Main ingredient: 1 carp, 2 tomatoes

Ingredients: 1 sharp pepper, 1 red pepper, 1 green onion, 5 slices of ginger, 5 cloves of garlic, 2 cilantro

Seasoning: 1 tablespoon of soya sauce, 1/2 can of beer, 2 tablespoons of chili sauce

Methods:

1. Wash tomatoes, cut into chunks;

2. Green, Red pepper washed, split, cut into large pieces;

3. Ginger peeled, shredded;

4. Garlic peeled, green onion cut into small pieces, chopped cilantro;

5. Carp removed viscera, rinsed, without scaling;

6. Use kitchen paper to dry the surface of the fish;

7. Chopped the fish into chunks for use;

8. Wipe the skillet with two slices of ginger (thanks to He's fat hands ^_^);

9. Heat the pan and pour in a little olive oil;

10. Pour in the fish and fry slowly over a low heat;

11. Fry the fish until the surface of the fish is golden brown and the scales are curled, then remove from the pan and set aside;

12. Brush the pan clean and re-pour in the olive oil;

13. Add the shredded ginger, the fish scales, and the olive oil, then add the ginger and the olive oil.

13. Stir in the ginger and garlic;

14. Pour in the fried fish and stir-fry well;

15. Add soy sauce;

16. Pour in the beer, cover the pot, and simmer for about ten minutes on low heat;

17. Put in the green and red bell peppers and tomatoes;

18. Add the chili sauce, and continue to simmer for another three minutes before removing the pot from the oven. (Editor's note: It is recommended to use Guilin chopped pepper sauce without tempeh, do not use sauce-type chili sauce, it will cover the original flavor)

Cooking tips:

1. authentic beer fish do not need to remove the scales, and some people specialize in eating fried curly fish scales, if you are not accustomed to it, you can also be removed;

2. before frying the fish, rub the bottom of the pan with a piece of ginger, and the hot pan with cool oil under the fish, you can avoid the fish skin sticking to the pan;

2. Fish skin sticking to the pot;

3. Fish before the pot, be sure to dry the water, otherwise the hot oil splash out, easy to burn, and fish skin easy to break;

4. Stewed fish in the process, try to avoid turning, so as not to break the fish;

5. Soy sauce and chili sauce contain salt, do not need to add additional salt.