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做法重现:原料:鸡肉100克、水发海参50克、熟白鸡肉50克、熟火腿50克、油发鱼肚50克、水发鱿鱼50克、水腐竹50克、蛋黄糕50克、鸽蛋12个、净鱼肉100克、水发玉兰片100克、水发冬菇30克、熟白猪肚100克、干贝10粒、大菠菜梗1根、熟咸鸭蛋黄1个、葱结25克、姜片25克、精盐25克、绍酒25克、鸡汤250克、熟猪油60克。做法:1、海参、鱼肚、鱿鱼、玉兰片、腐竹均切成长5厘米、宽1厘米的片。鸽蛋煮熟去壳。鸡肉(100克)、猪肚、干贝加葱结、姜片、绍酒均上笼蒸透入味取
Method to reproduce: raw materials: 100 grams of chicken, sea cucumber, 50 grams of water, 50 grams of cooked white chicken, cooked ham 50 grams, 50 grams of hair salmon, water, squid 50 grams, 50 grams of water yuba, 50 grams of egg yolk cake Eggs 12, 100 grams of net fish, water, 100 grams of Magnolia tablets, water, mushrooms 30 grams, 100 grams of cooked pork belly, scallops 10, a large spinach stems, cooked salted duck egg yolk 1, onion knot 25 grams, ginger 25 grams of tablets, 25 grams of salt, Shaoxing wine 25 grams, 250 grams of chicken soup, cooked lard 60 grams. Practices: 1, sea cucumber, fish maw, squid, magnolia tablets, dried bean are grown 5 cm, 1 cm wide film. Pigeon eggs cooked to shell. Chicken (100 grams), pork belly, scallops and onion knot, ginger, Shaoxing wine are steamed into the taste