Onion 1, 500g of green Chinese onion, potato 500g, chicken broth, weak cream is teaspoon of 1/2 of teaspoon of 1/3 of 4 spoon, n/bot saffron crosus, salt, white pepper 1/3 teaspoon.
Practice: Medium baking temperature heats the butter in boiler, wait for in after melting entirely, breaking onion with green Chinese onion silk puts bowl, break up fry about 2 minutes, fry wafer of potato of the rejoin after giving sweet smell, continue to break up fry 2 minutes.
Pour chicken broth into boiler, small fire turns to boil 20 minutes slow after conflagration boil, join n/bot saffron crosus next, transfer into weak butter, mix what take care tomato patch even. In adding willow of red trout fish pot then, build with small fire continue to boil about 10 minutes slow, transfer into finally salt and white pepper can.
3, egg white red trout raw material: Bright red trout 1 () of about 750 grams, the egg is clear 4, green Chinese onion is white paragraph of 50 grams, pepper sauce 50 grams, cooking wine 25 grams, refined salt 2.5 grams, gourmet powder 2.5 grams, dry starch 75 grams, soya-bean oil 1000 grams (real cost 75 grams) , salt of Chinese prickly ash 25 grams. Condiment: Practice:
1. goes to red trout scale, from branchial ministry gouge branchial and splanchnic, abluent, behead goes first, cut cruelly oppress two, get rid of goes piscine skin, cut grow 5 centimeters, wide the fish with 5 long millimeter, put into the bowl, with makings
Shanghai Long Feng forum Wine, salt, gourmet powder bloats be soiled 1 minute, tasty, stand-by.
2. puts egg white into the bowl again, lash is bubbly, mix dry starch, tu Bianyu.
3. fries boiler to burn heat, put soya-bean oil, after burning heat, a bit cooling, again the fish enter boiler one by one, scamper 2 minutes, when the carapace that treat a form, fish out, accuse oil, enter dish.
When 4. edible, along with a condiment made of roast prickly ash and salt following a flower, very light blue paragraph with pepper sauce each dishful
1000 beautiful nets of Shanghai , deserve to feed, can characteristic: Colour and lustre is weak yellow, fragile crisp tastily, jiao Xiangwei is hot.