椒盐排骨将剁好的猪排放在碗里,加入料酒、酱油、味精,清水拌和,再加上干淀粉拌匀。锅里放上熟猪油和旺火烧到七成热时,下排骨温炸至肉熟,捞出。待锅里油温回到七成热后,再下排骨复炸呈金黄色并浮起时,捞出装盘,撒上花椒盐即成。外脆内嫩,满口留香。芙蓉鲫鱼锅内放水,加上葱、姜、酒、盐,旺文烧后,将洗好的、两面均匀地剁上三条斜刀纹的鲫鱼放入水中氽热捞出放在盆中。汤凉后加入鸡蛋清、味精、盐,打透撇去浮沫,倒入鱼盆中。把火腿片放在鱼背上,拼排成圆形,放上冬菇,上笼蒸8分钟左右,取出,淋上 Salt and pepper ribs Chop a good pig in the bowl, add cooking wine, soy sauce, MSG, water mixing, together with dry starch and mix well. Put the pot on the cooked lard and stir into the Qicheng hot, the ribs under the deep fry meat cooked, remove. When the oil temperature in the pan back to Qicheng heat, and then the ribs under the complex was golden yellow and floating, remove the plate, sprinkle with salt and pepper Serve. External crisp inside tender, mouthful of fragrant. Hibiscus carp pot drain, with onions, ginger, wine, salt, Wang Wen burning, the washed, evenly cut on both sides of the three oblique knife carp into the water 氽 hot fish out in the pot. After the soup is added egg white, MSG, salt, thoroughly skim foam, into the fish bowl. The ham on the back of fish, spell row into a circle, put mushrooms, cage steam for about 8 minutes, remove, topped