Description:The style of cooking is classified: Sichuan Cuisine | Private savings dish | Suit the taste of both old and young Taste: Light Make the difficulty: It is (elementary) to cut the mound Make time: 10 minutes The materials: The soft-shelled turtle of f... Steamed river group

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

• The materials: The soft-shelled turtle of fresh river is 1500 grams
• Condiment: Pig network oil 1 250, fish 200 of crushed grain, gourmet powder 2 vinegar 30, pig oil 5 spring onions 15 grams, 30 grams of gingers, 10 grams of sesame oil, 1500 grams of clear soup, Sichuan salt is 5 grams, red, green, yellow and black 1.5 grams of original pepper powder of plant, continue 40 grams of wine
• Steamed river group's method:
• 1,Cut open fish belly, go gill and viscera, clean. In both sides every Ji six or seven knife of fish's body, deep about 1 centimetre. Swing while inviting the hot water in 80 degrees Centigrade under the portable fish's tail for several times and mention, remove water of blood, clean fish skin superficial mucus, wipe to sop up liquid, do aqueous vapor, with Sichuan 3 of salt, continue 20 of wine, 0.5 of pepper powder, 15 of ginger, several minutes such as bad smells such as spring onions, make it permeate tastily.
  2,Fetch little round disc 10, spread pig oil, ladle out, enter, wipe fish crushed grain flat, lead to wave with a variety of plant raw materials into various colored shape above, have cage steam with little fire familiar to keep warm.
  3,Drain aqueous vapor yards of tasty fish, put, in steaming plate, cover pig network oil, mix 250 grams of clear soup, add, continue wine enter cage steam with very hot oven familiar to take out, choose go pig network oil, the ginger, spring onions are not used, slip into the fish in fish's plate gently.
  4,The frying pan is put on the very hot oven, put the clear soup, and then strain into original juice steamed in the plate in the pan, cook and boil, stir with 1 gram of pepper powder, Sichuan salt, gourmet powder, pour it in the plate, will steam the familiar flower of crushed grain of fish to put around the fish.
  5,Chop the ginger and add Sichuan salt, vinegar, sesame oil fine and softly to mix the mat into hair ginger vinegar flavor disc and fish, go ahead simultaneously.
  
• Note:
• Craft key
  1,The boiling water floats hotly. " The person who occupies water smells of fish " ,The river group has offensive smell of heavier soil, so need to float and scald with the boiling water before cooking, in order to remove its offensive smell.
  2,Make good clear soup. " The soup is a root of the dish " ,The delicate fish is mixed with the purpose-built clear soup of delicious alcohol, make the two bring out the best in each other, can reflect the characteristic that this dish is clear and delicious and delicious even more.
  3,The duration and degree of heating is apt. The fire foot should first be angry and prosperous, enter the fish on the cage, steam well at a stretch, the fire can't flash midway. Secondly it is time that should grasp accurately. The general steamed fish only needs the fire to steam for half an hour, but a river group 1000-1250 grams in weight wants the violent fire to steam for 40 minutes. Because the fire power is insufficient or the duration and degree of heating is excessive, will make the fish not always tough.
  4,To the good flavor disc. Pour steamed good river group into behind the purpose-built clear soup, in company with allocate ginger juice bad smell dish take seat, the flavor disc can already be remedied and flavoured in cooking insufficiently, can also go with the food through condiments such as the ginger, spring onions, get up and help fragrantly and smelling of fish, solving. Characteristic of stressing the bad smell of gingers is mellow, salty and delicious and a little hot, vinegar with delightful and long bad smell to should make the bad smell disc of the ginger vinegar of hairing. Stir various condiment, make it permeate each other, can stress flavor to be disc hard and fragrant and a little hot salty to bring sour delightful to solve the oily unique flavor while being fresh.
  
  Flavor characteristic
  1," The steamed river group " It is Sichuan Cuisine's traditional famous and precious last course of a feast. River group, the scientific name " Kiss fragily long " ,Its kiss is very plump, commonly called as " The fertile head " . Sichuan " The soft-shelled turtle of river " Mainly produced in river section and good area of Jiangkou of imperial tomb of Leshan of Mingjiang River. The fish is delicate, little detailed thorns are a treasure in the fish.
  2," The steamed river group " It is the bad smell type of ginger juice, highly seasoned and light, the color is asked plainly. The fish texture is delicate, clear and fresh