Braised Stinky Mandarin Fish

1. Fresh mandarin fish should be sliced from the back of the fish to remove gills and internal organs, without removing scales. Apply stinky milk rot and Sichuan peppercorns evenly on the inside and outside of the fish, then wrap the fish in plastic wrap and refrigerate for at least 3 days. The fish in this picture was left in the fridge for over 10 days and I forgot to cook it. It just washed clean and looks very fresh, right! Not bad, right!

2. Open fire, heat up the pot, pour in oil, and stir fry the sliced ginger, red and green bell peppers, garlic cloves, and dried chili peppers until they taste.

3. Add the mandarin fish and fry until both sides turn golden brown.

4. Add raw soy sauce, sugar, and pour in beer. Cover the pot and let it simmer for 10 minutes. Collect the sauce and sprinkle with chopped green onions. Serve on a plate.