二、翅鲍参肚的烹调 (1)鱼翅 1.与鸡、鸭、鸽、野鸡、野鸭、鹧鸪、猪肘子、猪排骨、小羊羔、甲鱼、乌龟、蛇、火腿、干贝之类同炖成汤菜。 2.水发散鱼翅用调好味的上汤煨或蒸2小时,过滤去汁,裹沾在生虾胶丸子上,放在抹过油的盘子内蒸热,码入扣碗内加入调好味的上汤蒸半小时反扣盘内,原汁勾成米汤芡,浇于翅球上,用鸡油炒菜心围边,即成“绿树鱼翅球”。 Second, the cooking abalone abalone (1) shark fin 1. And chicken, duck, pigeon, pheasant, duck, partridge, pork elbow, pork ribs, lamb, turtle, snake, ham, scallops and the like stew Into soup dishes. 2. Water divergence Shark fin with good taste of the soup simmer or steamed for 2 hours, filtered to the juice, wrapped in raw shrimp paste balls on the dish over the oil wiped steaming, code into buckle bowl add fine Flavored soup steamed for half an hour counter, the juice hook into the rice soup, poured on the wing ball, with the heart of chicken stir fry, that is, “green shark fin ball.”