1．剩下的酥烂鸡、鸭，可将其肉撕下来，加鸡蛋、干淀粉捏拌调匀后，下油锅炸后切成片，蘸些花椒盐，即成“锅烧鸡“、“锅炼鸭”。也可将净肉切碎，与菜心，蘑菇、笋等烹成半汤半菜的“烩菜”；还可以做成“什锦砂锅”，能增添汤汁的鲜味。2．剩下的干烧黄鱼或清蒸黄鱼，可剔 1. The remaining crispy chicken, duck, the meat can be torn down, add eggs, dry starch, mix thoroughly, deep fry the next sliced, dipped in some pepper salt, that is, “pot roasted chicken,” “pot Refining ducks. ” Can also be cut into the net meat, and cabbage heart, mushrooms, bamboo shoots and other dishes cooked half soup half-boiled vegetables; can also be made of “assorted casserole” can add soup flavor. 2. The remaining dried fish or steamed yellow croaker, ticking