Description:The style of cooking is classified: Sichuan Cuisine | Other | Suit the taste of both old and young Taste: Chilli Make the difficulty: The chef is (advanced) Make time: 30 minutes The materials: Grass carp 1 piece ( 1000 grams -1500 grams) Condiment:...
Boiled fish
- The style of cooking is classified: Sichuan Cuisine | Other | Suit the taste of both old and young
- Taste: Chilli
- Make the difficulty: The chef is (advanced)
- Make time: 30 minutes
- The materials: Grass carp 1 piece ( 1000 grams -1500 grams)
- Condiment: 500 grams of vegetable oil, do 150 grams of hot peppers, 20 grains of Chinese prickly ash, ginger, garlic, shallot, soy sauce, refined salt, vinegar, cooking wine, gourmet powder, doing appropriate amount of bean powder
- Boiled fish's method:
- 1,The grass carp scales clean a slice of big thin slices, first one yard of bad smell of materials wine, refined salt
2,The ginger, garlic are sliced, the festival 3 centimetres long that the shallot is cut; Do hot pepper cut short section with hit heated kang familiar with; The lettuce is sharp, the celery stem is cleaned and quick-boiled ripely with the boiling water
3,Vegetable oil is boil and familiar with, put the grass carp slice and bomb it completely, pull out
4,Oil cauldron lay ginger stretch, spring onions section, garlic slice fry perfume of offering, add a little soup-stock, gourmet powder boil, put the sliced fish to boil
5,The lettuce is sharp, the celery stem is packed into the deep bid and lagged behind, the well done sliced fish is piled on it; Do the festival of the hot pepper, Chinese prickly ash to spread on sliced fish
6,The iron pan is cleaned, vegetable oil (more than 150 grams) Burn to smoking, drench on the hot pepper, Chinese prickly ash directly, the dish succeeds - Note:
