Ccicp.com
Title
中国菜指南 - Chinese Food Guide
Description
Excerpted from the website:
- 制作方法：将鸭胰白放入沸水锅内烫约十分钟后取出，入冷水中冷却，撕去臊筋，放入盘内，将鸡脯丝也入入鸭胰盘内，用鸡蛋清，湿淀粉拌匀，水发冬菇，冬笋切成薄片，鸭油烧至四成热，将鸭胰白，鸡脯丝，冬笋丝，冬菇丝放入，用手勺推动，见油起沫时起锅，倒入漏勺沥油，炒锅置火上，舀入鸡清汤，加精盐，料酒，味精，用湿淀粉勾芡，将鸭胰白，鸡脯，冬菇，冬笋倒入，颠翻炒锅，淋上鸡油即成。
Languages
中文 (Chinese)
Address
- Guanyuan Building Room 507, North Section 1, the 2nd Ring Road, Chengdu
- 610031, Sichuan CHINA
Contact
- Sichuan Rich Electronic Business Co, Ltd.
-
- 86 28 7646875, Fax: 86 28 7646875
Additional Information
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External Links
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