中文介紹
翅湯燴魚麵筋
原料：魚麵筋300克，水發魚肚100克，木耳50克，菜心50克；調味料：自製翅湯500克；
烹飪方法：魚麵筋炸一下，和其它原料飛水，再用湯略煨，倒出，鍋上火，加翅湯，主輔料燒開調味，淋芡，明油出鍋即成。
烹飪要點：原料套用二湯煨一道，使之入味。
菜品特色：色澤油黃，營養豐富，口味鮮美。
衍生菜品：蟹黃燴魚麵筋，竹蓀魚麵筋。
英文解說
Braised fish fin soup gluten
Ingredients: 300 grams of fish gluten, water, 100 grams of fat belly, fungus 50 grams, 50 grams of cabbage; Seasoning: self-fin soup 500 grams;
Cooking: fish fry about gluten, and other materials to fly water, then simmer a little soup, poured out, pan get angry, plus fin soup, the main materials boil seasoning, pour gravy, out the oil pan Serve.
Culinary Highlights: Applied Materials soup simmer two to work together to make it tasty.
Featured dishes: yellow color, oil, nutrient rich, delicious flavor.
Derived dishes: Crab Stew fish gluten, fish, gluten Dictyophora.
