1. Wash the grass carp, carefully remove the black membrane in the belly of the fish, and extract the fishy tendons on both sides of the fish body.

2. Make several even diagonal cuts on both sides of the fish body.

3. Wrap the fish in kitchen paper and absorb the water on the surface.

4. Place in a plate, sprinkle with dry starch and spread evenly. Take a bowl and add appropriate amounts of salt, sugar, black pepper, green onions, red pepper, dark soy sauce, and water and stir evenly.

5. Pour oil into the hot pan, turn to low heat, and when the heat reaches 40% or 50%, fry the fish on both sides over low heat. Do not rush this process.

6. After frying, pour the sauce into the fish pot. Bring to a boil over medium heat and put some tomato sauce on the fish. Time 5 minutes.

7. Pour in the beer and simmer for 10 minutes. After serving, sprinkle some coriander.

The meat of grass carp is thick and delicious. If eaten regularly, it can supplement high-quality protein. The stewed grass carp I made today did not add a drop of water, it was stewed entirely with beer. Stewing fish in beer can remove the fishy smell and also react with the fish to make it more tender and delicious.