Yangshuo Beer Fish(阳朔啤酒鱼)

Yangshuo Beer Fish is a traditional cuisine from Yangshuo County, Guangxi Zhuang Autonomous Region, China, known for its unique cooking method and delicious flavor. It has a bright, golden-yellow color appearance, tender meat and a strong aroma of alcohol. The alcohol and aroma of the beer penetrate into the fish, making it tender and juicy. In addition, ingredients such as chili peppers, sliced ginger and scallions add spice to the dish.
The origin of Yangshuo Beer Fish can be traced back to the 1980s, when local fishermen accidentally poured beer into a pot of boiling water while catching fish, resulting in the fish becoming more tender and flavorful. This unique cooking method has gradually spread and become a specialty of the Yangshuo region. Not only do local residents love it, but it also attracts many tourists to come and taste it.
阳朔啤酒鱼是来自中国广西壮族自治区阳朔县的传统美食,以其独特的烹饪方法和美味的口感而闻名。它的色泽鲜亮,金黄色的外观,肉质嫩滑,酒香浓郁。啤酒的酒精和香气渗透到鱼肉中,使其鲜嫩多汁。此外,配料如辣椒、姜片、葱段等也为菜品增添了香辣。
阳朔啤酒鱼的起源可以追溯到上世纪 80 年代,当当地渔民在捕鱼时不小心将啤酒倒入烧水的锅中,结果鱼肉变得更加鲜嫩美味。这种独特的烹饪方法逐渐流传开来,成为阳朔地区的特色美食。不仅当地居民喜欢它，也吸引了众多游客前来品尝。

How to make Yangshuo Beer Fish (做法)

1.Fish selection: Choose freshwater fish such as fresh grass carp or crucian carp.
2.Cleaning and treatment: Remove scales and internal organs from the fish and clean it.
3.marinating: marinate the fish with salt, cooking wine and other seasonings for a few moments to make it taste good.
4.Deep frying: Deep fry the marinated fish in hot oil until golden brown, remove and set aside.
5.Stir fry the ingredients: Heat the pan with oil and stir fry the chili, ginger, garlic and other ingredients.
6.Add beer: Pour the sauteed ingredients onto the fried fish.
7.Grill: Cook the fish over medium-low heat until it is flavorful and the soup thickens.
8.Serve: Plate the cooked beer fish and sprinkle with chopped green onion and cilantro as decoration.

1. 鱼的选择：选用鲜活的草鱼或鲫鱼等淡水鱼类。
2. 清洗处理：将鱼去鳞、去内脏，清洗干净。
3. 腌制：将鱼用盐、料酒等调料腌制片刻，使其入味。
4. 炸制：将腌制好的鱼放入热油中炸至金黄色，捞出备用。
5. 炒制配料：热锅加油，放入辣椒、姜片、蒜末等配料炒香。
6. 加入啤酒：将炒好的配料倒入炸好的鱼上，再加入适量的啤酒。
7. 烧制：用中小火将鱼煮至入味，汤汁浓稠即可。
8. 上桌：将煮好的啤酒鱼装盘，撒上葱花、香菜等作为装饰。