主料:鳜鱼一条(约1200g)辅料:水发羊肚菌50g,小油菜心100g,枸杞5g调料:盐、鸡精、胡椒粉(沏水)、葱姜水、淀粉、蛋清、鸡汤、葱油制作:1.将鳜鱼宰杀后,去掉皮、骨、刺,取净肉。将净鱼肉去筋膜,用食品搅碎机搅碎成茸,过细箩,然后加入盐、鸡精、胡椒粉水、葱姜水、淀粉、蛋清和葱油,搅匀成稠糊状(注意不要太稀)。 Ingredients: a catfish (about 1200g) Accessories: Morchella 50g, rapeseed heart 100g, Chinese wolfberry 5g seasoning: salt, chicken, pepper (water), onion ginger water, starch, egg white, chicken soup, onion Oil production: 1. After the mandarin fish slaughtered, remove the skin, bone, thorns, take the net meat. The net fish to the fascia, with a food crusher crushed into a velveteen, too fine 箩, and then add salt, chicken, pepper water, onion ginger water, starch, egg white and scallion, stir into a thick paste (note Do not Too thin).