材料：
紅鯛魚 1條
乾辣椒 5條
芹菜 (切段) 半棵
葱 (切段) 1條
薑片 5片
啤酒 1罐 (約330 毫升)
水 100毫升
蠔油 2湯匙
糖 半茶匙
鹽 少許

做法：
1.葱切段、芹菜切段、薑去皮切片待用。
2.紅鯛魚洗淨後，把肚內的血水及殘餘的內臟清理好，再抹洗乾淨，把薑片放入魚腹中。
3.平底鑊下油，放入紅鯛魚以小火把兩面煎至微焦，灑上鹽及下薑片同煎，盛起待用。
4.取另一鍋子，以小火爆香葱段、薑片、乾辣椒，倒入啤酒和水煮滾，以蠔油和糖調味，轉小火放入煎好的紅鯛魚煮10分鐘，加上芹菜裝飾，即成。

Spicy Fish with Beer
Ingredients：
1 red snapper
5 dried chilies
½ stalk Chinese celery
1 spring onion (sectioned)
5 sliced ginger
1 beer (330ml)
100 ml water
2 tbsp oyster sauce
½ tsp sugar
Salt little

Steps：
1.Section the spring onion and cut the Chinese celery into sections. Peel and slice the ginger.
2.Rinse the red snapper and remove any bloody water and entrails in the abdomen. Rinse and pat dry. Put in the sliced ginger into the fish body.
3.Heat oil in a pan. Pan-fry the red snapper over low heat until both sides are slightly golden. Add salt and ginger slices and stir well. Dish up.
4.Heat a little oil in another pot. Saute sectioned spring onion, ginger slices and dried chilies over low heat for a while. Pour in beer and water. Bring to boil. Season with oyster sauce and sugar. Turn to low heat and put in the red snapper. Cook for 10 minutes. Garnish with Chinese celery and serve.