创新者:朱永生原料:水发金勾翅1只、火腿片、瑶柱1粒、小菜心1棵、大排骨1000克、老母鸡(1只)750克、精盐0.2克,味精0.3克、黄酒20克、鲜牛奶10克、奶汤125克、葱节1扎、姜1小块(拍松)。制法;1、将水发后的金勾翅加沸。洗净大排骨、老母鸡、葱结、姜块,清水蒸五小时至烂,取出按序放入炖盅,加入火腿片,瑶柱待用。2、汤中加入牛奶、盐、味精、黄酒烧开后,注入炖盅内,上笼40分钟取出,放入高汤中氽过的小菜心即成。点评:一般鱼翅汤羹都是清汤,现创制奶汤加适量牛奶,这样色白, Innovator: Zhu Yongsheng Raw materials: water, hair, gold hook a hook, a slice of ham, a scallop, a small cabbage heart, 1000 grams of large ribs, the old hen (1) 750 grams, 0.2 grams of salt, MSG 0.3 grams, 20 grams of rice wine, fresh milk, 10 grams, 125 grams of milk soup, onions 1 bar, ginger 1 small pieces (beat loose). System of law; 1, the water after the gold hook fins add boiling. Wash the big ribs, the old hen, onion knot, ginger, water five hours to rotten, remove the order into the stew cup, add ham slices, scallops standby. 2, add soup of milk, salt, MSG, rice wine boil, into the stew cup, cage 40 minutes out, into the broth in the pasty cabbage Serve. Comments: General shark fin soup are soup, is the creation of milk and add the right amount of milk, so color white,