原料:水发大乌参1条(约重1,000g),干虾子20g,葱珠5g,红辣椒末4g,酱油15g,味精4g,绍酒10g,清汤250g,烧肉卤汤(即红烧肉块的浓汤汁)40g,湿淀粉10g,葱油30g,花生油1,000g。 制法:1.炒锅置旺火上,倒入花生油烧到八成熟,将大乌参皮朝上放在漏勺中,并轻轻抖动漏勺,炸至听到微小爆裂声捞出沥干油。2.把锅内热油倒出,留适量底油,放入大乌参(皮朝上),加入绍酒、清汤、肉卤汤、酱油、白 Raw materials: water, a large ginseng 1 (about weight 1,000g), dried shrimp 20g, green onion beads 5g, red pepper at the end of 4g, soy sauce 15g, MSG 4g, Shaoxing wine 10g, broth 250g, Block soup) 40g, wet starch 10g, scallion oil 30g, peanut oil 1,000g. System of law: 1.Wake pot stir, pour peanut oil until eight mature, the big Wu ginseng skin up on the colander, and gently shake the colander, deep fry until you hear the sound of a small pop out drain oil . 2. The hot oil poured out of the pot, leaving the amount of the end of the oil, into the big black ginseng (skin up), add Shaoxing wine, broth, meat broth, soy sauce, white