Key features of】
I eat two fish, vegetable soup, white fish, Huanen, dense soup of white alcohol, can be cost-effective and popular delicious dishes.
Key raw materials】
Blackfish 500 grams. Cooked winter bamboo shoots 20 grams, 75 grams heart vegetables, water, 15 g fat, black mushrooms, 10 grams of cooked ham, egg white is grams, 5 grams shrimp. 5 grams of salt, Shaojiu 25 grams, 25 grams of egg white and starch 20 grams, 750 grams Shuzhu You (fuel consumption is 150 grams), 10 g onion, 5 grams of sugar, monosodium glutamate 2.5 grams, 7.5 grams sesame oil, vinegar, 5 grams, 25 grams of chicken broth, ginger 5 grams.
【Production process】
Blackfish will rule the net, Zhanxia the head, cut open from the back, remove the internal organs, retained to form incorrectly, remove fish and chip into a 0.6 cm thick films, plus salt into bowl. Shaojiu, egg white, water starch sizing mix well. Add water to form incorrectly, punctured with scissors to the net dirt, salt arrested mucus, clean. Zhancheng pieces of fish bone and then, the head Picheng 2. Brassica washed olive Xiucheng head. Will add Wanghuo home on Heat, Shuzhu You scoop into the burning hot 40 (about 88 ℃), to draw fish into milky white, poured oil Lek. The original pot lit and oil, into very light blue, Sunpian, fried mushrooms film fan, Jiashao wine, salt, sugar, a little chicken broth, boiling of monosodium glutamate, a Euryale ferox, into the fish, water sesame oil, over pan-sheng After entry (the first release intraday vinegar), cooking mold. To the head, bone, intestines into the boiling water along with a little hot pot, remove Wash. Add to add, scoop into the water, wine Jiashao, Cong Jiang, Sunpian, shrimp, Wanghuo home on boiling, add white liquor color Shuzhu You very badly burned, heart Add vegetables, mushrooms film, after boiling Add salt, to sorting Cong Jiang, Tang Wan Qi Guo into the big, put ham soup mold. Reprovision the table when the ginger, vinegar Zhanshi.
I eat two fish, vegetable soup, white fish, Huanen, dense soup of white alcohol, can be cost-effective and popular delicious dishes.
Key raw materials】
Blackfish 500 grams. Cooked winter bamboo shoots 20 grams, 75 grams heart vegetables, water, 15 g fat, black mushrooms, 10 grams of cooked ham, egg white is grams, 5 grams shrimp. 5 grams of salt, Shaojiu 25 grams, 25 grams of egg white and starch 20 grams, 750 grams Shuzhu You (fuel consumption is 150 grams), 10 g onion, 5 grams of sugar, monosodium glutamate 2.5 grams, 7.5 grams sesame oil, vinegar, 5 grams, 25 grams of chicken broth, ginger 5 grams.
【Production process】
Blackfish will rule the net, Zhanxia the head, cut open from the back, remove the internal organs, retained to form incorrectly, remove fish and chip into a 0.6 cm thick films, plus salt into bowl. Shaojiu, egg white, water starch sizing mix well. Add water to form incorrectly, punctured with scissors to the net dirt, salt arrested mucus, clean. Zhancheng pieces of fish bone and then, the head Picheng 2. Brassica washed olive Xiucheng head. Will add Wanghuo home on Heat, Shuzhu You scoop into the burning hot 40 (about 88 ℃), to draw fish into milky white, poured oil Lek. The original pot lit and oil, into very light blue, Sunpian, fried mushrooms film fan, Jiashao wine, salt, sugar, a little chicken broth, boiling of monosodium glutamate, a Euryale ferox, into the fish, water sesame oil, over pan-sheng After entry (the first release intraday vinegar), cooking mold. To the head, bone, intestines into the boiling water along with a little hot pot, remove Wash. Add to add, scoop into the water, wine Jiashao, Cong Jiang, Sunpian, shrimp, Wanghuo home on boiling, add white liquor color Shuzhu You very badly burned, heart Add vegetables, mushrooms film, after boiling Add salt, to sorting Cong Jiang, Tang Wan Qi Guo into the big, put ham soup mold. Reprovision the table when the ginger, vinegar Zhanshi.
【特点】
一鱼两吃，有菜有汤，鱼片洁白、滑嫩，鱼汤浓白香醇，可谓经济实惠又美味可口的大众化佳馔。
【原料】
黑鱼500克。 熟冬笋20克、青菜心75克、水发冬菇15克、熟火腿10克、蛋清乃克、虾子5克。盐5克、绍酒25克、蛋清25克、淀粉20克、熟猪油750克（实耗油150克）、葱10克、白糖5克、味精2.5克、芝麻油7.5克、醋5克、鸡清汤25克、姜5克。
【制作过程】
将黑鱼治净，斩下鱼头，从脊背剖开，去除内脏，鱼肠留用，取下鱼肉，片成0.6厘米厚的片，放入碗内加精盐。绍酒、蛋清、水淀粉拌匀上浆。将鱼肠放入清水中，用剪刀刺破，去净污物，用精盐抓去粘液，洗净。再将鱼骨斩成块，鱼头劈成两片。菜心洗净，头部修成橄榄形。将炒锅置旺火上烧热，舀入熟猪油烧至四成热（约88℃）时，放入鱼片划至乳白色，倒出沥油。原锅上火，放油，投入葱白段、笋片，冬菇片煽炒，加绍酒、精盐、白糖、鸡清汤少许、味精烧沸，着芡，倒入鱼片，淋芝麻油，翻锅盛入盘中（盘中先放醋），即成炒菜。将鱼头、骨、肠一起入沸水锅中略烫，捞出洗净。放入炒锅内，舀入清水，加绍酒、葱姜、笋片、虾子，置旺火上烧沸，加熟猪油烧至汤色乳白时，放入青菜心、冬菇片，烧沸后加精盐，拣去葱姜，起锅装入大汤碗内，放上火腿片即成汤菜。上桌时另配姜末、香醋蘸食。