1、鱔(shan)魚粗(cu)加工(gong)有(you)生(sheng)(sheng)制(zhi)(zhi)熟制(zhi)(zhi)之(zhi)分，熟制(zhi)(zhi)，將活(huo)鱔(shan)魚用(yong)開(kai)水燙死，然后剔骨取肉，“炒鱔(shan)糊”用(yong)此改刀成(cheng)細條肉；生(sheng)(sheng)制(zhi)(zhi)，將活(huo)鱔(shan)魚用(yong)鱔(shan)魚分子(zi)順骨骼劃三刀，去骨取肉。“韭(jiu)黃爆(bao)鱔(shan)絲”用(yong)生(sheng)(sheng)鱔(shan)絲爆(bao)炒而(er)成(cheng)。

2、因(yin)有滑油過程，需準備熟豬(zhu)油500克。