Grass carp 1 piece (75ml), tomato 1 piece, 3 green peppers, 5g ginger, garlic 1 head, 2 dried peppers, 2 tablespoons of Pixian bean paste (30g), 2 pieces of Guilin fermented bean curd, and light soy sauce1spoon (/kloc

method of work

1, grass carp washed, eviscerated and cut into large sections; Wash tomatoes and cut them into small pieces; Wash the green pepper and cut into sections; Cut ginger into large pieces, peel garlic and wash for later use.

2. Heat the oil (45ml) in the wok to 50% heat, add the fish pieces and fry until the color is golden.

3. Stir-fry the oil in the pan (the remaining 30ml) to 70% heat, add ginger slices, garlic cloves, Pixian bean paste, green pepper segments and dried peppers and stir fry.

4. Stir-fry the fragrance, pour in the light soy sauce, pour in the beer, until the beer boils, add the fried fish pieces and Guilin fermented bean curd, and stew for about 20 minutes on medium heat. When the soup is almost dry, add the tomato pieces, and change the fire until the soup is thick.

Tips

* * When stewing fish, beer is used instead of water. Under the action of enzymes in beer, protein decomposes, which can increase the freshness and delicacy of fish and remove the fishy smell.