Feed material pretreatment:
Section of 1. general pickled Chinese cabbage.
2. cuts bubble ginger end. Bubble any of several hot spice plants, will dry chili is cut respectively paragraph.
3. parts ginger, garlic section. Cut shallot end.
4. uses vermicelli made from bean starch boiled water or cold water bubble is soft, reserve.
Butcher of 5. general grass carp is abluent purify is splanchnic. Go bone takes fish, with the knife inclined cut big chip, cut fishbone paragraph reserve.

Salt, yellow rice or millet wine and egg white will be joined to catch in slices of fish meat mix even, put again right amount unripe pink is caught mix even, souse makes an appointment with 15 minutes of tasty.

A few salad oil will be added in boiler, in putting fishbone bowl, fry ripe fry sweet, join ginger of right amount water, a few piece, conflagration infusion comes grandma white, filter juice extraction boiling water.

Will put in boiler rapeseed oil, lardy, wait for lardy melt, join any of several hot spice plants of ginger garlic, bubble to fry sweet give taste, rejoin pickled Chinese cabbage is fried sweet.

Will join in boiler " measure 3 " essence of the piscine boiling water that has boiled, vermicelli made from bean starch, pepper, white sugar, gourmet powder, chicken and gallinaceous juice conflagration are burned, vermicelli made from bean starch and fish out of pickled Chinese cabbage, put into the bowl, take boiling water.

Tile of good souse slices of fish meat puts Shang Zhong, conflagration infusion comes slices of fish meat 8 maturity, join white vinegar, 3 beautiful weak grandmas to be boiled can. Taste dish, the surface sprinkles shallot dust.

Salad oil will be put in boiler, the temperature rise that wait for oil is become to 6~7, join dry chili to fry sweet to palm red.

Irrigate drench in the bowl dish is tasted on can.