松鼠桂鱼用英语怎么说？

北极贝刺身 ：Scallops Sashimi

松鼠桂鱼

松鼠桂鱼英文 松鼠桂鱼英文怎么读

松鼠桂鱼英文 松鼠桂鱼英文怎么读

不是因为我是山东人，也不是因为鲁菜是八大菜系之首，确实因为好吃，从小就吃习惯了。葱爆海参、糖醋鲤鱼、红烧肘子、九转大肠、爆炒腰花、溜肝尖、爆三样、奶汤蒲菜……等等，都是我的。是打心眼里喜欢，不怕各位看官笑话，写短文时口水不由自主的就要流出来了。

squirrel-shaped mandarin fish

squirrel-shaped mandarin fish

其他就不知道了..

松鼠桂鱼

squirrel-shaped

mandarin

fish

属类：【菜单名称】-〖海鲜〗

Squirrel mandarin fish

松鼠桂鱼用英语怎么说？

名菜：雪花鸡、金寿福、烧片糟鸡、桔汁加吉鱼、太极明虾

squirrelGuiYu Live GuiYu (or yellow ShiShouYu) article 1 (about 750 grams), 18 g shrimp, cooked bamboo shoot 12 grams, water hair mushrooms 12 grams, green peas scored 15, cooked lard 1000 grams (real consumption g), sesame oil 9 g, rin 15 grams, refined salt 6 g, MianBaiTang 12 grams, sweet vinegar 60 g, ketchup 60 g, garlic 1.5 grams, parsley period of 6 g, dry starch 36 grams, pork clear soup 60 grams

Take GuiYu live, after the slaughter to scales, gill, the viscera wash, filter dry moisture. And then put the fish toger XiongQi inclined knife in the head in the jaw muscles, and gently pat sword into a little flat look, again along the ridge sword to be on both sides from beginning to end of flat (tail cannot batch of open, batch of broken), remove the fish head, ridge, cut to the chest, two pieces of fish (says fish lees); Put the fish lees skin down on the chopping board, piece to chest thorn, again in the fish lees on the sword nly straight row, row inclined to fish skin again place, and let the fish is the diamond floret knife; 9 g, refined salt with cooking wine 0.6 g coated in the fish and fish head after the lees, and pat dry starch, shaking to excess material, to use. Cook tomato sauce, clear soup, sweet and sour pork, cooking wine, refined salt, purified water starch into a bowl, move into ju to use. Will the pan in lard, and to eighty percent hot, left mention fish, the right hand with chopsticks live fish of the folding outward lees, slowly in the wok, then also put on the heads in pan fry, and constantly use ladle heating oil to fish out the water, so that the fish lees nly heat, depending on the Fried to pale yellow out when; Then will the oil temperature burn to eighty percent heat, put the fish and fish head fry until golden brown out when, then put the fish leaf and fish heads toger, make its forming, then installed dish. In fish and at the same time, the other on fire with fry pan wu hot, put cooked lard 60 g, heat oil is benevolence, inline skate cooked, pour into colander; The original lee a little oil to fry pan, heat oil parsley period after the explosion is put out, and the garlic, bamboo shoot, mushrooms, peas and stir-fry until done. Boil into the sauce, add cooked lard (45 g), balm, shrimp Fried out of the pot after, and poured it on the fish become namely.

squirrel-shaped mandarin fish

松鼠桂鱼

squirrel-s四川菜系(川菜) 川菜的形成大致在秦始皇统一到三国鼎立之间。流派：有成都、重庆两个流派。haped

mandarin

fish

奥运美食英语－海鲜类

鲁菜这几年叫好不叫座，曾经沧海难为水的鲁菜名店“燕喜堂”，如今还保有除却巫山不是云的傲骨。

海鲜类Seafood

白灵菇扒鲍片 ：Braised Sld Abalone with Mushrooms

鲍鱼海珍煲 ：Braised Abalone and Seafood en Casserole

百花鲍鱼卷 ：Steamed Abalone Rolls Stuffed with Minced Shrimps

鲍鱼烧牛头 ：Braised Abalone with Ox Head

鲍鱼珍珠鸡 ：Steamed Glutinous R Mixed with Dd Abalone and Chicken

碧绿原汁鲍鱼 ：Braised Abalone with Vegetables

锅粑鲍鱼 ：Abalone Sauce on Deep-Fried R Cake

蚝皇扣干鲍 ：Braised Dried Abalone in Oyster Sauce

蚝皇鲜鲍片 ：Braised Sld Abalone in Oyster Sauce

红烧鲍翅燕 ：Braised Abalone, Shark's Fin and Bird's Nest

红烧鲍鱼 ：Braised Abalone

红烧南非鲍 ：Braised South African Abalone

龙井金元鲍 ：Braised Abalone with Longjing Tea

美国红腰豆扣鲍片 ：Braised Sld Abalone with American Kidney Beans

银芽炒鲍丝 ：Sautéed Shredded Abalone with Bean Sprouts

鲍汁葱烧辽参 ：Braised Sea Cucumber in Abalone Sauce

鲍汁豆腐 ：Braised Tofu in Abalone Sauce

鲍汁鹅肝 ：Braised Goose Liver in Abalone Sauce

鲍汁鹅掌扣辽参 ：Braised Sea Cucumber and Goose Feet in Abalone Sauce

鲍汁花菇烧鹅掌 ：Braised Goose Feet and Mushrooms in Abalone Sauce

鲍汁花胶扣辽参 ：Braised Sea Cucumber and Fish Maw in Abalone Sauce

鲍汁煎鹅肝 ：Pan-Fried Goose Liver （Foie Gras） in Abalone Sauce

鲍汁扣白灵菇 ：Braised Mushrooms in Abalone Sauce

鲍汁扣鹅掌 ：Braised Goose Feet in Abalone Sauce

鲍汁扣花胶皇 ：Braised Fish Maw in Abalone Sauce

鲍汁扣辽参 ：Braised Sea Cucumber in Abalone Sauce

鲍汁牛肝菌 ：Braised Boletus in Abalone Sauce

白玉蒸扇贝 ：Steamed Scallops with Tofu

碧绿干烧澳带 ：Dry-Braised Scallops with Vegetables

碧绿鲜带子 ：Braised Scallops with Vegetables

宫保鲜带子 ：Kung Pao Scallops

鸽蛋烧裙边 ：Braised Turtle Rim with Pigeon Egg

果汁银元带子 ：Fried Scallops in Fresh Fruit Ju

酱野菌炒胭脂蚌 ：Sautéed Mussel and Mushrooms in Special Sauce

金银玉带 ：Sautéed Scallops and Mushrooms

千层酥烤鲜贝 ：Quick-Baked Scallop Mille Feuille（Roast Pepper Sauce and Basil Oil Infusion）

扇贝（蒜茸蒸,XO炒,豉汁蒸） ：Scallop in Shell （Steamed with Garlic/Sautéed with XO Sauce /Steamed with Black Bean Sauce）

碳烧元贝 ：BBQ Scallops

铁板酱爆带子 ：Sizzling Scallops with Chili and Vegetables

夏果澳带 ：Sautéed Scallops with Macadamia

鲜果玉带虾 ：Fried Scallops and Shrimps with Fresh Fruit

珍宝炒带子 ：Sautéed Scallops with Cashew Nuts

干煎带鱼 ：Deep-Fried Ribbonfish

多宝鱼（清蒸，豉汁蒸 过桥） ：Turbot （Steamed/Steamed with Black Bean Sauce/ Boiled）

芝麻炸多春鱼 ：Deep-Fried Shisamo with Sesame

脆炸桂鱼 ：Fried Crispy Mandarin Fish

干烧桂鱼 ：Dry-Braised Mandarin Fish

桂鱼（清蒸,油浸,松子炸） ：Mandarin Fish （Steamed/Fried / Deep-Fried with Pine Nuts）

清蒸桂鱼 ：Steamed海鲜豆腐 ：Braised Tofu with Seafood Mandarin Fish

松鼠桂鱼 ：Sweet and Sour Mandarin Fish

豆腐烧鱼 ：Fried Fish with Tofu

百花酿辽参 ：Steamed Sea Cucumber Stuffed with Minced Shrimp

葱爆海参条 ：Sautéed Sea Cucumber with Scallion

葱烧海参 ：Braised Sea Cucumber with Scallion

高汤京葱扒刺参 ：Braised Sea Cucumber with Scallion

海参鹅掌煲 ：Braised Goose Feet with Sea Cucumber en Casserole

蚝汁辽参扣鸭掌 ：Braised Sea Cucumber with Duck Feet in Oyster Sauce

红烧牛头扣辽参 ：Braised Sea Cucumber with Ox Head

京葱扣辽参 ：Braised Sea Cucumber with Scallion

木瓜腰豆煮海参 ：Braised Sea Cucumber with Kidney Beans and Papaya

生焗海参煲 ：Baked Sea Cucumber en Casserole

双虾海参煲 ：Braised Sea Cucumber and Shrimp en Casserole

虾仔烧海参 ：Braised Sea Cucumber with Shrimp Roe

麻辣响螺片 ：Hot and Spicy Sld Sea Whelks

响螺烧梅花参 ：Braised Sea Whelks and Sea Cucumber

海鲜脆皮豆腐 ：Fried Tofu with Seafood

海鲜粉丝煲 ：Assorted Seafood with Vermlli en Casserole

海竹笙煮双鲜 ：Boiled Seafood with Bamboo Fungus

红花汁烩海鲜 ：Braised Seafood in Saffron Sauce

松鼠鳜鱼和清蒸黄鱼的英文怎么说?

XO酱莲藕炒海螺片 ：Sautéed Sld Sea Whelks and Lotus Root in XO Sauce

松鼠鳜鱼Squirrel-shaped Mandarin Fish（这道菜有名的叫法叫松鼠桂鱼哦）

干蒸黄鱼Steamed Yellow Croaker

东古一品螺 ：Sautéed Whelks in Soy Sauce希望可以帮到你呀~~~

奥运美食英语－海鲜类

川菜特点：清鲜醇浓，麻辣辛香，一菜一格，百菜百味。

海鲜类Seafood

白灵菇扒鲍片 ：Braised Sld Abalone with Mushrooms

鲍鱼海珍煲 ：Braised Abalone and Seafood en Casserole

百花鲍鱼卷 ：Steamed Abalone Rolls Stuffed with Minced Shrimps

鲍鱼烧牛头 ：Braised Abalone with Ox Head

鲍鱼珍珠鸡 ：Steamed Glutinous R Mixed with Dd Abalone and Chicken

碧绿原汁鲍鱼 ：Braised Abalone with Vegetables

锅粑鲍鱼 ：Abalone Sauce on Deep-Fried R Cake

蚝皇扣干鲍 ：Braised Dried Abalone in Oyster Sauce

蚝皇鲜鲍片 ：Braised Sld Abalone in Oyster Sauce

红烧鲍翅燕 ：Braised Abalone, Shark's Fin and Bird's Nest

红烧鲍鱼 ：Braised Abalone

红烧南非鲍 ：Braised South African Abalone

龙井金元鲍 ：Braised Abalone with Longjing Tea

美国红腰豆扣鲍片 ：Braised Sld Abalone with American Kidney Beans

银芽炒鲍丝 ：Sautéed Shredded Abalone with Bean Sprouts

鲍汁葱烧辽参 ：Braised Sea Cucumber in Abalone Sauce

鲍汁豆腐 ：Braised Tofu in Abalone Sauce

鲍汁鹅肝 ：Braised Goose Liver in Abalone Sauce

鲍汁鹅掌扣辽参 ：Braised Sea Cucumber and Goose Feet in Abalone Sauce

鲍汁花菇烧鹅掌 ：Braised Goose Feet and Mushrooms in Abalone Sauce

鲍汁花胶扣辽参 ：Braised Sea Cucumber and Fish Maw in Abalone Sauce

鲍汁煎鹅肝 ：Pan-Fried Goose Liver （Foie Gras） in Abalone Sauce

鲍汁扣白灵菇 ：Braised Mushrooms i金元鲍红烧肉 ：Braised Pork with Abalonen Abalone Sauce

鲍汁扣鹅掌 ：Braised Goose Feet in Abalone Sauce

鲍汁扣花胶皇 ：Braised Fish Maw in Abalone Sauce

鲍汁扣辽参 ：Braised Sea Cucumber in Abalone Sauce

鲍汁牛肝菌 ：Braised Boletus in Abalone Sauce

白玉蒸扇贝 ：Steamed Scallops with Tofu

碧绿干烧澳带 ：Dry-Braised Scallops with Vegetables

碧绿鲜带子 ：Braised Scallops with Vegetables

宫保鲜带子 ：Kung Pao Scallops

鸽蛋烧裙边 ：Braised Turtle Rim with Pigeon Egg

果汁银元带子 ：Fried Scallops in Fresh Fruit Ju

酱野菌炒胭脂蚌 ：Sautéed Mussel and Mushrooms in Special Sauce

金银玉带 ：Sautéed Scallops and Mushrooms

千层酥烤鲜贝 ：Quick-Baked Scallop Mille Feuille（Roast Pepper Sauce and Basil Oil Infusion）

扇贝（蒜茸蒸,XO炒,豉汁蒸） ：Scallop in Shell （Steamed with Garlic/Sautéed with XO Sauce /Steamed with Black Bean Sauce）

碳烧元贝 ：BBQ Scallops

铁板酱爆带子 ：Sizzling Scallops with Chili and Vegetables

夏果澳带 ：Sautéed Scallops with Macadamia

鲜果玉带虾 ：Fried Scallops and Shrimps with Fresh Fruit

珍宝炒带子 ：Sautéed Scallops with Cashew Nuts

干煎带鱼 ：Deep-Fried Ribbonfish

多宝鱼（清蒸，豉汁蒸 过桥） ：Turbot （Steamed/Steamed with Black Bean Sauce/ Boiled）

芝麻炸多春鱼 ：Deep-Fried Shisamo with Sesame

脆炸桂鱼 ：Fried Crispy Mandarin Fish

干烧桂鱼 ：Dry-Braised Mandarin Fish

桂鱼（清蒸,油浸,松子炸） ：Mandarin Fish （Steamed/Fried / Deep-Fried with Pine Nuts）

清蒸桂鱼 ：Steamed Mandarin Fish

松鼠桂鱼 ：Sweet and Sour Mandarin Fish

豆腐烧鱼 ：Fried Fish with Tofu

百花酿辽参 ：Steamed Sea Cucumber Stuffed with Minced Shrimp

葱爆海参条 ：Sautéed Sea Cucumber with Scallion

葱烧海参 ：Braised Sea Cucumber with Scallion

高汤京葱扒刺参 ：Braised Sea Cucumber with Scallion

海参鹅掌煲 ：Braised Goose Feet with Sea Cucumber en Casserole

蚝汁辽参扣鸭掌 ：Braised Sea Cucumber with Duck Feet in Oyster Sauce

红烧牛头扣辽参 ：Braised Sea Cucumber with Ox Head

京葱扣辽参 ：Braised Sea Cucumber with Scallion

木瓜腰豆煮海参 ：Braised Sea Cucumber with Kidney Beans and Papaya

生焗海参煲 ：Baked Sea Cucumber en Casserole

双虾海参煲 ：Braised Sea Cucumber and Shrimp en Casserole

虾仔烧海参 ：Braised Sea Cucumber with Shrimp Roe

麻辣响螺片 ：Hot and Spicy Sld Sea Whelks

响螺烧梅花参 ：Braised Sea Whelks and Sea Cucumber

海鲜脆皮豆腐 ：Fried Tofu with Seafood

海鲜粉丝煲 ：Assorted Seafood with Vermlli en Casserole

海竹笙煮双鲜 ：Boiled Seafood with Bamboo Fungus

红花汁烩海鲜 ：Braised Seafood in Saffron Sauce

松鼠鳜鱼和清蒸黄鱼的英文怎么说?

松鼠鳜鱼Squirrel-shaped Mandarin 你好，的菜系中，我喜欢川菜，因为我喜欢吃辣的，其实八大菜系都喜欢。谢谢。Fish（这道菜有名的叫法叫松鼠桂鱼哦）

干蒸黄鱼S我喜欢鲁菜！teamed Yellow Croaker

希望可以帮到你呀~~~

八大菜系中哪个菜系你喜欢？

姜葱酥炸生蠔 ：Deep-Fried Oyster with Ginger and Scallion

我喜欢吃辣，所以八大菜系中我喜欢吃川菜。川菜麻辣鲜香的口味总能让我食指大动。

京葱虾籽烧辽参 ：Sautéed Sea Cucumber with Shrimp Roe and Scallion

我喜欢吃四川火锅，锅底的颜色红红火火的很喜庆，不同的食材与底料碰撞后还能产生多变的口感，而且热闹的场合很适合亲朋好友聚会时增加氛围感。

川菜其实也是一个包容的菜系，随着人们对口味的不断挑剔，它的口味也在不断的被改良，许多菜品增添了粤菜和淮扬菜的口味，让生活在四川却不喜欢吃辣的食客也可以享受美食带来的快乐。

菜系

八大菜系中我喜欢的是川菜！

十大经典川菜有：

川味火锅、水煮鱼、回锅肉、麻婆豆腐、鱼香肉丝、水煮肉片、辣子鸡、酸菜鱼、宫保鸡丁、甜皮鸭。

川菜的味相当丰富，号称百菜百味。其中为的当数鱼香、麻辣、辣子、陈皮、椒麻、怪味、酸辣诸味。

川菜有麻、辣、甜、咸、酸、苦六种。在六种基本味型的基础上，又可调配变化为多种复合味型，在川菜烹饪过程中，如能运用味的主次、浓淡、多寡，调配变化，加之选料、切配和烹调得当，即可获得色香味形俱佳的具有特殊风味的各种美味佳肴。

川菜特点是突出麻、辣、香、鲜、油大、味厚，重用“三椒”(辣椒、花椒、胡椒)和鲜姜。调味方法有干烧、鱼香、怪味、椒麻、红油、姜汁、糖醋、荔枝、蒜泥等复合味型，形成了川菜的特殊风味，享有“一菜一格，百菜百味”的美誉。

擅长炒、滑、熘、爆、煸、炸、煮、煨等。尤为小煎、小炒、干煸和干烧有其独道之处。从高级筵席“三蒸九扣”到大众便餐、民间小吃、家常风味等，菜品繁多，花式新颖，做工精细。川菜烹调讲究品种丰富、味多味美的川菜，所以受到人们的喜爱和推崇，是与其讲究烹饪技术、制作工艺精细、作要求严格分不开的。川菜烹调有四个特点：一是选料认真、二是刀工精细、三是合理搭配、四是精心烹调。

当下的“超意兴快餐”顺应潮流，把高不可攀鲁菜中请出几位小弟级别的菜肴，制作成小吃，立时征服了南来北往的食客，泉城大济南上百家连锁店天天排队就餐就是的广告，为当下鲁菜尴尬的境地扳回了一局。把子肉、狮子头、就是四喜丸子，卤鸡蛋、酱豆腐配上大米干饭特别好吃 ，小米粥免费喝，猪肉涨价前的口号是：10块钱吃饱，15块钱吃好。

我每周都带着孩子去吃一到两次“超意兴”快餐，不是因为不愿意做饭了，是想吃经济实惠、味道一级棒的鲁菜小吃了。

喜欢川菜。四川菜简称川菜，是的八大菜系之一，历史悠久，风味独特，驰名中外。 随着生产的发展和经济的繁荣，川菜在原有的基础上，吸收南北菜肴之长及官、商家宴菜品的优点，形成了北菜川烹、南菜川味的特点，享有“食在，味在 四川”的美誉。 川菜讲究色、香、味、形，在“味”字上下功夫，以味的多、广、厚著称。川菜口味的组成，主要有“麻、 辣、咸、甜、酸、苦、香”7种味道，巧妙搭配，灵活 多变，创制出麻辣、酸辣、红油、白油等几十种各具特 色的复合味，味别之多，调制之妙，堪称中外菜肴之首， 从而赢得了“一菜一格，百菜百味”的称誉。 川菜在烹调方法上，善于根据原料、气候和食者的要求，具体掌握，灵活运用。38种川菜烹调方法中，现在流行的仍有炒、煎、炸、烧、腌、卤、煸、泡等3 0多种。在烹调方法中，特别以小煎小炒、干烧干煸见 长。川菜与四川风景名胜一样闻名于世，扬名天下。

八大菜系各有千秋，因为人的口味轻重不同，说不上那个菜系的菜吃。

鲁菜，又叫山东菜。以其味鲜咸 脆嫩，风味独特，制作精细享誉海内外。庖厨烹技全面，巧于用料，注重调味，适应面广。其中尤以"爆、烧、塌"等有特色。山东广为流传的锅塌豆腐、锅塌等，都是久为人们所乐道的传统名菜。

名菜：油爆大哈、红烧海螺、糖酥鲤鱼

特点：以味多、味广、味厚、味浓著称。

名菜： 宫爆鸡丁、一品熊掌、鱼香肉丝、干烧鱼翅

江苏菜系(苏菜)特点：烹调技艺以炖、焖、煨著称；重视调汤，保持原汁。

浙江菜系(浙菜)流派：由杭州、宁波、绍兴等地方菜构成菜的英文名称，负盛名的是杭州菜。

特点：鲜嫩软滑，香醇绵糯家常菜，清爽不腻。

名菜：龙井虾仁、西湖醋鱼、叫花鸡

广东菜系(粤菜) 流派：有广州、潮州、东江三个流派，以广州菜为代表。

特点：烹调方法突出煎、炸、烩、炖等，口味特点是爽、淡、脆、鲜。

名菜：三蛇龙虎凤大会、烧乳猪、古老肉、冬瓜盅、盐焗鸡。

湖南菜系(湘菜)

流派：湖南一带

特点： 注重香酥、酸辣、软嫩、麻辣、酸、辣、焦麻、香鲜，尤为酸辣居多。

名菜：红煨鱼翅、冰糖湘莲、剁焦鱼头

福建菜系(闽菜)

流派：由福州、泉州、厦门等地发展起来，并以福州菜为其代表。

特点：以海味为主要原料，注重甜酸咸香、色美味鲜。

安徽菜系(徽菜，又称皖菜)

特点：以火腿佐味，冰糖提鲜、擅长烧炖，讲究火工。

名菜：葫芦鸭子、符离集烧鸡

八大菜系中，我喜欢粤菜，因为粤菜比较清淡，而且有非常多种类型的菜肴，例如盐焗鸡，白切鸡，豉汁凤爪，烧鹅，烧鸭等等，还有丰富多样的早茶点心，各式各样的糖水甜点。

当下的“超意兴快餐”顺应潮流，把高不可攀鲁菜中请出几位小弟级别的菜肴，制作成小吃，立时征服了南来北往的食客，泉城大济南上百家连锁店天天排队就餐就是的广告，为当下鲁菜尴尬的境地扳回了一局。把子肉、狮子头、就是四喜丸子，卤鸡蛋、酱豆腐配上大米干饭特别好吃 ，小米粥免费喝，猪肉涨价前的口号是：10块钱吃饱，15块钱吃好。

我每周都带着孩子去吃一到两次“超意兴”快餐，不是因为不愿意做饭了，是想吃经济实惠、味道一级棒的鲁菜小吃了。

松鼠桂鱼用英语怎么说？

碧绿香肘扣鲍片 ：Braised Sld Abalone with Pork and Vegetables

名菜： 鸡汤煮干丝、清炖蟹粉、狮子头、水晶肴蹄、鸭包鱼 。松鼠桂鱼

squirrel-shaped mandarin fish

squirrel-shaped mandarin fish

其他就不知道了..

松鼠桂鱼

squirrel-shaped

mandarin

fish

属类：【菜单名称】-〖海鲜〗

Squirrel mandarin fish

松鼠桂鱼用英语怎么说？

鲍汁扣三宝 ：Braised Sea Cucumber, Fish Maw and Mushrooms in Abalone Sauce

squirrelGuiYu Live GuiYu (or yellow ShiShouYu) article 1 (about 750 grams), 18 g shrimp, cooked bamboo shoot 12 grams, water hair mushrooms 12 grams, green peas scored 15, cooked lard 1000 grams (real consumption g), sesame oil 9 g, rin 15 grams, refined salt 6 g, MianBaiTang 12 grams, sweet vinegar 60 g, ketchup 60 g, garlic 1.5 grams, parsley period of 6 g, dry starch 36 grams, pork clear soup 60 grams

Take GuiYu live, after the slaughter to scales, gill, the viscera wash, filter dry moisture. And then put the fish toger XiongQi inclined knife in the head in the jaw muscles, and gently pat sword into a little flat look, again along the ridge sword to be on both sides from beginning to end of flat (tail cannot batch of open, batch of broken), remove the fish head, ridge, cut to the chest, two pieces of fish (says fish lees); Put the fish lees skin down on the chopping board, piece to chest thorn, again in the fish lees on the sword nly straight row, row inclined to fish skin again place, and let the fish is the diamond floret knife; 9 g, refined salt with cooking wine 0.6 g coated in the fish and fish head after the lees, and pat dry starch, shaking to excess material, to use. Cook tomato sauce, clear soup, sweet and sour pork, cooking wine, refined salt, purified water starch into a bowl, move into ju to use. Will the pan in lard,鲍汁鸡腿菇 ：Braised Mushrooms in Abalone Sauce and to eighty percent hot, left mention fish, the right hand with chopsticks live fish of the folding outward lees, slowly in the wok, then also put on the heads in pan fry, and constantly use ladle heating oil to fish out the water, so that the fish lees nly heat, depending on the Fried to pale yellow out when; Then will the oil temperature burn to eighty percent heat, put the fish and fish head fry until golden brown out when, then put the fish leaf and fish heads toger, make its forming, then installed dish. In fish and at the same time, the other on fire with fry pan wu hot, put cooked lard 60 g, heat oil is benevolence, inline skate cooked, pour into colander; The original lee a little oil to fry pan, heat oil parsley period after the explosion is put out, and the garlic, bamboo shoot, mushrooms, peas and stir-fry until done. Boil into the sauce, add cooked lard (45 g), balm, shrimp Fried out of the pot after, and poured it on the fish become namely.

squirrel-shaped mandarin fish

松鼠桂鱼

squirrel-shaped

mandarin

fish