蟹黄鱼丝原料:黑鱼净肉、蟹黄、葱、姜汁、鸡蛋清及酒、糖、味精、生粉、醋等调料。制作:将黑鱼净肉切成丝,用盐、鸡蛋清、生粉水浆。起油锅、热锅冷油倒入上浆好的鱼丝划散,色变白后立刻起锅漏油。锅内放入少许葱、姜汁、绍酒、味精后,倒入滑好油的鱼丝,翻锅装盘。锅中放油,热后将蟹黄倒入炒锅,加入绍酒、醋、白糖、姜汁、味精,炒熟后出锅盛放在鱼丝上面。特点:鱼丝白净鲜嫩,蟹黄金色飘香,鱼鲜蟹鲜交汇, Crab fish raw materials: black fish net meat, crab, onion, ginger juice, egg white and wine, sugar, MSG, raw meal, vinegar and other spices. Production: The blackfish cut into meat, meat, salt, egg, raw water slurry. From the pan, hot oil pan into the sizing good squid scattered, white immediately after the pan leak oil. Put in the pot a little onion, ginger juice, Shaoxing wine, MSG, into the slippery fish oil wire, turn the pan plate. Pour the oil in the pan, heat the crab into the wok, add Shaoxing wine, vinegar, sugar, ginger juice, MSG, pan fry pan filled in the top of the fish. Features: Fish net white net fresh, crab golden fragrance, fresh fish, fresh fish meet,