieces sprinkled with red chili peppers, and then poured into half a bottle of beer simmering.

Practice steps:

1, the fish fried, into the first fried vegetables, dripping soy sauce, add tomato pieces sprinkled with red pepper, and then Li Quan beer instead of water, pour half a bottle of beer, cook the fish, leaving the soup into the pot (this soup used to soak the rice is a masterpiece), the beer fish even finished. The key to making fish is the fire, first big fire after the fire, until the fish color gradually turning yellow, shape into a block.

2, beer fish from the selection of materials to the workmanship, the road to pay attention to. Fish weight is generally about two or three pounds, preferably Li River raw wild carp, hairy fish or Guihua fish, etc., do not have to scrape the fish scales will be cut into two halves, live carp gutted but do not scrape the scales, remove the internal organs, put into the frying pan pan frying, frying into the pan on both sides of the golden brown until the fish scales become soft and slightly rolled up, the body of the fish become charred, and fish shape to maintain the integrity of the not scattered and not rotten.