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: Perch ( Or grass carp) ,Bean vermicelli, the wine of high-grade... One pot of fish of three Qi Qiang

• 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: Perch ( Or grass carp) ,Bean vermicelli, the wine of high-grade Shaoxing wine
• Condiment: Pepper powder, Chinese prickly ash, coriander, celery,etc.
• One pot of fish's methods of three Qi Qiang:
• 1,Wash fresh fish clean, go viscera, fish blow slice, bone, end to end, bone, meat separate for subsequent use. Hold the dish disc and pave the bottom with the cuisine and bean vermicelli cold and dressed with sauce of tart flavor.
  
  2,Fish's head, fish's tail take " Float " Familiar (whether i.e. boil water, put into salt, pepper, high-grade Shaoxing wine boil together) . Put on the bean vermicelli.
  
  3,Mix the material with the salt, pepper, gourmet powder, bean powder, pickle the sliced fish for 3- 5 minutes, and it is well done to boil into seventy percent with the boiled water, hold discs.
  
  4,Use a small amount of oil, fry the coriander, celery, minced meat fragrantly separately, it is fragrant to fry the Chinese prickly ash, successively drenched on the fish.
  
  
  
  
• Note: