鸡汁荷花鱼肚原料：鱼肚500克，火腿250克，鱼糁250克，鸡油、姜、葱、料酒、味精、盐、高汤、青豆。制法：鱼肚切成花形，下锅焯水待用。火腿切成花形，鱼糁制好待用，青豆焯熟。制好的鱼肚上面蒙上层鱼糁，再盖上火腿片，摆入盘中成荷花瓣，花瓣中用鱼糁点缀成莲蓬，青豆点缀 Chicken lotus flower maw Ingredients: 500 grams of mandarin fish, ham 250 grams, 250 grams of mandarin fish, chicken, ginger, onion, cooking wine, MSG, salt, broth, green beans. Method: cut belly cut into flower-shaped, pot boiled water stand. Cut into ham-shaped fish, fish 糁 system ready for use, green beans Zhuo cooked. Made of a good fish above the top covered with mandarin fish 糁, and then covered with ham, into the disk into a lotus petals, petals decorated with fish 糁 into Peng, green beans embellishment