海棠三味河魚是一道菜品，主要食材有河豚、杏鮑菇片等，配料是精鹽、新派水煮汁、花椒油等，通過先油炸後燉煮的做法而成。
基本介紹
中文介紹,英文解說,
中文介紹
調料：精鹽、味素、花椒油、新派水煮汁、青紅椒；海棠三味河魚的烹飪製作方法：首先用小刀割去魚鰭，切除魚嘴，挖去河豚眼；將一隻手的大拇指和食指扣住眼睛的周圍，另只手放在魚嘴處，用大拇指順著魚尾方向推、當推出一個豁口時迅速一提，將整皮撕下來，處理下來的魚皮可以椒鹽使用；將魚肉打成薄片沖水備用；再將沖水的魚片加入調料上漿；用新派水煮汁將魚片、杏鮑菇片、氽熟、撈出裝盤、撒上京蔥絲、淋入花椒油即可；將魚皮飛水改刀拍上生粉炸製成熟，用椒鹽料烹製裝盤；將河魚骨改刀飛水，加入薑片炒香，加入鯽魚湯敖濃調味盛入碗內即可。
私房菜專屬特點：魚皮椒鹽，魚肉水煮，頭尾奶湯，一魚三吃新派做法，顛覆傳統吃法。
英文解說
Ingredients: puffer fish, a 350g;
Accessory: Jing onion, mushroom, fish soup;
Seasoning: salt, monosodium glutamate, pepper oil, new style water Zhu Zhi, green peppers;
Begonia shamisen river fish production methods of cooking: First, fins amputated with a knife, cut the fish head, digging puffer fish eyes; the thumb and index finger of one hand fastened around the eyes, the other hand on the fish head office, with the direction of the thumb to push down the tail, when a rapid introduction of a gap on to mention the skin to peel off the whole deal down the skin you can use salt and pepper; to flush fish labeled as thin spare; and then flush the fish by adding spices sizing; with new breed of water Zhuzhi the fish, mushroom slices, boil cooked, remove and transfer to a plate, sprinkle with Beijing, onion, pepper Drizzle oil can; to shoot knife skin change on the fly water fried starch mature , transfer to a plate with salt and pepper cooking materials; will change river fish bone knives flying water, add ginger stir fry, add seasoning fish soup poured into a bowl Ao can be concentrated.
Taste characteristics: skin Ruannuo Gan Xiang, fish taste the delicious fish soup delicious flavor palatability;
Production of cooking the key: because of puffer fish is a special ingredients, slaughtering and processing time must master.
Private kitchens exclusive features: skin salt and pepper, boiled fish, head and tail Naitang, a new breed of fish to eat three practices, to overturn the traditional way of eating.
