1、鱔(shan)(shan)(shan)魚(yu)粗加工(gong)有生(sheng)制熟(shu)制之分，熟(shu)制，將(jiang)活鱔(shan)(shan)(shan)魚(yu)用(yong)(yong)開水燙死，然后(hou)剔骨取肉(rou)，“炒鱔(shan)(shan)(shan)糊(hu)”用(yong)(yong)此改(gai)刀(dao)成細條肉(rou)；生(sheng)制，將(jiang)活鱔(shan)(shan)(shan)魚(yu)用(yong)(yong)鱔(shan)(shan)(shan)魚(yu)分子順骨骼劃三刀(dao)，去骨取肉(rou)。“韭(jiu)黃爆(bao)鱔(shan)(shan)(shan)絲(si)”用(yong)(yong)生(sheng)鱔(shan)(shan)(shan)絲(si)爆(bao)炒而成。

2、因有滑油過程(cheng)，需準備熟(shu)豬(zhu)油500克。