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配料:鲫鱼1条(约350克)、猪腿肉100克,笋片25克,黄酒15克,白糖5克,酱油20克,食盐2克,猪油30克,白汤500克,味精1.5克。初步加工:①鲫鱼先刮掉鱼鳞,沿脊背(旗抢骨)顺长剖开(不要把肚剖开),然后挖出内脏、鱼鳃、用水洗净。②腿肉(二成肥肉)斩成酱,放入容器内,加入酱油、白糖、黄酒、味精、盐、起劲搅拌至浓厚。③先取50％肉酱从鱼脊背洞中塞入鲫鱼肚内,又取50％肉酱贴涂在鱼背洞中(不要塞进去,目的是封口),用竹片蘸水贴平,使之光滑(可免水分渗入鱼内)。
Ingredients: crucian carp (about 350 grams), pig leg meat 100 grams, 25 grams of bamboo shoots, rice wine 15 grams, 5 grams of sugar, soy sauce 20 grams, salt 2 grams, lard 30 grams, white soup 500 grams, 1.5 grams of MSG . Preliminary processing: ① Crucian carp scrape the fish scale, along the back (flag grab bone) along the length of open (do not belly cut open), and then dig out the visceral, fish gills, washed with water. ② leg meat (two into fat) cut into sauce, into the container, add soy sauce, sugar, rice wine, MSG, salt, stirring vigorously to strong. ③ first take 50% meat sauce stuffed into the fish back cavity hole carp belly, but also take 50% meat paste paste in the fish back hole (do not plug in, the purpose is to seal), with bamboo dip in water paste, so that Smooth (can be free of water into the fish).