I m going to go to Yangshuo to play, I heard that the beer fish there is very famous, I want to ask

Guilin's landscape is the best in the world, and Yangshuo's landscape is the best in Guilin. "When I came to Yangshuo, in addition to taking a cruise to enjoy the picturesque scenery of the Li River and experiencing the bar style of Yangshuo West Street, I naturally didn't want to miss the local food. In addition to eating a bowl of authentic Guilin rice noodles for Yangshuo people's three meals a day, eating the famous beer fish is also on the minds of many tourists.

Yangshuo beer fish, using the best freshwater carp of the Li River, the meat is delicious, and it also takes the meaning of "carp jumping over the dragon gate"; The carp is cooked and fried in raw tea oil produced in the mountainous area of northern Guangxi, and the special flavor of the tea oil removes the earthy smell of the carp; It is simmered with Guilin's local high-quality beer, Liquan beer, to remove the smell and relieve greasyness, and at the same time further enhance the flavor and increase the taste layering. In 2002, Yangshuo Beer Fish, which is fragrant on the outside and tender on the inside, juicy on the inside and fragrant on the lips, won the gold medal of the year, and became famous in one fell swoop.

As a local specialty of the main dish, there are more than 100 restaurants and restaurants focusing on beer fish in the small area near Yangshuo West Street, including local brand chain restaurants such as Master Fu Gold Medal Beer Fish, Xie Sanjie Beer Fish, Liu Sister Beer Fish, and Xie Dajie Beer Fish. It can be seen that the popularity of beer fish in Yangshuo is no less than that of Lao Sun's family in Xi'an Muslim Street.

I believe that many tourists, like me, always have the habit of checking in the local signature food when traveling to a certain place, even if the taste is not necessarily liked. After introducing the origin of beer fish and how to cook the ingredients, I believe everyone is already droolingWhich beer fish is more recommended? My answer is neither.

First of all, it is a beer fish in popular tourist attractions, the biggest profit ** is to rip off customers, an ordinary carp of three or four catties cost four or five hundred to eat, and my friends and I went to the trick. In addition, raw tea oil has a high cost as a food oil, and it will definitely not be used to fry fish for small shops, because the oil used to fry fish can only be used for frying, and the oil will seriously affect the taste if it is used more than 3 times.

So if you still want to check in and experience it after reading these, then go to Dianping and Meituan to find a chain of beer fish**, at least, it's affordable, and the taste is not too bad, and the food safety and hygiene conditions are acceptable in comparison.

The master beer fish there is very good, because the master beer fish is a well-known old local shop, the taste is pure and fair, and you can eat many local specialties.

In fact, beer fish is all famous dishes in Yangshuo, basically every restaurant has it, the taste is similar, the best I have ever eaten is the fisherman's beer fish on Yangshuo West Street.

Yangshuo's beer fish, each has its own characteristics, Wangjia Huadiao beer fish, more famous.

If you come to Yangshuo, you must try the beer fish here.

When we come to Yangshuo, we must not miss the scenery here. Guilin is the best in the world, and this is what it is talking about. Yangshuo itself is still relatively good, but its commercial development here in West Street is larger.

So if you go to West Street, try to find some snack bars that are more distinctive, don't go to those Internet celebrities and the like, which may be more expensive, or carry passengers.

Beer fish is a dish with fresh fish and beer as the main raw materials; green and red peppers and tomatoes are used as auxiliary materials; Salt, cooking wine, peanut oil, beer, light soy sauce, dark soy sauce, oyster sauce, green onion and ginger, chicken essence, and monosodium glutamate are the seasonings.

1. Wash the fish and remove the five organs, wash the tomatoes and green and red peppers and cut them into pieces;

2. Sit in a pot and light the fire, pour the oil and heat it, add the fish and fry it;

3. Then sit in the pot and light the fire, pour the oil, put in the fried fish, add green onions, ginger, green and red peppers, beer, oyster sauce, cooking wine, soy sauce chicken essence, salt, chicken soup and simmer for 5 minutes, add tomatoes and sesame oil after boiling.

Practice 2. 1. Ingredients, add more garlic, pickled pepper, dried chili, Sichuan pepper, and big ingredients - it turns out that it is wrong to add Sichuan pepper and big ingredients, but it is good to add pickled peppers

2. Shred the green and red peppers and cut the tomatoes into cubes

3. I like to eat celery, and I also add it to taste good

4. The delicious beer fish is on the table, not bad, right?

Method three. Voice.

Ingredients: 1 carp, 2 tomatoes, 1 sharp pepper, 1 red pepper, 1 green onion, 5 slices of ginger, 5 cloves of garlic, 2 coriander, 1 tablespoon light soy sauce, beer, 1 2 cans, 2 tablespoons of chili paste.

Beer fish [1].

Directions: 1 Wash the tomatoes and cut them into cubes.

2 Wash, cut and cut the green and red peppers into large pieces.

3 Peel and shred the ginger.

4 Peel the garlic, chop the green onion into small pieces, and chop the coriander.

5 Remove the internal organs of the carp and rinse them without removing the scales.

6 Use kitchen paper to absorb the moisture on the surface of the fish.

7 Chop the fish into large pieces and set aside.

8 Rub the frying pan with two slices of ginger.

9 Heat a pan and pour in a little olive oil.

10 Pour in the fish pieces and fry slowly over low heat.

11 Fry until the surface of the fish pieces is golden brown and the scales are curled, then set aside.

12 Brush the lead round pot and pour in the olive oil again.

13 Add shredded ginger and garlic cloves and stir-fry until fragrant.

14 Pour in the fried fish pieces and stir-fry evenly.

15 Add to the light soy sauce.

16 Pour in the beer, cover the pot and simmer for about 10 minutes.

17 Add the green and red peppers and tomatoes.

18 Add the chili sauce and continue to simmer for three minutes.

Yangshuo beer fish is a famous specialty in Yangshuo, in which the fish is spicy and delicious, there is no fishy smell, and adding some beer can make people more appetizing. Yangshuo's beer fish is the kind of big carp in Zaidajiang Doudong, cooked in raw tea oil and simmered with Yangshuo's unique beer, with a spicy and tender unique taste. And the big carp fish jujube pin lead meat contains folic acid, vitamins, protein and other elements that are beneficial to the human body, which plays a great role in our maintenance of our health.

It depends on personal tastes I think the taste of northerners is weak.

Yangshuo beer fish, Yangshuo's famous specialty. Among them, the fish is spicy and delicious, and there is no fishy smell. Add beer and wine for appetizers. Yangshuo beer fish is a virtual omen return, and then hit the river guess the virtual carp, fried in raw tea oil, and stewed in Yangshuo special beer.

Yangshuo beer fish is a famous local specialty in Yangshuo, the fish is spicy and delicious, without a trace of the fishy smell of the fish itself. It is mainly cooked and fried in raw tea oil produced in the mountainous area of northern Guibei, and simmered in the fine beer produced in Guilin, and the original flavor of beer fish can only be tasted in Yangshuo.

As the saying goes, "I don't know if I don't eat, I can't forget if I eat", the unique taste of beer fish has attracted a large number of tourists, and they are full of praise after eating, so it is highly recommended.

When I ate beer fish, my first feeling was that I didn't expect the skin to be so delicious! The scales are fried into a crispy shell and covered in sauce, making it truly a new taste experience. Another feeling is that not adding more chili peppers is a stupid change, this dish is only spicy to be perfect, and only strong is enjoyable.

The cooking utensils are very special, the fish is placed in a flat-bottomed plate, and under the plate is a basin, put some water, and then there is a fire, not like Sichuan hot pot directly on the stove. In this way, the fish on top is not easy to burn and is heated evenly.

Strange to say, once Yangshuo beer fish was moved from Yangshuo to other places, it lost its original flavor, so diners can only taste the delicious and mellow beer fish in Yangshuo, and Yangshuo beer fish has become a beautiful scenery of Yangshuo's food culture.

The authentic Yangshuo beer fish is made from fish from the Li River. Or do it with the fish of the Yulong River. The meat is not fishy and nutritious. And it's a rare fish.

Yangshuo Beer Fish, which is a better Yangshuo Hua sister beer fish, is a beer fish with authentic Yangshuo characteristics.

What is the traditional practice of Yangshuo beer fish?

Yangshuo "Beer Fish" is a famous local specialty in Yangshuo, the fish is spicy and delicious, without a trace of the fishy smell of the fish itself, and the aroma of beer and fish can make people appetize. Yangshuo's beer fish is made of fresh carp from the Li River in Yangshuo, which is first cooked and fried in raw tea oil produced in the mountainous areas of northern Guangxi, and then stewed in the fine beer produced in Guilin, which has a unique crispy and tender flavor.

In May 2002, Yangshuo beer fish was fragrant on the outside and tender on the inside, the skin was yellow and the juice was thick, and the mouth was fragrant and fragrant, and it won the gold medal in the "Qishan Cup National Mizong Cuisine Exchange Competition Seminar". As a result, Yangshuo Beer Fish "swam" into the capital in a dignified manner. In September 2018, it was rated as one of the top ten classic dishes in Guangxi of "Chinese cuisine".

There are only two tricks that the locals call it: one is to boil it in Yangshuo with water from the Li River, and the other is to live it fresh from the Li River.

Yangshuo beer fish.

Carp (a kind of self-satisfaction in a place where the mountains and rivers are beautiful). The live carp is disemboweled, but the scales are scraped in a small round, the internal organs are removed, the two halves are cut in half, each half is cut horizontally a few times to absorb the flavor, and then sprinkled with ginger shreds and other ingredients, put it into the oil pan and fry it violently, put it into the oil pot and fry it over high heat, until the fish scales become soft and slightly rolled, the fish body becomes charred and yellow, pour in soy sauce, add tomato pieces and sprinkle red pepper, and then pour in half a bottle of beer and simmer.

Steps: 1. After the fish is fried, put in the side dishes that have been fried first, pour in soy sauce, add tomato pieces and sprinkle red peppers, then replace the water with Liquan beer, pour in half a bottle of beer, cook the fish, and leave the soup when it is out of the pot (this soup is also a must for soaking rice), and the beer fish is done. The key to making fish is the heat, first on high fire and then on a simmer, until the color of the fish gradually turns yellow and the shape is in pieces.

2. From the selection of materials to the workmanship, the beer fish is exquisite. The weight of the fish is generally in.

Two or three catties or so, it is best to be the vigorous wild carp, hairy fish or osmanthus fish of the Li River, etc., do not scrape the fish scales to cut the fish in half, the live carp is disemboweled, but the scales are not scraped, the internal organs are removed, and the oil pan is fried violently, and the next pot is fried into golden brown on both sides, until the fish scales become soft and slightly rolled up, the fish body becomes charred and yellow, and the fish shape remains intact and does not scatter.