The fish that I buy is peddle in the market piscine boss helps me kill fishbone of good slices of fish meat to part, slices of fish meat uses egg Qing Dynasty, unripe noodles or vermicelli made from bean or sweet potato starch first, a few peanut oil catchs divide evenly to be put first aside.

Prepare so one boiler soup-stock, so called soup-stock is a fishbone and gallinaceous bone, pig bone lump, the boiling water that puts right amount Jiang Pian Bao to come out calls thin soup, this kind of soup is very delicious, nutrition is more rich, all keys should have fish of pickled Chinese cabbage namely so one boiler soup.

all material abluent drop does moisture, pickled Chinese cabbage cuts small, garlic bolt, caraway cuts paragraphs small, chinese prickly ash is abluent, abluent drop dry water divides dry chili, cut paragraphs small.

Right amount peanut oil is put first in hot pot, first Chinese prickly ash. Jiang Pian. Garlic bolt arrives slowly stir-fry before stewing fries a fragrance, stir-fry before stewing of medium baking temperature is fried went.

Enter pickled Chinese cabbage to be fried together again, fry pickled Chinese cabbage to have wrinkled look.

All feeding the boiler that material enters an arenaceous boiler or electromagnetism furnace to use goes (it is the sort of boiler that the edge eats an edge to be able to be boiled, fish of pickled Chinese cabbage wants an edge to eat an edge to boil namely risk steam ability enough satisfy a craving. )

After soup is burned, the boiler on the lid builds stew to boil 15 minutes, (the sweet smell that stew gives pickled Chinese cabbage) put slices of fish meat again, put caraway, join the flavoring that oneself like, gourmet powder. Salt. Soup-stock is original very delicious, do not need to add the flavoring of other again, flavour more on schedul.

Like of this burning heavy taste certainly.