Ingredients: 2 kg grass carp, tofu 1 piece, half onion, Flammulina velutipes 1 piece, one red pepper, half garlic, ginger 1 piece, half a bottle of beer, 1 tablespoon of bean paste, 1 spoonful of salt, and so on.

Practice: 1, the fish scraped the scales and treated the internal organs, gently pulled out the fish line, washed off the black film in the belly, cleaned it, chopped off the head and tail, then cut the fish into sections and cut the head in half.

2. Put the fish pieces into a basin, add 1 tablespoon of bean paste, 1 tablespoon of salt, 2 tablespoons of light soy sauce, 1 tablespoon of light soy sauce, 1 oyster sauce, 1 tablespoon of pepper and chicken essence, and 1 tablespoon of starch, grab and mix evenly, and marinate for 10 minutes.

3. Wash and tear the Flammulina velutipes into strips, rinse the tofu and cut it into large pieces, then cut the onion and ginger into pieces and peel and slice the garlic.

4. Heat the casserole with proper amount of oil, add onion, ginger and garlic to saute, spread a layer of Flammulina velutipes, and then put on tofu.

5. Put the marinated fish pieces on the top, pour the marinated sauce, pour half a bottle of beer, and cover the beer without fish, and simmer for 15 minutes.

6. Sprinkle with diced red and green peppers and cook for another 2 minutes to turn off the heat.