Description:The style of cooking is classified: Sichuan Cuisine | Seafood | Suit the taste of both old and young Taste: Chilli Make the difficulty: The chef is (advanced) Make time: 45 minutes The materials: Grass carp is 500 grams of mung bean sprouts and 100... Paste the hot fish

• The style of cooking is classified: Sichuan Cuisine | Seafood | Suit the taste of both old and young
• Taste: Chilli
• Make the difficulty: The chef is (advanced)
• Make time: 45 minutes

• The materials: Grass carp is 500 grams of mung bean sprouts and 100 grams, 100 grams of celeries, 50 grams of garlic sprouts, 20 grams of coriander, 5 grams of sesames
• Condiment: The hot pepper is (red, sharp, does) 50 grams, 25 grams of broad bean paste, 10 grams of Chinese prickly ash, 25 grams of gingers, the garlic (white cover) 25 grams, 10 grams of cooking wine, 3 grams of salt, 5 grams of gourmet powder, the chicken is precise 5 grams, 2 grams of pepper powder, 10 grams of soy sauce, juice of spring onions is 3 grams, 2 grams of ginger juice, starch (maize) 12 grams, 200 grams of chilli oil, 100 grams of vegetable oil
• Paste the hot fish's method:
• 1. Grass carp slaughter, manage net, cruelly oppress, pick, out of sight, succeed 0.4 centimetre thick, in weight gram of slices;
  2. Continue to employ fish's head, fishbone;
  3. The celery, garlic bolt are cut section 8 centimetres long for subsequent use;
  4. Sliced fish is 2 grams, cooking wine, spring onions ginger juice, pepper powder, doing the starch to mix thoroughly, pickle for 10 minutes with salt;
  5. Pan put refined oil, cook, put to 60% broad bean paste light fire fry 2 minutes when being hot;
  6. Put the rice of garlic, small fire of ginger rice to fry for one minute;
  7. Put fresh soup, salt 1 gram, gourmet powder, soy sauce, chicken little precise fire boil;
  8. Then put bean sprouts, celery, garlic bolt the small fire is scalded for 2 minutes;
  9. Pull bean sprouts, celery, garlic bolt out to pack into the bottom of the basin;
  10. Put fish's head, fishbone into pan again, the small fire is boiled for 3 minutes, pull out and put the bottom of the basin too;
  11. Put the small fire of sliced fish to boil for 2 minutes finally, quench into the basin together including soup and the meat;
  12. Net pan put, duplicate red oil, cook, put, do to 70% hot pepper, Chinese prickly ash little fire fry 3 minutes when being hot, appear pan water enter basin, let go, have sesame, coriander.
• Note:
• 1. Fish such as grass carp, perch, mandarin fish making this dish and should choose thorns to be few;
  2. Can add the egg clearly too while for one yard of bad smell of fish, starching, but if adopt with the clear method to starch of the egg, the fish after starching must be put and carried on the cooking after burning to slip in 40% of the hot oil for 30 seconds;
  3. Last-placed raw materials can also select skin of soya-bean milk, JINZHEN MUSHROOM (sic), bamboo shoot tip,etc. for use;
  4. Make the making of the red oil: 2000 grams of rape seed oil are burnt to 50% hotly, put 500 grams of broad bean paste, glutinous rice cake sea pepper and 500 grams, ginger is 50 grams, 50 grams of shallot, eight mao for 30 grams, 10 grams of cassia barks, 5 grams of amomums, 15 grams of fennel seeds, 5 grams of white mace, 15 grams of small fire of fragrant leaf are boiled slowly for 30 minutes.