With makings
| Blunt-snout bream | 1 |
| Yam pink | A few |
| Clear chili | Half and half |
| Bubble any of several hot spice plants | 5 |
| Bubble ginger | Smaller part |
| Chinese prickly ash | A few |
| Garlic | 2 |
| Cooking wine | 1 spoon |
| Salt | A few |
| Thick broad-bean sauce | 1 spoon |
| Soy | 1 spoon |
| Vinegar | 1 spoon |
The practice of blunt-snout bream of braise in soy sauce
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Blunt-snout bream is washed clean, blow that black film in abdomen clean, the fish uses salt and cooking wine souse 10 minutes, any of several hot spice plants of ginger, garlic, bubble has been cut reserve
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The fish with good souse does wet shape to be brushed toward piscine body again partly with yam pink modulation even
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Scamper is appeared to yellow maturity of both sides gold, scoop up put clean basin to reserve
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Oil is put to explode in boiler sweet garlic ginger, bubble any of several hot spice plants, Chinese prickly ash, rejoin thick broad-bean sauce, sweet vinegar, oyster sauce, candy, soy mixes divide evenly, join a bowl of small water to be boiled turn bell of the small fire dichotomy that boil adds unripe pink water can
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Drench toward the piscine body that has boiled fry the sauce that has come, the blunt-snout bream of braise in soy sauce of delicate go with rice has been done
