With makings
| Fish | 1 |
| Pickled Chinese cabbage | 250 grams |
| Do chili | 2 |
| Amylaceous | Right amount |
| Pepper | 1 spoon |
| Salt | Right amount |
| Chinese prickly ash | Right amount |
| Albumen | 1 |
| Ginger garlic | Right amount |
| Green Chinese onion | 1 |
| Shallot | 1 |
Fish of pickled Chinese cabbage (appetizing) practice
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cooking wine, pepper, jiang Pian, salt, the egg is clear, amylaceous, catch divide evenly souse 30 minutes
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Prepare section of garlic of complementary makings ginger, dry chili paragraph, chinese prickly ash, green Chinese onion, shallot reserves
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Pickled Chinese cabbage squeezes dry moisture, cut into shreds, need not too fine silk
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Oil of a few in boiler adds ginger garlic pickled Chinese cabbage, fry pickled Chinese cabbage dry reserve
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Remove boiler additionally to pour a few oil to fry decoct of piscine head fishbone, mix ginger garlic, boil into clear water next white, enter the pickled Chinese cabbage that has fried to be boiled together again, by the shop in boiling good fish out to put a bowl, shang Zhiliu is boiled at slices of fish meat is being put in boiler probably 30 seconds arrive 1 minute fish out can
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Dry chili and thick chili powder are put after fish out of slices of fish meat, chinese prickly ash, shallot is scattered, remove boiler additionally to burn oil (oily much dot) burn to 6 irrigate into heat go up, fragrance is tangy
