Copy Reference Chinese Cookery
Year:1986 Issue:10
Column: OTHERS
Author:
Release Date:1986-10-01
Page: 0068ins01,0068ins02
Full Text:
Sichuan Dry-Cooked Fish Sichuan Gan Shao YuA 2 1b. fish (fewer bones preferred)2 oz. Chinese ham fat (or pork fat)1 teaspoon salt4 tablespoons rice wine (or sherry)4 teaspoons vinegar5 teaspoons...
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