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Dry braised Yaan Fish (Prenant's Schizothoracin), Yaan

As a titbit of Chinese royal feast, the course is made by frying and braising the Yaan fish and pork. Methods: Scale, eviscerate, and clean the fish. Cut on both sides of the fish and spread it with shaohxing wine and salt. Deep fry the fish is in the wok until it crinkles. Scoop the fish out. Put cold cooking oil, pickled pepper, minced ginger and garlic and thick broad bean sauce into the wok.

The condiments are stir-fried until the aroma is smelt. Soup-stock is poured into the wok and boiled with the fried condiments until fragrance is smelt. Put the fish, crisp deep-fried pork cubes, salt, fermented glutinous rice, white sugar, and vinegar into the wok after straining the dregs. Stew the soup until it is boiled. Then simmer the soup till it is thick and the fish is tasty. When the dish is done, it's reddish bright gold, with tender and tight fish meat which tastes delicious, aromatic, and slightly spicy.