此菜是从我们江西名菜“粉蒸鱼”中受到启发而创制的新菜。考虑到成品菜肴的整体美,将蒸笼换成盘子,并加以围边点缀。原料:草鱼1尾1000克,粉丝50克,西蓝花200克,色拉油1000克,菜叶、麻油、酱油、胡椒粉、味精、精盐、辣椒酱、生粉、葱花各适量。制法:1．将草鱼去鳞、鳃、内脏洗净,放在砧板上,用刀整鱼去 This dish is from our Jiangxi cuisine “steamed fish” inspired by the creation of new dishes. Taking into account the overall beauty of finished dishes, the steamer into a plate, and to be surrounded by embellishment. Raw materials: grass carp 1 1000 grams, 50 grams of fans, 200 grams of blue flower, salad oil 1000 grams, leaves, sesame oil, soy sauce, pepper, MSG, salt, pepper sauce, raw powder, green onion the right amount. System of law: 1. Grass carp to scales, gills, visceral wash, on the chopping block, with a knife whole fish to go