Description:The style of cooking is classified: Sichuan Cuisine | Other | Suit the taste of both old and young Taste: Hot Make the difficulty: It is (elementary) to cut the mound Make time: 30 minutes The materials: 250 grams of kidney beans, 250 grams of yello... Earthen bowl earthen bowl eel of fresh kidney beans

• The style of cooking is classified: Sichuan Cuisine | Other | Suit the taste of both old and young
• Taste: Hot
• Make the difficulty: It is (elementary) to cut the mound
• Make time: 30 minutes

• The materials: 250 grams of kidney beans, 250 grams of yellow eels
• Condiment: 100 grams of garlics, Pi County beans are a petal of 50 grams, 100 grams in pickles Rong, the ginger is a slice of 50 grams, 50 grams of mashed garlic, 50 grams of chopped scallions, 10 of Chinese prickly ash, 40 the hot pepper, eight 3, 10 of cassia bark, 3 of fennel seeds, Sichuan Guangdong steamed juice 100, the chicken is precise 10 grams, very light blue section of 50 grams, 5 grams of gourmet powder, 500 grams of salad oil, 20 grams of cooking wine, 500 grams of soup-stock
• Eel's method of earthen bowl of earthen bowl of the fresh kidney beans:
• 1,The yellow eel slaughters and manages netly, cut one 6 centimetres long, enter in the boiling water the fire quick-boils for one minute; Put 20 grams of salad oil in the pan, burn and enter the yellow eel greatly to fry for 0.5 minutes until one arises hotly when 70% are hot, take out it for subsequent use; Kidney bean cut long centimetre of sections, enter, burn, soak, fry one minute to 50% hot salad oil medium and small fire, pull out and accuse of the oil.
  2,Frying pan put 60 of salad oil, burn until 50% hot to enter Pi County beans petal, pickles Rong little fire fry fragrantly and outstandingly at present, it enter stretch, mashed garlic, chopped scallion, octagonal, cassia bark, fennel seeds ginger, hot pepper, fry Chinese prickly ash fires little fragrant, it cook by cooking wine it produce fragrant,little to if burning, produce fragrant 5 minute without being entered by soup-stock,it is strain by dreg not to pull out, not put last yellow eel, kidney bean, garlic, sections very light blue, is there the little to burn on the 8 minute the juices steamed at the Guangdong Sichuan, call the precise, gourmet powder in the chicken, the pan appears to put one.
• Note:
• The law of making of the brine of Guangdong of Sichuan:
  
  Raw materials: 15 kilograms of soup-stock, spices (towards 1500 grams of peppers on day, do 250 grams respectively of red Chinese prickly ash, green Chinese prickly ash, octagonal, white mace, efficacious grass are 250 grams respectively, mountain 150 of Nai, amomum, little mace all 200, cassia bark, vanilla, arrange grass, licorice root, fragrant fruit respectively 300, 100 grams of cloves, 400 grams of fragrant leaves) ,The spring onions are a section of 500 grams, 300 grams of old gingers, yellow ginger slice (gauze parcel) 200 grams, 500 grams of onions, 500 grams of carrot, 400 grams of green peppers, 300 grams of big bell peppers, extremely delicious flavor juice in U.S.A. is 200 grams, 500 grams of lard, 500 grams of red wine, wine of high-grade Shaoxing wine is 300 grams, 150 grams of Chinese angelica, 100 grams of dangshens, peel of the tangerine is 150 grams, oil of chicken is 2.5 kilograms, 1 kilogram of fried sugar, root of coriander is 500 grams.
  
  Make: The spices is soaked for 5 hours with the fresh water; Pan put lard, cook, put to 40% onion, carrot, green pepper, big bell pepper, coriander root little fire stir-fry before stewing, fry 15 minute to produce fragrant when being hot, enter soup-stock, spices, fried sugar, spring onions section, old ginger, yellow ginger slices of little fire endure 2.5 hours, put dangshen, Chinese angelica, high-grade Shaoxing wine wine, little fire, oil of chicken and skin of tangerine endure 2 hours, extremely fresh flavor juice, red wine flavour with U.S.A., small fire endure, the pan produces 0.5 hours again.