Cutlass bidermis

[characteristics] the shape of the fish is complete and there is no thorn in the food.

[raw material]

Swordfish, cooked pork fat, cooked ham slices, cooked ham, spring bamboo shoots, dried mushrooms, egg white, coriander powder, Shao wine, salt, monosodium glutamate, onion, ginger slices, chicken clear soup, water starch, cooked lard.

[production process]

Scrape the scales, remove the gills and fins, cut across the outside of the anus, insert the bamboo chopsticks into the abdomen of the fish from the Gill mouth, cut off the internal organs and cut off the tip of the fish tail, cut open along both sides of the spine with a knife outside the back of the fish, remove the spine, and lay the fish skin down on the chopping board, gently beat the fish on the back with the knife back to make the fine thorns stick to the fish skin, then scrape off both sides of the fish meat with water and chop it into minced fish, put it in a bowl, add cooked fat, egg white, salt and monosodium glutamate. Stir Shaojiu and proper amount of water into four portions, spread flat on the meat noodles of four fish skins, close the other side of the fish skin into the original shape, dip the minced coriander on the joint, put it on a plate, spread the ham slices, spring bamboo shoots slices and winter mushroom slices on the fish, then put onions, ginger slices, Jiashao wine, refined salt and steaming, remove the onions, ginger and soup. Put the pot on the fire, scoop into the chicken soup, add monosodium glutamate, refined salt, bring to the boil, thicken with water and starch, pour in cooked lard, and pour on the fish.