Description:The style of cooking is classified: Sichuan Cuisine | Homely dish | Suit the taste of both old and young Taste: Hot Make the difficulty: Ganish food (intermediate) Make time: 25 minutes The materials: Carp Condiment: Pepper piece, Chinese prickly as...
River fish of Sichuan
- The style of cooking is classified: Sichuan Cuisine | Homely dish | Suit the taste of both old and young
- Taste: Hot
- Make the difficulty: Ganish food (intermediate)
- Make time: 25 minutes
- The materials: Carp
- Condiment: Pepper piece, Chinese prickly ash, hot pepper surface, hot pepper ( Cut into small section of about 2 centimetres) , candy, salt, gourmet powder, bean sprouts, salad oil ( You had better not use the peanut oil) , cooking wine
- River fish's method in Sichuan:
- , wash fish clean, notice fish maw sub dark membrane of intine must go clean, then slice is opened from tail, it is two to cut open one fish, take out the fishbone, begin one from the tail, it is the best that sliced fish Israel is big and thin.
2,Until stretches of fine sliced fish add right amount of salt, the Chinese prickly ash, the hot pepper, mix it. In order to carry freshly, put a few candies and gourmet powder, add a small amount of cooking wine (the best yellow wine) ,Pickle for 200 minutes.
3,Wash the washed bean sprouts, cross in the boiled water, pull it out for subsequent use
4,Pan put a large amount of oil, treat oil ninety percent after being hot, put, salt good fish head down first, put basin to fill the bean sprouts into after fry familiar, then continue, put right amount of fish in oil cauldron, slip, drag for in basin to fill the bean sprouts turn on, finish slipping until cruellying oppress all.
5,Put Chinese prickly ash into pan, bomb, when being familiar, put hot pepper section to eighty-percent, wait for hot pepper fry to crimson, pour the oil in the whole pan in the basin which fills bean sprouts and fish, the perfume of the boiled fish has filled the air in the kitchen in a flash, completion. - Note:
