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怎么做重庆火锅鸳鸯锅

更新时间: 2020-07-06 00:00:00     

制作材料:

1、红汤火锅:黄牛背柳肉200克,水牛肝200克,水牛肚250克,鳝鱼片250克,水牛腰300克,活鲫鱼10尾约500克,鱼茸丸150克,鸭血500克,卤汁2500克。

2、清汤火锅:猪脊肉200克,鸭胗花200克,鲶鱼片200克,水发鱿鱼片200克,鸡片150克,鱼茸丸150克,水发刺参片250克,水发牛筋段250克,猪腰片250克,清汤卤汁2500克。

3、两锅共用原料:大葱500克,蒜苗500克,莲花白500克,豌豆苗尖5

关键词: 怎么 重庆火锅 鸳鸯

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