Beer fish uses live carp (grass carp) caught from Lijiang River, wild freshwater fish from Lijiang River, black grass carp, wild swordfish, hairy bone fish and so on. The meat is tender, mellow and sweet, and the beer is delicious after stewing, which is not comparable to ordinary fish.

The method of making beer fish is also unique. When cooking, first kill the fresh Lijiang fish without scraping the scales (authentic beer fish, the scales are crisp and delicious), put them in an oil pan, fry them on both sides until golden brown, then add a lot of beer, soy sauce, peppers, fungus and tomatoes, and cover them with yellow stew until cooked. Yangshuo beer fish is full of color, flavor and taste. The food is fragrant, smooth but not greasy, crisp and tough. The utensils for beer fish are also very special. The fish is put in a flat plate. Below the plate is a basin, put some water, and then there is a fire below, unlike Sichuan hot pot, which directly puts the pot on the fire. In this way, the fish on it is not easy to burn and heated evenly, and the mouth is delicious, without any fishy smell of the fish itself.

Ingredients: live fish Accessories: green and red peppers, tomatoes.

Seasoning: salt, cooking wine, sesame oil, beer, soy sauce, oyster sauce, onion ginger, chicken essence, chicken soup;

1, fish washed to remove five internal organs, tomatoes and green peppers washed and cut into pieces;

2, sit in a pot and ignite, pour oil and heat it, then add fish and fry it;

3. Then light a fire in the pot, pour the oil into the fried fish, add onion, ginger, green pepper, beer, oyster sauce, cooking wine, soy sauce, chicken essence, salt and chicken soup, and simmer for five minutes. After boiling, add tomatoes and sesame oil.