Description:The style of cooking is classified: Sichuan Cuisine | Homely dish | Suit the taste of both old and young Taste: Salty Make the difficulty: It is (elementary) to cut the mound Make time: 30 minutes The materials: 500 grams of butterfish, 5 mushrooms,... The daily life burns the butterfish

• The style of cooking is classified: Sichuan Cuisine | Homely dish | Suit the taste of both old and young
• Taste: Salty
• Make the difficulty: It is (elementary) to cut the mound
• Make time: 30 minutes

• The materials: 500 grams of butterfish, 5 mushrooms, bamboo shoots are a slice of 75 grams
• Condiment: The spring onions and ginger and garlic amount to 50 grams, continue a soup spoon of wine, a teaspoon of soy sauce, half a teaspoon of white sugar, half a teaspoon of vinegar, chicken's powder, pepper powder, water starch are right amount of respectively
• The daily life burns the butterfish a method:
• 1,Clean up the butterfish, row on fish's body both sides for several times respectively; The mushroom takes place and boils, cuts one with the warm water; The bamboo shoots are cut and grown slice.
  2,Put the sufficient oil into to boil of the the pan hotly, put the fish to fry golden yellow, pull it out and drain the oil for use.
  3,Frying pan leave right amount of oil, produce fragrant spring onions ginger garlic, put mushroom, bamboo shoots fry slightly, cook and enter continuing the wine, soy sauce, add about 1 glass of water, chicken's powder, fish, pepper powder, candy, vinegar, salt put to boil, migrate the small fire to cook slowly, wait for the fish to cook completely, take out and put it in the plate.
  4,Pan decoction boil, collude into ink starch, water at fish after being turn on.
• Note:
• The butterfish should be fresh; Row spend knife, on butterfish, blade can't dark; Fire it in the course, should stir the fish in right time, in order to make raw materials tasty; Pay attention to not don't be burnting; Should use burning it completely small, its flavor is dense.