“飞燕全鱼”是在传统“脆皮全鱼”、“荔枝全鱼”菜肴烹制的基础上,施以精湛的刀技、新颖的造型制成。菜品如春燕翩迁,如诗如画,给人以艺术的享受。 原料:草鱼1尾(约750克) 川盐8克 白糖50克 白醋15克 蕃茄酱35克 姜8克 葱50克 料酒10克 鸡蛋黄2个 泡海椒1个 化猪油150克 熟菜油1250克(实耗约150) 细豆粉500克 水豆粉25克 清汤150克 蒜泥少许 “Flying Swallows whole fish” is based on the traditional “crispy whole fish”, “lychee whole fish” dishes cooked with superb knife technology, innovative style made. Dishes such as Chun Yan Pina move, picturesque, gives the art of enjoyment. Raw materials: Grass carp 1 (about 750 grams) Sichuan salt 8 grams of sugar 50 grams of white vinegar 15 grams of tomato sauce 35 grams of ginger 8 grams of onion 50 grams of cooking wine 10 grams of egg yolk 2 bubble sea peppers 1 lard 150 grams of cooked vegetable oil 1250 grams (Actual consumption of about 150) Soya bean flour 500 grams of water bean flour 25 grams of broth 150 grams of garlic a little