Cuisine:Sichuan cuisine recipes.

Raw materials:

1 live gui fish, sugar, red pepper, wine, broth, soy sauce, vinegar, refined salt, wet starch, green onion, ginger, cooked lard each appropriate amount.

Practice:

1, Gui fish slaughter clean, in the fish body every 3 centimeters on both sides of a knife cut, with wine, salt, wipe all over the fish inside and outside of the marinade for 10 minutes, and then sprinkled a layer of cornstarch to wipe well. Red pepper seeds, wash, cut into thin filaments;

2, frying pan hot lard to eighty percent heat, under the guppy, deep-fried to both sides of the golden yellow when fishing out of the plate. Onion, ginger shredded, seasoning into flavor sauce;

3, frying pan oil burned to eighty percent of the heat, into the red pepper wire, pour into the sauce, boil to the soup for the crimson, poured on the fish body that is completed.