Description:The style of cooking is classified: Sichuan Cuisine | Seafood | Suit the taste of both old and young Taste: The acid is hot Make the difficulty: It is (elementary) to cut the mound Make time: 30 minutes The materials: Grass carp 1 piece ( Weigh abou... The seafood braises the fresh fish

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

• The materials: Grass carp 1 piece ( Weigh about 750 grams) ,200 grams of clams
• Condiment: The chilli sauce of yellow lantern is 50 grams, 4 grams of salt, 4 grams of gourmet powder, the chicken is precise 3 grams, 1 gram of pepper powder, millet is hot 15 grams, wild mountain pepper is 20 grams, 10 grams of the end of garlic, fresh soup is 1 kilogram, clear, wet starch of egg is 15 grams respectively, 50 grams of salad oil
• The seafood braises fresh fish's method:
• 1,The grass carp slaughters and manages netly, go end to end, bone, will cruelly oppress slice will be left.
  2,Fishbone cut long centimetre of sections, enter boiling water with fish head, fish tail, fish, the fire quick-boils for one minute and pulls out and accuses of water, the fishbone is for subsequent use, fish's head, fish's tail are put on both sides of the bright stove.
  3,A slice of growth of fish and 4 centimetres, thin slice 3 centimetres wide, starch with 2 grams of salt, 2 grams of gourmet powder, one yard of bad smell of clear, wet starch of egg, pickle for 10 minutes, take out it while entering the boiling water, the fire quick-boils for 0.5 minutes and pulls out and accuses of water; The clam enters in the boiling water the fire quick-boils for one minute, pulls out and accuses of water.
  4,Pan put salad oil, cook, put yellow lantern chilli sauce, wild mountain pepper, the end such as garlic when being hot to 40%, the millet little hot fire is fried fragrantly, add fresh soup, with remaining salt, gourmet powder, chicken precise, pepper powder flavour, lower fishbone fire boil, take out the fishbone cushion to enter it in the glass bright stove, the clam enters in the fresh soup the fire boils for 2 minutes, pull clams out and put into it around the bright stove.
  5,Slip familiar sliced fish put, at the fishbone, water the desk at the decoction in the pan.
• Note: