红烹金龙把乌梢蛇治净后,斩成段先掩味,下锅汆水后再与球盖菌一起投入做红烧肉的锅里,烧至入味便装盆。脆笋海龙骨冰冻鲨鱼软骨解冻以后,放入加有料酒和姜片的沸水锅里,汆熟了捞出来过凉,然后与脆笋、芹菜节一起拌成红油味,装盘时撒热芝麻和葱花即成。 After the red cooked black dragon snake cure net, cut into segments first taste, the pot boil water and then with the capillaria put into a pot of roasted pork, burned until the taste will be loaded basin. Crisp bamboo shoot sea keel frozen shark cartilage after thawing, add boiling water with cooking wine and ginger pot, cooked cooked out too cold, and then with crisp bamboo shoots, celery Festival together into a red oil taste, when loading Hot sesame and green onion Serve.