一、原料 1.净鳜鱼肉250g,清汤、菠菜汁、熟猪油、鸡蛋清、葱姜汁、碘盐、料酒、味精、干淀粉、肥膘肉。 二、制作 1.鳜鱼肉和肥膘肉切碎泡至发白,洗去血水,捞起沥干,剁成泥,放入大碗中,加盐、味精、料酒、葱姜汁、蛋清,搅拌成茸状。取一半加入菠菜汁搅成绿色鱼茸待用。 2.将两种鱼茸分别挤成鱼圆,放人冷水锅 First, the raw material 1 net 鳜 fish 250g, broth, spinach juice, cooked lard, egg white, onion ginger juice, iodized salt, cooking wine, MSG, dry starch, fat 膘 meat. Second, the production 1. Tuna fish meat and fat, chopped foam to white, wash away the bloody water, picked up drained, chopped into mud, into the bowl, add salt, MSG, cooking wine, onion ginger juice, egg white, Stir into a velvety shape. Take half and add spinach juice into green fishes stand. 2. The two kinds of fish were squeezed into a fish circle, put cold water pot