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干烧辽参味型:家常味制法:辽参涨发好以后,改刀成件,入锅加猪肉末、红椒粒、冬笋粒和芽菜同炒,吃好味以后再加葱花炒匀,出锅装盘后配生菜盏上桌。吉祥富贵鸟味型:咸鲜味制法:先把澄面、生粉用开水烫熟,再加化猪油揉至面团光滑透明,然后下剂擀成皮,逐一包上和好的肉馅捏成小鸟形状,上笼蒸10分钟取出,点缀上蛋白末、蛋黄末、青菜末、火腿末等,即成。
Dry Liao Ginseng flavor: home-made taste of law: Liao ginseng is good after the rise, the knife into pieces, wok plus pork at the end, red pepper grains, winter shoots grains and sprouts fry, add flavor after adding green onion fried Uniform, pan plate with lettuce on the table. Auspicious rich bird taste: salty flavor Method: first Cheng surface, raw powder boiled with boiling water, add the lard knead until the dough is smooth and transparent, and then the agent roll into the skin, one by one and the good package of meat stuffing Into the bird shape, cage steamed out for 10 minutes, dotted with egg whites, egg yolk, end of vegetables, ham at the end, Serve.