With makings
| Grass carp | 400 grams |
| Pickled Chinese cabbage | Right amount |
| Cooking wine | Right amount |
| Shallot | Right amount |
| Amylaceous | 1 spoon |
| Ginger | Right amount |
| Albumen | 1 |
| Salt | Right amount |
| Chili | Right amount |
| Chinese prickly ash | Right amount |
| Soya bean bud | 200 grams |
| Millet is hot (sauce of Hainan yellow pepper) | Right amount |
The practice of fish of my home pickled Chinese cabbage
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Advocate section of makings grass carp, bean sprouts goes, pickled Chinese cabbage is abluent cut paragraph
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A few salt, cooking wine, 13 sweet, egg white, amylaceous souse that catch divide evenly is added half hours in piscine skin
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Heat up boiler cold oil, chinese prickly ash of chili of silk of the oily hot ginger that add green explodes sweet fry a fragrance
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Join stir-fry before stewing of pickled Chinese cabbage to fry even
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Join bean sprouts, sauce of yellow lantern pepper (also can add millet hot)
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Break up fry even hind join right amount clear water to be burned, join cooking wine of a few salt 13 sweet flavor, the friend that likes gourmet powder of essence eating chicken also can increase a point. Reserve fish out of bean sprouts of pickled Chinese cabbage next, add the slices of fish meat with good souse, water leaves can involve fire!
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Give boiler to scatter a few chopped green onion can. (last pace is to join a few Chinese prickly ash to do chili to heat up oil to drench explode sweet, because that too oily so I omited, remind oneself to want to notice momently
Ah, so weak spot, hold out actually hot, the sauce of yellow lantern pepper that joined Hainan especially)