1、鱔(shan)(shan)魚(yu)粗加(jia)工(gong)有生(sheng)(sheng)制(zhi)(zhi)熟(shu)制(zhi)(zhi)之分(fen),熟(shu)制(zhi)(zhi),將(jiang)活(huo)鱔(shan)(shan)魚(yu)用開水燙(tang)死,然后剔(ti)骨(gu)取(qu)肉,“炒(chao)鱔(shan)(shan)糊”用此改刀(dao)成細(xi)條肉;生(sheng)(sheng)制(zhi)(zhi),將(jiang)活(huo)鱔(shan)(shan)魚(yu)用鱔(shan)(shan)魚(yu)分(fen)子(zi)順(shun)骨(gu)骼劃三刀(dao),去骨(gu)取(qu)肉。“韭黃爆(bao)鱔(shan)(shan)絲(si)(si)”用生(sheng)(sheng)鱔(shan)(shan)絲(si)(si)爆(bao)炒(chao)而成。
2、因有(you)滑(hua)油過程,需準備熟豬油500克。