Cut the fish into cubes and marinate with salt and allspice for 20 minutes.
Put a proper amount of oil in the hot pot. When the oil is 50% hot, put the marinated fish pieces. The two sides of the fish pieces are slightly fried (the fish is fragile, should not be turned too much), and it is fried into golden yellow.
Heat the remaining oil from the fried fish in the pan, add ginger and garlic cloves, and add the dried red pepper and red millet pepper.
Put in a piece of tomato and stir-fry for a while, pour a bottle of beer into the pot.
Boil the beer, pour the fish, put three tablespoons of sugar and a small amount of salt, and cook for about 3 minutes on medium heat.
After the fish is out of the pan, sprinkle some shallots and serve.
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