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(一)三丝鳜鱼配料:鳜鱼1条,(约500克),香菇丝25克,笋丝25克,熟火腿丝15克,肥肉丝25克,葱段三只,姜片3片,黄酒15克,食盐10克,味精适量,白汤少许。初步加工:①鳜鱼剖开肚皮,挖掉内脏、鳃、刮掉鳞,洗净凉干。②将肥肉先投入汤罐,煮至变玉色,捞出切成丝,火腿、冬菇、笋也切成细丝待用。③用刀在鳜鱼背上,刺入人字形刀纹,剞得深一点,使它蒸时易熟,鱼肉鲜、嫩。④选用合适浅汤盆一只,将鱼居中放平,先在鱼身上排上肥肉丝,又在肥肉丝上面横向整齐排放冬菇丝、火腿丝、笋丝,使它色泽鲜艳,然后加入葱结、姜片、盐、黄酒、味精、少许白汤。烹调方法:笼水烧至沸滚,把汤盆放入笼屉中,盖好笼盖,旺火蒸20分钟左右,蒸至筷戳得进鱼背出笼,拿掉葱、姜,即可食用
(A) three-wire mackerel Ingredients: 1 mackerel (about 500 grams), 25 grams of mushrooms silk, bamboo shoots 25 grams, cooked ham 15 grams, 25 grams of fat pork, onion section 3, ginger 3 Tablets, rice wine 15 grams, 10 grams of salt, MSG amount, a little white soup. Preliminary processing: 鳜 fish cut open the belly, dig off the visceral, gills, scrape off the scales, wash and dry. ② put the fat first into the soup pot, cook until it becomes pale, remove and cut into silk, ham, mushrooms, bamboo shoots are also cut into filaments stand. ③ knife in the bonito back, piercing the herringbone knife pattern, 剞 a little deeper, making it easy to steamed when cooked, fresh fish, tender. ④ choose a suitable soup basin, the fish will be placed in the middle, first in the fish body row of fat pork, but also in the horizontal top of the fat pork silk discharge mushroom wire, ham wire, bamboo shoots, make it bright color, and then add Onion knot, ginger, salt, rice wine, MSG, a little white soup. Cooking methods: cage water to boil, put the soup pot into the cage, cover the cage cover, stir for 20 minutes, steamed chopsticks poke into the fish out of the cage, remove the onions, ginger, you can eat