With makings
| Clear Jiang Yu or snakeheaded fish | |
| Green ginger garlic | A certain number of |
| Cooking wine | 4 spoon |
| Boreal bean curd | Together |
| Asparagus lettuce | |
| Sea floor scoops up bag of fish of pickled Chinese cabbage | A packet |
The practice of fish of pickled Chinese cabbage
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The fish is handled clean, after chop piece abluent. Section of asparagus lettuce flay, bean curd stripping and slicing, qing Sun, scatter respectively on bean curd on a few salt (more tasty) reserve.
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abluent fish piece, put kipper stuff, cooking wine, unripe smoke, jiang Mo, souse ten minutes (it is better to put freezer) .
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Right amount oil is put in boiler (put some of) that do not have a thing more, green ginger garlic explodes sweet, put pickled Chinese cabbage, break up fry dichotomy bell, add chili bag, flavoring, put Qing Sun, the fish is placed together together with the chopstick piece put, break up fry dichotomy bell, add 4 bowls of small water (just had done not have a fish can) , join bean curd.
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The boiler on the lid covers boil in a covered pot over a slow fire 15 minutes, give boiler can. As restaurant flavor.
