Description:The style of cooking is classified: Sichuan Cuisine | Seafood | Suit the taste of both old and young Taste: Chilli Make the difficulty: It is (elementary) to cut the mound Make time: 10 minutes The materials: Grass carp 1 piece ( About 1000 grams) ,... Sliced fish of Chinese prickly ash

• The style of cooking is classified: Sichuan Cuisine | Seafood | Suit the taste of both old and young
• Taste: Chilli
• Make the difficulty: It is (elementary) to cut the mound
• Make time: 10 minutes

• The materials: Grass carp 1 piece ( About 1000 grams) ,200 grams of JINZHEN MUSHROOM (sic), 50 grams of shallot, 30 grams of Chinese prickly ash.
• Condiment: 3 grams of refined salt, 5 grams of gourmet powder, the chicken is precise 3 grams, 25 grams of cooking wine, 2 grams of pepper powder, 100 grams of salad oil, 200 grams of clear soup
• The sliced fish method of the Chinese prickly ash:
• 1,Grass carp slaughter, scale, go gill, cut open belly go viscera clean, then bone go the first block succeed sliced fish. The spring onions are cut one, the ginger is sliced. Clean JINZHEN MUSHROOM (sic), enter the boiling water to slightly boil, pull out and put into the earthen bowl and feel secure. The sliced fish adds a little of cooking wine, the bean powder of one yard of egg white is for use.
  
  2,Frying pan put very hot oven, add 50 of salad oil burn until 60% hot, make ginger stretch, spring onions section produce, fry, produce perfume, mix the clear soup and burn to boil with the cooking wine, salt, pepper powder, chicken precisely. Yards of fine sliced fish of flavor put, boil until 90% familiar to blow pan to be loaded into earthen bowl, put gourmet powder.
  
  3,Another pan put very hot oven, put 50 of salad oil burn until 70% hot, put Chinese prickly ash fry fragrant to get up pan drench on sliced fish.
• Note: