花溪酥壳鱼原料:鲫鱼600克花溪干辣椒节35克花椒5克老姜、大葱、料酒、精盐、味精、胡椒粉、熟芝麻、葱花各适量制法: 1.将鲫鱼宰杀并除去鳃和肠肚(但不刮鳞),接着砍成大块,纳碗加精盐、老姜片、大葱节和料酒腌渍半小时以后,再下入七成热的油锅炸定型, Huaxi crisp shellfish Ingredients: Crucian carp 600 grams Huaxi dried pepper section 35 grams of pepper 5 grams ginger, green onions, cooking wine, salt, monosodium glutamate, pepper, cooked sesame, green onion, the amount of system method: 1. Crucian carp and remove the gills and Intestines (but not scaling), and then cut into large pieces, sodium bowl add salt, ginger, green onion festival and wine pickled half an hour later, and then into the Qicheng hot pot fried stereotypes,