“绣球全桂鱼”,是根据江西名菜“绣球鱼丸”和鲁菜“绣球全鱼”的制作工艺演变而成。此菜选料严格,是我在江西丰城电厂行政接待处工作时制作的宴会佳肴,曾多次受到国家领导及外宾的好评。 原料:桂鱼1尾750克。 配料:水发刺参50克,鸡丝30克,猪肥肉50克,冬笋25克,香菜段30克,干贝25克,金华火腿50克,冬菇25克,鸡蛋清2个,菜芯12颗,葱姜丝各适量,红绿车厘子各1粒。 调料:绍酒5克,精盐3克,味精2克,鸡精2克,水淀粉10克,猪化油15克,香油5克,胡椒粉少许,干淀粉少许。 制作方法:1)将桂鱼去鳞去鳃,去五脏,先把鱼头尾取下待用,然后将 “Hydrangea Gui Gui fish” is based on Jiangxi famous dishes “Hydrangea fish ball” and Shandong cuisine “Hydrangea whole fish” production process evolved. The material is strictly selected, which is the banquet delicacy produced when I was working at the administration reception office of Fengcheng Power Plant in Jiangxi Province. It has been well received by national leaders and foreign guests for many times. Raw materials: Gui 1 750 g. Ingredients: 50 grams of sea cucumber, chicken wire 30 grams, 50 grams of pig fat, bamboo shoots 25 grams, parsley 30 grams, 25 grams of scallops, Jinhua ham 50 grams, 25 grams of mushrooms, egg 2, vegetable 12 All kinds of green onion ginger, red and green carcharm each one. Seasoning: Shaoxing wine 5 grams, 3 grams of salt, MSG 2 grams, 2 grams of chicken, starch 10 grams, 15 grams of pork oil, sesame oil 5 grams, a little pepper, a little dry starch. Production methods: 1) to the mandarin fish scales to the gills, to the five internal organs, first remove the fish head and tail stand-by, and then