中文介绍主料：河豚鱼1条350g；
辅料：京葱丝、杏鲍菇、鲫鱼汤；
调料：精盐、味精、花椒油、新派水煮汁、青红椒；海棠三味河鱼
海棠三味河鱼的烹饪制作方法：首先用小刀割去鱼鳍，切除鱼嘴，挖去河豚眼；将一只手的大拇指和食指扣住眼睛的周围，另只手放在鱼嘴处，用大拇指顺着鱼尾方向推、当推出一个豁口时迅速一提，将整皮撕下来，处理下来的鱼皮可以椒盐使用；将鱼肉打成薄片冲水备用；再将冲水的鱼片加入调料上浆；用新派水煮汁将鱼片、杏鲍菇片、汆熟、捞出装盘、撒上京葱丝、淋入花椒油即可；将鱼皮飞水改刀拍上生粉炸制成熟，用椒盐料烹制装盘；将河鱼骨改刀飞水，加入姜片炒香，加入鲫鱼汤敖浓调味盛入碗内即可。
口味特点：鱼皮软糯甘香，鱼片口感滑嫩，鱼汤鲜美浓香适口；
烹饪制作关键：因河豚是一种特殊食材，宰杀和加工时间一定掌握。
私房菜专属特点：鱼皮椒盐，鱼肉水煮，头尾奶汤，一鱼三吃新派做法，颠覆传统吃法。
英文解说Ingredients: puffer fish, a 350g;
Accessory: Jing onion, mushroom, fish soup;
Seasoning: salt, monosodium glutamate, pepper oil, new style water Zhu Zhi, green peppers;
Begonia shamisen river fish production methods of cooking: First, fins amputated with a knife, cut the fish head, digging puffer fish eyes; the thumb and index finger of one hand fastened around the eyes, the other hand on the fish head office, with the direction of the thumb to push down the tail, when a rapid introduction of a gap on to mention the skin to peel off the whole deal down the skin you can use salt and pepper; to flush fish labeled as thin spare; and then flush the fish by adding spices sizing; with new breed of water Zhuzhi the fish, mushroom slices, boil cooked, remove and transfer to a plate, sprinkle with Beijing, onion, pepper Drizzle oil can; to shoot knife skin change on the fly water fried starch mature , transfer to a plate with salt and pepper cooking materials; will change river fish bone knives flying water, add ginger stir fry, add seasoning fish soup poured into a bowl Ao can be concentrated.
Taste characteristics: skin Ruannuo Gan Xiang, fish taste the delicious fish soup delicious flavor palatability;
Production of cooking the key: because of puffer fish is a special ingredients, slaughtering and processing time must master.
Private kitchens exclusive features: skin salt and pepper, boiled fish, head and tail Naitang, a new breed of fish to eat three practices, to overturn the traditional way of eating.
