Description:The style of cooking is classified: Sichuan Cuisine | Stew the soup | Suit the taste of both old and young Taste: Chilli Make the difficulty: Ganish food (intermediate) Make time: 10 minutes The materials: 600 grams of grass carps, steeps 100 grams... Pickled vegetable fish

• The style of cooking is classified: Sichuan Cuisine | Stew the soup | Suit the taste of both old and young
• Taste: Chilli
• Make the difficulty: Ganish food (intermediate)
• Make time: 10 minutes

• The materials: 600 grams of grass carps, steeps 100 grams of pickled vegetable and steeps 25 grams of chillies, steep 15 grams respectively of son's ginger, chopped scallion, 3 grams of Chinese prickly ash, 5 grams of garlics,
• Condiment: 4 grams of refined salt, cooking wine is 10 grams of meat soup and 500 grams, 500 grams of well done vegetable oil.
• Pickled vegetable fish Method:
• 1,Cut 3 fen of the fish two sides respectively, pickled vegetable wipes to sop up liquid and does the moisture, cut a filament, steep chillies to mince, steep gingers and cut one;
  2,Frying pan put middle fire, put familiar vegetable oil cook until 60% hot, put fish pull out while frying yellow;
  3,Leave the oil in the pan, put and steep the chilli, ginger, chopped scallion, and then mix the meat soup, put fish into soup.
  4,The soup boils and moves backward on the small fire, put and steep the pickled vegetable, cook for about 10 minutes, put into one.
  
• Note:
• Homely dish in Sichuan. It is the main material with the fresh grass carp, mixed it with Sichuan pickles and boiled and made, it is delicate to become dish meat. Although this dish is a folk homely dish in Sichuan, spread far and wide.