干烧鱼原料:桂鱼、鲤鱼、草鱼均可,一条,约750克左右,榨菜、肥瘦肉各50克,花生油1000克,四川产郫县辣酱、酱油各10克,胡椒粉、糖、醋、味精各少许,葱姜蒜若干,部分切末备用。制作:将鱼去鳞、膛、腮后,洗净血污,在鱼身两侧隔一公分左右划一字花刀数条(根据鱼的大小划)。用拍破的整葱姜、料酒和少许酱油腌渍一小时左右。郫县辣酱用刀剁细,榨菜和肉各切碎粒。烹制:用旺火将油烧至六、七成热,将鱼放入,炸至鱼皮发紧手 Dried fish raw materials: mandarin fish, carp, grass carp can be a, about 750 grams, mustard, 50 grams of lean meat, peanut oil 1000 grams, Sichuan Lixian hot sauce, soy sauce 10 grams, pepper, sugar, vinegar , MSG each a little, onion ginger garlic, some cut at the end spare. Production: The fish to the scales, chest, gills, wash blood, fish body on both sides of about a centimeter cut a word knife (according to the size of the fish). Pickled whole ginger, wine and a little soy sauce for about an hour. Juxian hot sauce chop fine chopsticks, mustard and meat chopped pieces. Cook: stir with the oil till the six, seven into hot, the fish into the deep fry fish skin tight hands