1. Scrape the scales, remove the internal organs, clean the bream, and cut the back on both sides
2. Slice ginger, cut chives into small pieces
3. Pour the oil in a hot pan, heat it to 50% heat, grab the tail of the fish, and spread the oil on both sides of the fish separately
4. Pour 1 can of beer
5. Spread ginger slices, do not add a lid, and boil on high heat for about 1 minute
6. Pour in the soy sauce for color mixing, add salt and sugar to taste, add 300ML of water, cover the pot, bring to a boil on high heat, turn to medium and low heat for 20 minutes
7. Finally, turn to high heat and collect the soup, during which time the soup is poured on the fish.
8. Prepare a fish plate, serve it out, and sprinkle with chopped green onion
Tips:1. If the fish is not fishy, be sure to scrape the scales, remove the internal organs, and rinse with clean water until there is no blood;
2. During the fish cooking period, keep checking whether the pan is sticky or not;
3. Ordinary cooking wine can be used without beer, but the taste is a little bit worse
4. Braised vegetable sugar can't be less;
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