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Beer Fish - Pijiu Yu from Yangshuo China Recipe

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This recipe for Beer Fish - Pijiu Yu from Yangshuo China is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
100gms fish (firm white with skin on)
2 Tbsp. peanut oil
1/2 tomato - chopped
1/2 green pepper - sliced
1/2 red pepper - sliced
1 Tbsp. sliced garlic tops or spring onions
2 Tbsp. ginger - sliced
2 cloves garlic - crushed
1 Tbsp. soy sauce
1/2 tsp. salt
1/2 glass beef
Directions:
Directions:
Heat wok. Add oil and heat. Put fish into wok, skin side down, put salt on top of fish. Fry on each side for about 3 minutes. Make sure the skin is brown. Put all veggies, garlic and ginger on top of the fish. Pour on soy sauce and beer. Cover and cook for 5 minutes. Remove lid add spring onions, reduce liquid for 2 minutes. Serve on rice.
Personal Notes:
Personal Notes:
This picture is of Dennis in China at a Chinese cooking school.

At the Yangshuo Cooking School in China our teacher stressed with us the importance of having the wok very hot before cooking.

Braised in a brew made from the spring waters that flow into the legendary Li River, beer fish has become Yangshuo's most famous dish.

 

 

 

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