With makings
| Pickled Chinese cabbage | 250 grams |
| Snakeheaded fish | 1 |
| Bubble any of several hot spice plants | One pouch |
| Chili | A few |
| Green | A certain number of roots |
| Chinese prickly ash | |
| Give birth to pink | A few |
| Salt | Right amount gram |
| Ginger | A few |
The practice of fish of pickled Chinese cabbage
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Equipment good chopped green onion, chili
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Snakeheaded fish is washed clean, slices of fish meat and fishbone are apart, scatter on unripe pink, knead even, stand-by.
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Section of pickled Chinese cabbage, not too chunk. Ginger section.
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Enter oil, hot, put Jiang Pian and pickled Chinese cabbage next, fry to 7 minutes ripe, here has a key: Fry ripe, enter water of pickled Chinese cabbage, those who buy is the yoghurt of entire package, pickled Chinese cabbage need not be washed, washed can wash flavour.
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Put fishbone and water to be boiled together with pickled Chinese cabbage, ripe hind enter slices of fish meat again, slices of fish meat is tenderer, right amount boil below, OK. Did not forget to put bubble any of several hot spice plants, water of bubble any of several hot spice plants falls at the same time.
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Had filled, scatter green, chili, chinese prickly ash, explode oily, fall.
Delicate come ～ ～
Small stick person
Pickled Chinese cabbage is fried ripe.