Huajiao, also known as fish belly, is a large white gelatinous body made from the fishbone of large marine fish. It is one of the traditional Chinese foods. It is a kind of seafood, namely "Bao Shen wing belly". The "belly" in the middle. It is used as a cooking material in some Asian countries, including Chinese food. The general quality is mainly used to add stew to enhance the taste and consistency. Those with high quality can also be used to make dishes.
Soak the fish belly in cold water to make the fish belly soft and cut into pieces. Seasoning A is boiled, put into the fish belly and boiled, drained and drained;
Shrimp shelling, leaving the tail, the back is cut open, remove the intestinal mud, and grab a little bit of corn powder;
Flower mushroom slice
Cooked ham and boiled winter bamboo shoots;
Onion cuts, ginger slices;
Heat the pot and add 2 tablespoons of oil to the shallot segments and ginger slices;
Put down the mushrooms and bamboo shoots and fry, add the fish belly, ham slices and seasoning B to cook for 3 minutes;
Add the shrimp and green bean kernels, boil, then use the water-soluble corn flour to thicken, turn off the fire, drip the sesame oil, and put on the plate.
If the fish belly has not been sent, then the first thing is to make a fish belly. Put the fish belly in cold oil, soak it for 1 hour, then slowly fry the fish belly until it is foaming. Use two bamboo chopsticks to press the fish belly into the oil as much as possible to explode, then soak it in soft water.