Beer Stewed Carp
1.
Clean the carp, cut the two ends, and pull out the white fishy line
2.
Then cut a few knives on the fish, sprinkle with salt and marinate for 1 hour
3.
Prepare scallions, ginger, and minced garlic
4.
Put the carp in the hot oil and fry it
5.
Turn the golden side over
6.
Both sides are golden, add right amount of Erguotou
7.
Add green onion, ginger, minced garlic, pepper and aniseed
8.
Plus some light soy sauce
9.
Add 1 bottle of beer
10.
Add some brown sugar
11.
Add 1 bag of tomato sauce at the end
12.
Slow down the heat until the soup is almost dry before serving
13.
Put it into the fish plate and sprinkle some diced peppers to garnish
Tips:
Because salt is added when marinating, it is not added when stewing.