- The style of cooking is classified: Sichuan Cuisine | Homely dish | Suit the taste of both old and young
- Taste: Chilli
- Make the difficulty: The chef is (advanced)
- Make time: 50 minutes
- The materials: Fresh fish, bean sprouts, hot pickled mustard tuber silk
- Condiment: Cooking wine, salad oil, spring onions, ginger, garlic, hot pepper, Chinese prickly ash, broad bean paste, starch
- The boiled fish's method of the daily life:
- 1,The fresh fish cleans the section, puts into bowl and pickles with the cooking wine, salt, chopped scallion, ginger foam, add the starch and do a good job of it for subsequent use about 20 minutes later
2,Put in the pan into a little of oil, open small fire and put broad bean paste to fry fragrantly after very hot oven is heated, will salt the fish well down to put into pan, will add and poach for about 3- 5 minutes
3,The bean sprouts are easy to copy to put the basin, spread the hot pickled mustard tuber silk, the well-done fish pull out and pave on the bean sprouts and hot pickled mustard tuber, spare
4,The soup which is boiled the fish is poured out, the pan cleans and cooks doing, quench into the salad oil (the sliced fish is suitable that oil amount can be covered) ,Put Chinese prickly ash, hot pepper, ginger scene, garlic foam after the small baked wheat cake is hot, it is fragrant to fry, spread into 3 spoons of salt
5,Will bomb the oil juice well to quench into the basin, spill the fragrant spring onions - Note:
- 1,The hot pickled mustard tuber can be chosen to join
2,Must use the small fire while frying the hot pepper, so as not to bomb and paste
