Beer fish

Overview

Not long ago, I went to Yangshuo to eat beer fish, and this dish was served every time I ate. It just so happened that I also liked fish very much, so I came back and made one too. It feels pretty good, O(∩_∩)O haha~

Tags

• private kitchen
• celery
• chicken essence
• fuel consumption
• garlic
• light soy sauce
• old soy sauce
• pixian douban chili sauce
• rock sugar
• star anise
• zanthoxylum bungeanum
• fish
• ginger
• salt
• tomatoes

Ingredients

Steps

1. 1 Ingredients: Wash the fish and marinate it with cooking wine, rice vinegar and salt for 1 hour in advance; cut tomatoes into cubes, cut celery into diagonal slices, and slice ginger and garlic;

   

2. 2 Mix dark soy sauce, light soy sauce, oil, salt, rock sugar, rice vinegar and cooking wine into a sauce and set aside;

   

3. 3 Heat the pan with cold oil. When the oil is hot, add the fish from the side of the pan and fry until brown on both sides;

   

4. 4 Fry the fish until brown, add beer and bring to a boil over high heat;

   

5. 5 Add ginger and garlic;

   

6. 6 Add the prepared sauce;

   

7. 7 Bring to the boil again and cook for 10 to 15 minutes. Add tomatoes and celery and cook over medium heat;

   

8. 8 In about 5 minutes, the soup will dry up over high heat, sprinkle in salt and cook;