Description:The style of cooking is classified: Sichuan Cuisine | Homely dish | 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: One carp, (2 for eight corners. Frag... Spicy hot fish

• The style of cooking is classified: Sichuan Cuisine | Homely dish | 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: One carp, (2 for eight corners. Fragrant leaf costs a money, cassia bark is 2 money, 1 amomum, a money of fennel) 0.15 kilograms of broad bean paste, do 0.15 kilograms of angle of hot pepper, 0.05 kilograms of Chinese prickly ash, a spoon of cooking wine
• Condiment: Half of bean curd, 1 of skin of soya-bean milk, 1 of potato, powder lead 0.15 kilograms, half a jin of green vegetables
• Spicy hot fish's method:
• 1,The carp scales, draws out the things inside of stomach, should wash the blood on the carp clean, chop fish's head to open, is separating the fish. The fish cutlet is chopped fast, in <2,Put a little oil and burn heat in the pan, put . Burn joss sticks, reach into the fresh water, set free (fish's head, bean curd, the skin of soya-bean milk, the powder is taken) The fire boils for 10 minutes
  3,Put green vegetables after being familiar, dish fish of pan, drag for, stand up, set free into the basin. On the bottom the fish is boiled for 2 minutes. All right reach the fish and soup to enter into the basin
  4,Pan in put oil cook hot to put, do hot pepper horn Chinese prickly ash burn joss sticks, get enter basin
  5,Bold and resolute sub Chinese prickly ash in the oil, hot pepper, the Chinese prickly ash can be fried and pasted
• Note: