鱼胶豆苗汤的做法(鱼胶炖瘦肉汤的做法)
在四川菜，菜肴中经常有一个板条点。丰富菜肴的内容，增加菜肴，颜色和味道，如添加那饺子等待，刺伤这是一个典型的典型饺子进入菜肴中，用菠菜和面部皮肤，将碎肉填充到饺子中，用鱼肚烹饪，创作优雅，颜色快，汤是酒精，食物很酷，食物很酷，食物很酷以下系列记录在系统的两个版本中：
松菜鱼粉末：
成分：油水鱼肚400克
配件：150克新鲜猪，150克细粉，菠菜150克，豆芽100克
调味料：盐，胡椒，谷氨酸，烹饪酒，猪油，鸡油，姜，洋葱，特殊牛奶汤
step:
1，油，水鱼腹部，加入面粉，去干净的鱼肚，油腻，冲洗，进入水，去水，取出油，拿起排水，胶片是斧头两张厚的床单，用温水。
2，猪肉瘦肉洗净猪肉，下盐，辣椒，谷氨酸，冷汤，搅拌均匀填充。洗涤菠菜叶，煮沸水中，取出碎水，加入适量的水，放入面粉进入饺子，填充到制备的填料，煮熟，干燥。
3, the fish belly drains, into the pan, add, pick up, pick up the drill. Pork is burned into the pan, the green onion, the ginger is stirped with fragrance, Gate milk soup, check the onion, ginger, fish belly, put salt, pepper, monosodium glutamate, pinellia, burn, tuned, beans Miao, chicken oil, starting in the plate.
Pine Dry Fish Braise 2:
Ingredients: fish belly 100 grams
Accessories: 50 grams of cooked chicken, 25 grams of ham, 75 grams of pork, 250 grams of spinach
Seasoning: 2 grams of salt, 1 gram of pepper, 1 gram of MSG, 10 grams of ginger, 1 gram of onion, 500 grams of soy sauce, 500 grams of broth, 500 grams of milk soup, 100 grams of white flour, chicken oil 20 grams, 1000 grams of lard (about 50 grams)
step:
1, fish belly, pig, fry, soft, go to fat, cut 3.5 cm, thick 0.8 cm film, add the broth with broth, Shao wine, feed it. The ham, the chicken is a piece of 3.5 cm long, 1.6 cm wide.
2, pork washed, add sauce and MSG (0.5 grams), ginger (2 grams) juice, onion (1 gram), stir well into a dumpling stuff. The spinach leaves juice into the flour, knead, knead, kneadly 24 dumplings, and put it for cool.
3, the wok is placed on the fire, add the lard, ginger, onion, add the milk soup, turn on onion, ginger, fresh taste, pepper, then immediately under the fish belly, pine dove, spinal chicken, ham About 1 minute, plowing into the large disc, pine sneches, and topped the chicken oil.Jinjiang Hotel Sichuan
The spunfish belly is in the early years."Chengdu Restaurant", "Jinjiang Hotel"One of the famous dishes, all the above version is the Sichuan cuisine industry, friends who are interested in traditional Sichuan, can try their own, pay attention to Chuanwei culture, get more old recipes.
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