Description:The style of cooking is classified: Sichuan Cuisine | Private savings dish | Suit the taste of both old and young Taste: Chilli Make the difficulty: The chef is (advanced) Make time: 50 minutes The materials: 1 grass carp is about 1000 grams Condime... Boiled fish of chilli

• The style of cooking is classified: Sichuan Cuisine | Private savings dish | Suit the taste of both old and young
• Taste: Chilli
• Make the difficulty: The chef is (advanced)
• Make time: 50 minutes

• The materials: 1 grass carp is about 1000 grams
• Condiment: 1 egg, salad oil is 1000- 1500 grams, 1250 grams of soup, 5 grams of refined salt, 3 grams of gourmet powder, 4 grams of ground pepper, 15 grams of cooking wine, the ginger is a stretch of 3 grams, 7 grams of garlic cloves, 8 grams of festival of spring onions, Chinese prickly ash, doing appropriate amount of hot pepper
• The boiled fish's method of chilli:
• 1,The grass carp slaughters and manages netly, takes down the net fish, the oblique razor blade becomes about 0.2 centimetres of thick slice, then put into bowl, add salt, cooking wine, water starch and even; It is in bulk that fish's head and fishbone are cut; Old ginger, garlic are peeled and cleaned, cut the end of the ginger and garlic; Blue and green bamboo shoots are cleaned, cut slice; The chives are cleaned, cut a chopped scallion.
  2,Pan put very hot oven, cook refined oil familiar with to forty percent, put, do hot pepper section, Chinese prickly ash, Pi County beans petal fry fragrant to colour, put into Mi, garlic rice Jiang fry slightly, mix fresh soup, endure, happen bad smell to familiar with with salt, cooking wine, pepper powder, white sugar, soy sauce, distiller grains juice, fish head, fishbone.
  3,Another pan put very hot oven, cook a little refined oil, put into blue and green bamboo shoot tip fry, break, born with the salt, put it into the bowl for use.
  4,Endure fish head and bone to offer flavor pull out, go bankrupt at blue and green bamboo shoot tip, pan the decoction will be cooked and boiled, put the sliced fish into and slip and float and is familiar with scatteredly, it is tasty and precise and even to cook, it is put into the bowl that the pan arises, spread the chopped scallion.
  5,Pan cook refined oil familiar with to fifty percent, put, do hot pepper, Chinese prickly ash, ginger garlic rice fry fragrant, drench it on the chopped scallion.
  Characteristic: Meat is delicate, chilli is not dry, fresh and fragrant and mellow, enjoy endless aftertastes.
• Note:
• Quality of taste key to depend on rough pepper, hot pepper quality of raw materials and endure, make red level of oil. Generally Ao has red oil, pays attention to grasping the oil warmly, high and aptly to wash and paste the Chinese prickly ash, do the hot pepper in advance in the restaurant; It is low to have no piquancy and perfume. The fish must be the living fish, grass carp, snakehead, fat head, carp will do. There must be bad smell in the soup, the sliced fish blanched has bad smell. Family make one spend two 1.5 seem, waste some, have rough pepper, hot pepper can increase and decrease according to the circumstances according to one's own taste in addition.