With makings
| Ba Sha fish | 2 |
| Pickled Chinese cabbage | 1 bag |
| Any of several hot spice plants of Chinese prickly ash, hemp | By oneself taste comes, mine is (1:1) quantity |
| Do chili | (the millet that I use is hot dry him chili that bask in cuts paragraph) |
| White pepper | 1 spoon |
| Green Jiang Duan | 4 ～ 5 |
| Unripe smoke, oyster sauce | A certain number of |
Fish of pickled Chinese cabbage (Ba Sha fish) practice
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Water develops the Ba Sha fish that spends thaw to wear next piece into slices of fish meat
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Green, ginger, cooking wine, pepper and do amylaceous souse 20 minutes (also can join an egg white, because I forgot,I was not added) little oil falls to be inside when next boiler are being faced when facing next boiler.
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Pickled Chinese cabbage has been cut reserve
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My flower is irrigated is this uses after he is adust next Chinese prickly ash that he pick! Must fresh
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Pickled Chinese cabbage falls to be fried a little while more after boiler burns oil to fry sweet green, ginger, dry chili since, after joining water to leave next, the fish out after 35 minutes is put in a basin to reserve!
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Because did not take a picture,was replaced with this! The soup juice that uses the pickled Chinese cabbage that stew boils slices of fish meat, just a little bubbles after the boiling that need water minute, can scoop up flesh of the hairtail that connect boiling water to pour basin of pickled Chinese cabbage in! Next above path put Chinese prickly ash, Ma Jiaohe dry millet is hot.
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After boiler clean down after removing boiler additionally perhaps to burn oil to wait for oil, irrigate above. Can eat
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This plaything is too hot! The proposal is not put too much! Bifurcation of my hot mouth child ache and this is me delicious sweating...
