Description:The style of cooking is classified: Sichuan Cuisine | Homely dish | Suit the taste of both old and young Taste: Chilli Make the difficulty: Ganish food (intermediate) Make time: 20 minutes The materials: 600 grams of grass carps, steep 100 grams of... Pickled vegetable fish

• The style of cooking is classified: Sichuan Cuisine | Homely dish | Suit the taste of both old and young
• Taste: Chilli
• Make the difficulty: Ganish food (intermediate)
• Make time: 20 minutes

• The materials: 600 grams of grass carps, steep 100 grams of pickled vegetable
• Condiment: Steep 25 grams of chillies, steep 15 grams respectively of son's ginger, chopped scallion, 3 grams of Chinese prickly ash, 5 grams of garlics, 4 grams of refined salt, cooking wine is 10 grams of meat soup and 500 grams, 500 grams of well done vegetable oil
• Fish's method of pickled vegetable:
• 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. Add the vinegar in the pan.
  
• Note:
• Homely dish in Sichuan. It is the main material with the fresh grass carp, mixed it with Sichuan pickles and boiled and made. Although this dish is a folk homely dish in Sichuan, spread far and wide. It is delicate to become dish meat