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        寧式鱔絲

        活鱔斬頭剔骨,去腸、血,劃為兩三條,切成五厘米小段,與姜絲煸炒,加酒,加蓋稍燜,加稍許醬油翻鍋,加韭芽、蔥段,勾芡,淋上麻油即成。嫩滑香鮮,油潤肥美。

          
          
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            91欧美激情一区二区三区成人