Description: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: 10 minutes The materials: The perch, silk gauze are not fish, Nian's fish C... Boiled fish

• 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: 10 minutes

• The materials: The perch, silk gauze are not fish, Nian's fish
• Condiment: Bean sprouts, or the vegetables that like oneself
• Boiled fish's method:
• 1,
  2,Raw materials: Perch, Luo fish, Nian fish good
  Batching: Bean sprouts, or the vegetables that like oneself
  Condiment: Ginger (one heavy piece, make loose to slice) , the garlic (one, slightly strike, needn't cut) , appropriate amount of spring onions, beans one (or chop peppers) , Chinese prickly ash, doing the chilli, chilli powder, salt, gourmet powder, pepper powder, cooking wine, soy sauce, a little, edible oil of vinegar.
  Need separately: A little glutomate, cooking wine, salt, one albumen.
  
  
  Method:
  
  1,It is easy to clean to kill the fish, cut it off end to end, slice become sliced fish, and chop the fish cutlet left into several. Catch the sliced fish evenly with a little salt, cooking wine, glutomate and an albumen, salt down for 15 minutes. End to end and the fish cutlet hold one separately, pickle by same means)
  
  2,Boil one light pots of water, clean bean sprouts, put into boiled water, scald, drag for enter loud basin, spread a little salt according to the personal taste, spare.
  
  3,In clean frying pan China and Canada stir-fry oil of triple usually, behind oil hot, put three major spoon beans petal (chop, fry) It is fragrant to explode, and do chillies with ginger, garlic, spring onions, Chinese prickly ash one, chilli powder the medium and small fire is stir-fried before stewing and fried. Add and fish cutlet end to end after flavor happened, transfer to the fire, turn over evenly, add appropriate amount of cooking wine and soy sauce, pepper powder, white sugar, after continuing turning over and frying for a moment, add some hot water, it is flavoured(taste salty and light) that the salt and gourmet powder put at the same time . Wait for water turn on, keep fire, slices put sliced fish into, it is scattered to dial with the chopsticks, can shut in the fire in 3 minutes. Quenched well-done fish and all decoction into in the big basin used for bean sprouts just now.
  
  4,Fetch another clean pan, should see the container size prepared to quench into half a jin of oil (concrete oil amount, in order to quench big basin into . After the oil is hot, close the fire to air first. Then how does it accede to many Chinese prickly ash and do the hot pepper (watch personal having a liking for the spicy hot intensity) ,Fry the perfume of offering the Chinese prickly ash and hot pepper with the small fire slowly. It can't be too heavy to pay attention to the fire, so as not to fry and paste.
• Note: