Description:The style of cooking is classified: Sichuan Cuisine | Seafood | Suit the taste of both old and young Taste: Acid Make the difficulty: Ganish food (intermediate) Make time: 30 minutes The materials: 1 fresh fish is 1250 grams Steep 200 grams of green... Pickled vegetable fish

• The style of cooking is classified: Sichuan Cuisine | Seafood | Suit the taste of both old and young
• Taste: Acid
• Make the difficulty: Ganish food (intermediate)
• Make time: 30 minutes

• The materials: 1 fresh fish is 1250 grams Steep 200 grams of green vegetables
• Condiment: 15 grams of gingers 1 gram of gourmet powder 10 grams of garlics The number of the egg is clear 2 Steep 15 grams of chillies 1500 grams of fresh soup Sichuan salt is 5 grams Mix 50 grams of oil 3 grams of pepper powder 15 grams of cooking wine 1 gram of Chinese prickly ash
• Fish's method of pickled vegetable:
• 1,Pickled vegetable change one hundred sheetses of section Sichuan, steep, wash with water, in case that too salty
  2,Slaughter the carp clean, for use
  3,Cruellied oppress and scratched with fish's head with the knife, but don't cut the fishbone in fish's head and fish's body junction, begin from fish's tail, will cruelly oppress with the knife along the fishbone and separate the fishbone, until fish's head, this parts fish of one side, deal with too another time
  4,Cruelly oppress, change oblique cut film, catch with refined salt, gourmet powder, powder, egg white even to starch, drench the wet starch, for use
  5,Fishbone cut 5 long piece; Fish head split, turn on from the middle, one is two, for use; Enter steeping the pepper, garlic in the oil cauldron, it is fragrant to explode; And then enter the pickled vegetable in Sichuan, the small fire is fried slowly for one minute, quench into the soup-stock or fresh water, the fire boils; Then, put fish's head and fishbone and cover the pan to open, burn greatly for 5 minutes; Add a small amount of, gourmet powder and pepper powder; Put into the sliced fish slowly finally, see the pan can appear minute in the latter half if all of sliced fish turns white
• Note:
• (the craft key to the pickled vegetable fish)
  1.Must use lifelike grass carp, can make soup dish, very whole fish enter food, go gill and viscera also, pick first to clean, both sides Ji's knife, cut two sections obliquly, aline while entering the soup bowl.
  2.The whole fish don't fry hard, cross the oil divided by smell of fish. The intense fire is boiled the fish, could offer the white soup of milk. Steep the green vegetables, lay, the ones that boiled are as time goes by, the color of soup turns black and shades, the bad smell of soup is all bad.