Recipe: Three fresh fish belly

Home Cooking Recipe: Three fresh fish belly

Notes:

Fish belly, also known as fish gill, is a general term for the processing of fish gills from certain fish into dried products. Because the fish belly is rich in gum, it is also called flower gum, fish spin gum and fish gelatin. It is called fish white, fish float, fish bubble and fish b. At present, the market mainly supplies yellow lip belly, squid belly, yellow fish belly (also known as yellow gum), shark belly, squid belly, squid belly and white rubber, tannin and squid belly. Fish belly is rich in gum, protein, mucopolysaccharide, amino acid, digestive enzymes, ash and various nutrients such as calcium, phosphorus, iron, zinc and selenium. The protein content is as high as 84.2% and the fat content is only 0.2%. Because of its rich nutrients, it is a high-quality tonic, and is listed as one of the "sea treasures". In modern times, it enjoys the reputation of "marine ginseng".

Ingredients:

Steps:

  1. Home Cooking Recipe: The sea cucumber is placed in the boiling water with the onion, ginger and Shao wine, and the chamfered section is taken out. The fish belly is cut into thick slices of moderate size, boiled in boiling water, and drained with a colander. After the green cabbage heart is corrected, it will be boiled and ham, and the ham, winter bamboo shoots and carrots will be sliced ​​separately;

    The sea cucumber is placed in the boiling water with the onion, ginger and Shao wine, and the chamfered section is taken out. The fish belly is cut into thick slices of moderate size, boiled in boiling water, and drained with a colander. After the green cabbage heart is corrected, it will be boiled and ham, and the ham, winter bamboo shoots and carrots will be sliced ​​separately;

  2. From the oil pan, add the oil with onion, ginger and shabu-shabu, add Shao wine and chicken soup, remove the onion and ginger. Put the fish belly, sea cucumber, ham, winter bamboo shoots and carrots into the pot, wait until the soup rolls for 2 minutes, add salt, pepper, green cabbage heart, then roll up the hook, and sesame oil around.

Tips:

Before the fish belly is eaten, it must be foamed in advance. There are two methods: oil hair and water method. The thick fish belly can be used in both hair styles, and the thin fish belly is easy to rot, or it is better to use oil. 1. Oily hair: Small fish belly such as yellow fish belly and squid belly should be oiled. First wash the fish belly with warm water, then put it into the warm oil pan to fry. Keep the oil at a low temperature to ensure the quality. Do not fry the yellow when the frying, the outer coke is not transparent, when the fish belly is fried, the hand is broken. When the section is sponge-like, it can be fished out, but it should be noted that the fish belly is not thick at the same time, and it should not be fried at the same time. If it is good, it should be removed first to avoid overheating. Yellow-lipped belly, hairy belly, squid belly, etc. are large and thick. When oil is produced, the fish belly is first simmered in a low-temperature oil pan for 1-2 hours. After the fish belly is soft, use a more vigorous fire to raise the oil. Warm, and keep turning until the fish is swollen. But the fire should not be too prosperous, otherwise, it is easy to cause the outer coke to be impenetrable; 2. Water: First soak the fish belly with water for a few hours, wash it clean, put it into a pot, add cold water to boil and leave the fire. After cooling, burn again, burn two or three times a day, take it out after two days, use water Soak for use. When soaking fish belly, avoid contact with boiled shrimp and crab water to avoid odor.


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