Yangshuo's "beer fish" is a famous local specialty in Yangshuo. The fish is tender, spicy and delicious, without the fishy smell of the fish itself. The smell of beer and fish can greatly increase people's appetite. The beer fish in Yangshuo is made of fresh carp from Lijiang River in Yangshuo, fried with raw tea produced in the mountainous area of northern Guangxi, and stewed with fine beer produced in Guilin, which has a unique crisp and tender flavor.

In May, 2002, yangshuo beer fish won the gold medal of "Qishan Cup National Fanzong Food Exchange Competition Seminar", with fragrant skin and thick juice, and fragrant lips and teeth. So, yangshuo beer fish "swam" into the capital in a fair way. 2065438+September 2008, it was rated as one of the top ten classic dishes in Guangxi.

There are only two unique tricks that locals call: one is to cook with the Lijiang River in Yangshuo, and the other is to live the Lijiang River.

yangshuo beer fish

Carp (a kind of complacency in a beautiful place) Cut the live carp without scraping the scales, eviscerate it, cut it in half, season it every half a few times, sprinkle with shredded ginger and other ingredients, fry it in oil pan until the scales are soft and slightly curly, and the fish body is brown. Then pour in soy sauce, sprinkle red pepper on the tomato pieces, and pour in half a bottle of beer for stew.

Practice steps:

1. After the fish is fried, add the side dishes fried first, pour in soy sauce, add tomato pieces, sprinkle with red pepper, then use Liquan beer instead of water, pour in half a bottle of beer, cook the fish, and leave 20% soup (this soup is also necessary for soaking rice), and the beer fish is ready. The key to cooking fish is the heat, first and then slowly, until the color of the fish gradually turns yellow and the shape is in pieces.

2, beer fish from material selection to workmanship, the road is exquisite. Generally, the weight of fish is about two or three kilograms, preferably wild carp, hairy bone fish or osmanthus fish. , vigorous in the Lijiang River. Fish can be cut in half without scaling, but live carp will be cut open and their internal organs will be removed without scaling. Fry in the oil pan until the scales are soft and slightly rolled up, and the fish body is yellow, while the fish shape remains intact.