主料:桂鱼辅料:海参、火腿、冬笋、鸡蛋、香菜调料:香醋、料酒、盐、鸡精、白胡椒粉、水淀粉、葱、食用油制作方法:1、将桂鱼去骨、去刺,取肉切成条,放入器皿中加入盐、淀粉、少许蛋清上浆入味,将鱼头、鱼骨放入蒸锅内煮熟,汤留用;2、将冬笋、海参、火腿切成丝,分别倒入开水中 Ingredients: mandarin fish accessories: sea cucumber, ham, winter bamboo shoots, eggs, parsley seasoning: balsamic vinegar, cooking wine, salt, chicken, white pepper, water, starch, onion, cooking oil Production Method: Spin, take meat cut into strips, add salt into the vessel, starch, a little egg white sizing into the taste, the fish head, fish bone into the steamer cooked, soup stay; 2, the winter bamboo shoots, sea cucumber, ham, cut into filaments , Respectively, into the water