With makings
| Slices of fish meat | 250g |
| Complementary makings one | 150g of 250g of pink of water 700g, potato, agaric, salad oil 150g, |
| Complementary makings 2 | 1g of any of several hot spice plants of 7g of new generation 16g, dry green Chinese prickly ash, dry safflower |
| Complementary makings 3 | Do 8g of 8g of chili bullet head, lantern any of several hot spice plants |
| Complementary makings 4 | 4g of 10g of 5g of 6g of garlic powder 8g, chopped green onion, sesame seed, gourmet powder, salt |
Huang Ha the practice of the water fish that boil
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[oar slices of fish meat: ]
1, piece good slices of fish meat (rinse slices of fish meat with cold water, rush to be sent to slices of fish meat hard, drop of slices of fish meat does moisture) put a few salt, pepper, yellow rice or millet wine (green ginger juice) code flavour;
2, hit divide evenly down a direction, till oar juice ropy;
3, join an egg white, give birth to pink, hit divide evenly down a means can;
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Water is added to add salt to scoop agaric and water of potato pink quick-boil mat bottom to reserve inside boiler;
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Water 700g is added to be burned inside boiler, join Huang Ha sauce makings, gourmet powder, burn boil a minute; Next slices of fish meat iron 7 maturity to be scooped, drench on ground boiling water, scatter on sesame seed of chopped green onion;
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Boiler is abluent will next salad oil, oily burn heat to put Chinese prickly ash of dry chili, Gan Qinggong to explode sweet, drench drench again on the fish wave balm, put a few caraway to adorn can
