How to Make Sichuan Flavor Beer Fish

Ingredients Introduction

Carp 600 grams Doubanjiang (bean paste) Sauce As needed Ginger Rice as needed (Kuā jiāo, Sichuan pepper) As needed Five-spice meat 50 grams, one bottle of beer, pickled chilies and garlic as neededCilantro as needed, oil 1000 grams, salt as needed

[Sichuan-style Beer Carp] Steps:

1. Remove the fish entrails, wash the carp inside and out;Marinate with ginger slices, segments (scallion pieces), salt, and rice wine for half an hour.

2. Finely chop the doubanjiang and pickled chilies;Cut the five-spice meat into small pieces.

3. Slice the ginger into pieces; mince the garlic as well;Chop the cilantro into small sections.

4.Fry the carp Used oil [I used 1 kilogram, the oil was not wasted and can be used for stir-frying other dishes]. Heat the oil to about seven-tenths of its temperature, with plenty of smoke.

5. Dry the carp thoroughly using a kitchen towel,Fry the head side first, then place it in the pot. Fry for over one minute [Do not fry for too long]. Remove and set aside.6. Leave some oil from frying the carp; add and stir-fry the meat pieces.

7. Stir-fry until the meat is dry, then add a little doubanjiang and seasonings;

Set aside the meat pieces.8. Reheat the oil in the pot, first fry the Sichuan pepper, then use low heat to stir-fry the doubanjiang and pickled chilies, ginger, and garlic.

Stir until a red oil is produced.9. Add one bottle of beer [or one and a half bottles if the fish are larger].

10. Place the meat pieces and cilantro in the pot.

11. Then add the fried carp, simmering over low heat;

During cooking, pour some of the sauce over the carp body.Simmer until the carp absorbs flavor and turns an appealing color; reduce the heat to a high flame and cook off the remaining sauce. 12. Serve in a bowl and sprinkle with cilantro on top. The fish is cooked to flavor, colored, and the broth inside is reduced with high heat.

12. Serve on a plate and sprinkle with green onions.