原料:八爪鱼250克,火腿片50克,冬笋、冬菇片各35克,葱段70克,姜片30克,蒜片30克,海盐40克,鸡晶粉10克,胡椒粉5克,于细豆粉50克,料酒10克,熟猪油100克,鲜鸡汤50克。 制作 1.八爪鱼去掉皮筋杂物洗净,用海盐干细豆粉码放待入味时用。将锅洗净,放油烧至五成热时,下姜片、葱段炸香,再分别加入冬笋、冬菇、火腿、蒜片拌匀,再加入鲜鸡汤调好味后,用漏 Raw materials: Octopus 250 grams, ham 50 grams, 35 grams of winter bamboo shoots, mushrooms, onion section 70 grams, ginger 30 grams, 30 grams of garlic, sea salt 40 grams, 10 grams of chicken powder, pepper 5 grams , 50 grams of soy bean flour, cooking wine 10 grams, 100 grams of cooked lard, chicken soup 50 grams. Production 1. Octopus remove the rubber band debris washed with sea salt, dried bean paste code to be used when tasty. The pot was washed, put the oil until the burn into the hot, under the ginger, scallion fried onion, and then were added bamboo shoots, mushrooms, ham, garlic slices and mix well, then add fresh chicken soup to adjust the taste, with leakage