1. Cut the grass carp into two finger-wide pieces and marinate in salt for 15 minutes.
2. Cut tomato into large pieces, green pepper into large pieces, red pepper into small pieces, garlic sprouts into small pieces, ginger slices, pat the garlic, and chopped green onion into small pieces.
3. Let the fish skin stick with a layer of starch and prepare for frying. Put the starchy fish into the pot immediately with the skin facing down.
4. Let the oil rise in the cold pan. When the oil is hot, add the starchy fish with the fish skin facing down. Fry the fish skin first. Don't turn it frequently during frying to prevent the fish from breaking off. After frying for a while, use the pan head manually , The fish can be turned over when it can move by itself, and then the fish part is fried.
5. After the fish is fried, serve it out for later use.
6. Heat up the oil in the pan, add garlic, ginger slices, the white part of the garlic sprouts, and the white part of the chopped green onion, and stir fry for a fragrance.
7. After the scallion, ginger, garlic and fry the aroma, pour the fried fish.
8. Add tomatoes.
9. Prepare beer
10. Pour in beer, just submerged the fish, then add a spatula's light soy sauce, a third spatula's dark soy sauce, a spoonful of oil, a teaspoon of sugar, a teaspoon of salt, cover the pot, and simmer 5 minutes.
11. Add the green chilies, cover and simmer for 2 minutes.
12. Add the red pepper, cover and simmer for 2 minutes.
13. Add the green leaves of the garlic sprouts, open the lid and continue to cook for 3 minutes, when the soup becomes only two-thirds left, add the remaining green onion, and it's ready to be out of the pot!
Tips:1. The grass carp needs to be fried first, the fish is not easy to break, and it is more fragrant. The fish skin needs to be glued with starch and then fried, it will be more delicious.
2. It takes about 20 minutes to cook after the beer is served. There is no need to collect the juice, leaving a little more soup, which is very good for the meal.
