Yangshuo beer fish

　　Yangshuo beer fish is one unique local dish with spicy and fresh meat, without any stink. The pleasant flavor of beer and fish can make the diners have a very good appetite. Yangshuo beer fish is made by the alive carp of Lijiang river Yangshuo, fried by tea oil of north mountainous area of Guilin, and the up-scale beer of Guilin. Yangshuo beer fish itself bears crispy and tender pleasant flavor.

　　The dish was originally made by a few private restaurants. Nowadays, the dish prevail in most restaurant especially those of western street of Yangshuo where now grow into a gourmet bazar. Many large stalls offer this dish. For restaurant owner, the dish is a brand dish, however for diners, the dish is a dish offering best flavor. Nowadays, the dish is popular among foreigners too.

　　“Once try it and unforgettable” is an accurate remark on the dish. The unique flavor of Yangshuo beer fish attracts many tourists who all strongly appraise and recommend it.

　　The cooking ware is very special. Fish was put above a pan, beneath the pan is a plate filled with water and beneath the plate is the fire, unlike the Sichuan hot pot is directly cooked above the fire. In this way, the fish is not easy to be over-cooked for heating evenly.

　　While having beer fish, the first feeling is the fish skin so wonderful. The fried fish skin is so crispy, dipped into sauce, form a totally new tong experience. Another feeling is that it is so stupid without pepper, for best taste, the hotter, the more perfect for this dish.

　　It is weird, once Yangshuo beer fish moves to other places from Yangshuo, it will lose all original pleasant flavor. Thus diners only can taste the beer fish in Yangshuo. Yangshuo beer fish has became a brand dish for local food. The best Yangshuo beer fish is made by carp from Lijiang river or Yulong river for the reason that the fish is not stinky, but offering more nutrition.

　　How to cook Yangshuo beer fish:

　　1.Seasonings: sliced tomato; sliced green and red pepper; shred ginger; garlic without skin; diced green onion; and ground coriander.

　　2.Carp is removed from entrails and washed clean but keeping scale. The fish is dried and cut into slice.

　　3.The pan is rubbed with ginger, once the pan is heat, the olive oil is put inside.

　　4. Sliced fish was put inside the oil and fried slowly by little fire. Once it is fried, looks yellow and crispy, the fish carp bend, it was taken out.

　　5. The pan is washed clean, refill with olive oil, then fried shred ginger and garlic.

　　6. The sliced fish was put inside, added with sauce, beer, covered with lid, cooking for 10 minutes.

　　7. Green pepper and red tomato were added together with hot pepper, continuously cooking three minutes and well-done.

　　Reminders:

　　1.Scale need not be taken off from Yangshuo beer fish. Some diners prefer the bend scale and if not getting used to, scale can be taken away too.

　　2.Before fish is put inside the pan, fish has to be dried for avoiding to splash hot oil, and the same avoiding the fish skin brittle.

　　3.Sauce and hot pepper contain salt and need not put extra salt.

　　4.While cooking fish, avoid move for keeping fish complete.