Description:The style of cooking is classified: Sichuan Cuisine | Seafood | Health recipe Taste: Chilli Make the difficulty: It is (elementary) to cut the mound Make time: 10 minutes The materials: Scale go fin tail first of grass carp, 1.25 kilograms ----1.75... Boiled fish

• The style of cooking is classified: Sichuan Cuisine | Seafood | Health recipe
• Taste: Chilli
• Make the difficulty: It is (elementary) to cut the mound
• Make time: 10 minutes

• The materials: Scale go fin tail first of grass carp, 1.25 kilograms ----1.75 kilograms (persons who like eating fish's head can use the big head) ,0.5 kilograms of soya beans bud (copy with the boiled water to get 80% skillful for use) ,A pouch of hot pickled mustard tuber
• Condiment: Both ends it is easy to cut, go root for use for garlic to shell(want, make with knife for two times) ,A skinless ginger is sliced (about 50mm square size) ,Chinese prickly ash and doing appropriate amount of hot pepper, a bowl of salad oil
• Boiled fish's method:
• 1.Cut fish's head off, and divide in half from it;
  
  2.Keep fish body flat, part with sharp knife two large stretch of fish and fish cutlet while being flat;
  
  3.Continue becoming right amount of sliced fish two large stretch of fish slices;
  
  4.Divide fish cutlet into three or four sections to put together sparely with fish's head;
  
  5.Put one egg white (only egg white) sliced fish ,A little salt, do starch and cooking wine, mix thoroughly (had better use and hold in hand evenly) .
  
  Get angry:
  1.A small bowl of salad oil, all Chinese prickly ash and hot pepper are quenched into the pan, bomb slowly with the small fire;
  
  2.After the hot pepper changes color, pull half the oil and Chinese prickly ash and hot pepper out with the shovel, spare;
  
  3.Open the fire big, put into and struck the good garlic clove and ginger slice, after perfume happened, entered the fish of very beginning of fish on the pan;
  
  4.Turn over and fry for two times, quench into about a small bowls of cooking wine, half a spoon of salt, add boiling water three or four bowls;
  
  5.Wait for fish head soup seethe with excitement bad smell of offering, keep sliced fish one one flat arrive soup got away to surface;
  
  6.Sliced fish will familiar quickly, appear pan put right amount of chicken precise, white pepper powder and powder of mixture of salt and roast prickly ash.
  
  Hold on the basin:
  1.Must be with the very big basin (can also consider the hot pot of power consuming) ,Had put already copying the good soya bean bud and hot pickled mustard tuber in the basin;
  
  2.Quench water of a series of soup soup of sliced fish into this basin;
  
  3.Hot pepper and oil pulling that half a bowl out finally are poured above.
  
  
• Note: