After the fish gelatin is stewed, it is like eating fatty meat

It's like eating fatty meat!

Is there no nutrition on the outside of the fat on the outside of the stewed fresh fish maw, and it should be torn off.

Fish gelatin is attached to the surface, and if it is not removed, it will taste fishy and affect the taste. One of the purposes of soaking fish gelatin is to make it easier to clean the residual fish oil and debris wrapped in the fish gelatin during drying.

When the fish gelatin is stewed, you can put wolfberry and red dates at the same time to make it sweet, or you can stew it with chicken or pork bones to make it salty, and you can also go with milk, almond milk, coconut water, white fungus, longan, lotus seeds, and three.

7. Chicken, walnuts, ginseng, pork, seeds, cordyceps flowers, pork ribs, carrots, bamboo shoots, yams, lotus roots, wheat winters, sea cucumbers, jade bamboo, peach gum, lilies, snails, coconut, ginger, glutinous rice, etc.

Fish maw, also known as fish maw, is made from the swim bladder of the fish by dehydration and drying

Fish gelatin is very rich in collagen, and regular consumption of fish gelatin can help whiten the skin and brighten the skin tone at the same time. In addition, for people whose gastrointestinal function is not very good, it can be effectively improved by fish gelatin.

Regular consumption of fish maw can also improve immunity. The eating method of fish maw and other fish maw is basically the same, because of the rich gelatin, the fish gelatin is suitable for making soup so that the gum can give full play to the effect of health care, and can be stewed with red dates, yams, codonopsis, American ginseng, lotus seeds and other ingredients to play a greater effect.

Put the lean meat in a stew pot at the same time as the other ingredients. Here's how:

The ingredients that need to be prepared in advance include: 50 grams of fish gelatin, 100 grams of lean meat, 20 grams of sea cucumber, 15 grams of polygonatum japonium, 1 candied date, 20 grams of lily, 20 grams of seeds, 30 grams of barley, and an appropriate amount of salt.

1. The first step is to prepare the ingredients, and soak the fish gelatin one night in advance.

2. Put barley, seeds, lilies, polygonatum bamboo, sea cucumber and water in a bowl and soak for 15 minutes.

3. Cut the lean meat into pieces and tear the fish gelatin.

4. Blanch the lean meat and fish gelatin, and remove after blanching.

5. Put barley, seeds, lilies, jade bamboo, sea cucumber, water, lean meat, fish gelatin and dates in the stew pot.

6. Put it in a steamer and simmer for 2 hours.

7. Put salt and mix well before eating, so that it is done.

Specific method: 1. Soak the fish gelatin in cold water for about 2 hours until it is soft.

2. After washing, cut into small chizai pieces, add red dates, longan wolfberry, or Korean ginseng, American ginseng, etc. to stew together, or add meat such as birds, chicken, duck, pork, etc.

3. Before the meat is put into the stew pot in the yard, it should be blanched twice. The first time is in a pot under cold water, the second time is in a pot under boiling water to fully remove the blood water, and finally the "hot meat in boiling soup" is put into a stew pot and simmered.

As for the time for fish gelatin to be stewed in water, it is generally about 2 hours, and thicker fish gelatin can be stewed for 3 hours.

1. Ganoderma lucidum stewed fish maw soup.

Ingredients: 30 grams of Ganoderma lucidum, 6 fish maw (about 120 grams), 1 pigeon, 3 slices of ginger, 5 pitted red dates, 5 grams of dried longan.

Method:1Wash the fish maw and soak for 24 hours.

2.Blanch the pigeon in a pot of boiling water and rinse it with cold water.

3.Ganoderma lucidum, red dates, longan, ginger slices, pigeons, and fish maw are put together in a stew pot, simmered for 4 hours over water, and seasoned with salt.

Efficacy: It has the functions of nourishing yin and nourishing beauty, warming the kidneys and helping yang, harmonizing qi and blood, and strengthening strength.

**。2. Stewed fish maw with horseshoe papaya.

Ingredients: about 120 grams of fish maw 6, 6 water chestnuts, 100 grams of green papaya, half a carrot, 300 grams of old hen, 3 slices of ginger.

Method:1Wash the fish maw and soak for 24 hours.

2.Blanch the skin and rinse the chicken.

3.Peel the horseshoe and cut it in half, peel the carrot and papaya, and cut it into small pieces.

4.Water chestnut, radish, green papaya, fish maw and ginger slices are all poured into the stew pot, add an appropriate amount of water, and simmer for 3 hours.

Efficacy: It has the effect of clearing away heat and nourishing yin and invigorating qi, especially suitable for consumption in hot weather.

3. Stewed fish maw with milk and jujubes.

Ingredients: 250 grams of liquid whole milk, 40 grams of fish maw, 20 grams of red dates, 20 grams of candied dates, 10 grams of black dates, 3 slices of ginger.

Method:1Wash the fish maw and soak for 24 hours.

2.Rinse red dates, candied dates, and black dates.

3.Put the soaked fish maw, red dates, candied dates, black dates, and ginger slices into a stew pot and add milk.

4.Bring to a boil over high heat, turn to low heat and simmer for about 3 hours until the fish maw is soft and smooth.

Efficacy: It has the effect of moisturizing the skin, nourishing blood and stomach, and eliminating dark circles.

Summary. Fish gelatin stew can be used to make delicious and nutritious dishes. Workaround and Procedure Steps:

1.First, prepare the ingredients you need, including gelatin, vegetables, spices, etc. 2.

Then, wash the fish gelatin with clean water and soak it in clean water for 10 minutes to remove impurities on the surface. 3.Then, put the fish gelatin and vegetables into a pot, add an appropriate amount of water, bring to a boil over high heat, and then turn to low heat and simmer for about 30 minutes until the fish gelatin is soft.

4.Finally, add an appropriate amount of seasoning and continue to simmer for 10 minutes. When stewing fish gelatin, pay attention to controlling the heat and do not stew it for too long, so as not to harden the fish gelatin and affect the taste.

In addition, when stewing fish maw, you can add an appropriate amount of green onions, ginger and garlic to increase the aroma of the dish.

Fish gelatin stew can make delicious and nutritious dishes for solving the problem. Workarounds and Practices for Demolition Steps:1

First, prepare the ingredients you need, including gelatin, vegetables, spices, etc. 2.Then, wash the fish gelatin with clean water and soak it in clean water for 10 minutes to remove impurities on the surface.

3.Then, put the fish gelatin and vegetables into a pot, add an appropriate amount of water, bring to a boil over high heat, and then turn to low heat and simmer for about 30 minutes until the fish gelatin is soft. Annihilation 4

Finally, add an appropriate amount of seasoning and continue to simmer for 10 minutes. When stewing fish gelatin, pay attention to controlling the heat and do not stew it for too long, so as not to harden the fish gelatin and affect the taste. In addition, when stewing fish maw, you can add an appropriate amount of green onions, ginger and garlic to increase the aroma of the dish.

You've done a great job! Can you elaborate on that?

Fish maw is a very delicious and nutritious ingredient that makes it even more delicious when stewed. The method of stewing fish gelatin is very simple, first wash the fish gelatin, stop it and then put it in the soup pot, add an appropriate amount of water, put in onions, ginger and garlic and other seasonings, boil over medium heat, and then turn to low heat and simmer, stew until the fish gelatin becomes soft. When stewing fish maw, you can add different seasonings according to Qinghong's own taste, such as Sichuan pepper, star anise, bay leaves, etc., which can make the taste of fish maw more delicious.

In addition, you can also add some vegetables such as carrots, broccoli, etc., when stewing fish gelatin, which can increase the nutritional value and make the stewed fish gelatin more flavorful. When stewing fish gelatin, you can also add some seasonings, such as soy sauce, vinegar, sugar, etc., which can make the taste of fish gelatin more balanced and delicious. In addition, you can also add some sauces, such as oyster sauce, sesame oil, etc., when stewing fish maw, which can make the stew fish maw richer in taste.

In short, fish gelatin stew is a delicious and nutritious dish, as long as you follow the above steps and add the right amount of seasoning, you can make a delicious and nutritious fish gelatin stew.

1. Fish gelatin and red date soup, 15 grams of fish gelatin and 4-5 red dates (pitted), add an appropriate amount of water, simmer for about 2-3 hours, add rock sugar and eat. This soup is suitable for replenishing qi and blood, nourishing the face, for lack of qi and blood, loss of recuperation, symptoms of fatigue, skin irritation, facial wrinkles are especially good. (Of course, you can add lotus seeds, lilies, wolfberries, ginseng, longan meat, etc. to stew together).

2. Fish gelatin bone broth, 15 grams of fish gelatin, and pork bones or chicken bones, add an appropriate amount of water, add seasoning after boiling for a few hours, and then eat. This decoction is suitable for strengthening the spleen and nourishing blood, nourishing the kidneys and invigorating essence.

3. Angelica soup with fish gelatin, 15 grams of fish gelatin, 10 grams of angelica, and an appropriate amount of red dates. Wash and add to a saucepan and simmer for 2-3 hours. This decoction can greatly replenish blood qi and is used for patients with aplastic anemia.

4. Fish gelatin and ginseng soup, 15 grams of fish gelatin, foreign parameter slices, add an appropriate amount of water, stew for a few hours and add rock sugar to eat. This decoction is suitable for strengthening the spleen and nourishing blood, nourishing the kidneys and invigorating essence.

5. Stewed fish maw with barley and lily, 15 grams of fish maw, 15 grams of lily, 40 grams of barley, 50 grams of pork. Wash the ingredients, put the gelatin, lily and barley together in a saucepan and simmer for 2-3 hours, adding the pork about half an hour before the pot comes to the pan. This soup has the effect of whitening and moisturizing the skin.