糁是川菜厨师在制作工艺菜时必不可少的半成品加工原料之一。下面介绍一下糁的制作过程及其要领。一、糁的种类及选材1、肉糁；多选用猪背脊肉、牛背脊肉、羊背脊肉。2、鱼糁：多选用鲶鱼、鲢鱼、鲤鱼背侧肉。3、鸡糁：多选用鸡脯肉和胸柳肉。4、兔糁：选用兔腰簧肉。5、虾糁； 糁 is one of the raw materials for processing semifinished products, which is indispensable for Sichuan cuisine chefs when making vegetable dishes. Here are some of the production process and essentials. First, the types of 糁 and selection 1, meat 糁; use more pig back, beef tenderloin, sheep back. 2, Maw: choose more catfish, silver carp, carp dorsal meat. 3, chicken gizzard: Choose more chicken breasts and breast fillets. 4, rabbit 糁: rabbit waist meat selection. 5, shrimp 糁;