How to make fish skin, how to make fish skin

Ingredients: Fish skin (500 grams).

Excipients: winter bamboo shoots (50 grams) Shiitake mushrooms (fresh) (50 grams) Lettuce (50 grams) Seasoning: monosodium glutamate (3 grams) Salt (4 grams) Soy sauce (10 grams) Shallots (25 grams) Ginger (25 grams) Cooking wine (15 grams) White sugar (2 grams) Sugar color (3 grams) Lard (refining) (50 grams) Starch (broad beans) (8 grams).

Crafting process. 1.After soaking the fish skin in warm water to soften, remove the debris and sediment;

2.Put it in a pot and boil with water for 30 minutes;

3.Take it out and wash it, and divide it into pots according to old and tender;

4.After pouring boiling water and boiling, move to a slight heat, cover and simmer for half an hour, take out and wash;

5.Remove the old skin of winter bamboo shoots, wash them, and cut them into domino slices;

6.Remove the stems of the mushrooms, wash them, and break them in two with a knife;

7.Wash the green onion and ginger, cut the green onion into sections, slice the ginger, and pat it loose;

8.Lettuce leaves are washed, disinfected, and set aside;

9.Wash the skin of the fish with a blade that is 4 cm long and 3 cm wide;

10.Put it into the boiling soup pot and blanch it once, remove it and control the moisture;

11.Put the mushrooms and bamboo shoot slices into a pot of boiling water and blanch them;

12.Take the pot and heat it on a hot fire, pour the cooked lard;

13.After the oil is hot, add the green onion and ginger slices and fry until golden brown;

14.Pour in 1000 grams of chicken broth and bring to a boil, skim off the foam, and remove the green onion and ginger;

15.Add cooking wine, sugar, soy sauce, sugar color, and adjust the color;

16.Then add the fish skin, shiitake mushrooms and winter bamboo shoot slices, and bring to a boil over a hot fire;

17.Slow burn on a slight heat;

18.After the skin of the fish is soft and rotten, switch to a strong fire;

19.Add monosodium glutamate and refined salt to adjust the taste;

20.Thicken the juice with water starch and serve on a plate;

21.Wrap the edge with lettuce leaves, and serve.

Craft tips. 1.Fish skin is commonly used shark skin, that is, shark fishing in the shark fin at the same time to peel off the skin and dry, the fish skin is bad, with sunlight, no black spots, no insects is better.

2.Fish skin is made from various gill fish skins or shark skins, which are produced in the northern and southern coastal areas of China.

3.The drying method of fish skin is: peel off the fish skin, scrape off the meat, soak it in fresh water for a day and night, change the water twice, brush and drain it, and dry it (3 to 4 days).

4.Fish skin must be raised first, the fish skin is soft and fat, the color is silver red, and the taste is delicious.

5. Wash the skin of the sand fish, simmer it with stock and seasonings to make the fish skin soft, which is very exquisite.

Do you know how to make this dish delicious? : Teach you how to make garlic fish skin.

The effect of this dish: Zhejiang cuisine (such as the recipe fried shredded chicken).

What is the taste of this dish: roasted (e.g. recipe duck leg stuffed with chicken thigh mushrooms with blueberry juice), garlic flavor (e.g. recipe roast duck leg with garlic sauce).

The main ingredient of this dish is: 300 grams of fish skin.

The adjuncts for this dish are: 150 grams of garlic (white skin).

The seasoning required for this dish is: 20 grams of shallots, 20 grams of ginger, 15 grams of soy sauce, 15 grams of rice wine, 5 grams of sugar, 3 grams of monosodium glutamate, 2 grams of pepper, 8 grams of starch (broad beans), and 30 grams of lard (refined).

How to make garlic fish skin:

Step 1. Cut the fish skin into rectangular thick slices, boil in boiling water for 3 minutes, change the water and add some wine to cook for 3 minutes, drain the water;

Step 2. Peel off the garlic coat and trim the two ends;

Step 3. 10 grams of ginger minced, the rest sliced, 10 grams of green onion minced, the rest cut into sections;

Step 4. Heat a wok over medium heat, put a little oil, add green onions and ginger slices to stir up the fragrance, add 350ml of white soup, put in fish skin, add rice wine and cook for about 5 minutes, drain the soup, pick out the green onion and ginger;

Step 5. Put the wok on low heat, add the lard, add the garlic and slowly boil until soft (the pot should be removed from the heat when the oil temperature is high), decant part of the oil and put it into a small bowl;

Step 6. Put minced green onion and ginger in the pot, turn to high heat, cook rice wine, add soy sauce, sugar, pepper, 350ml of clear soup, put in the fish skin, boil slightly, that is, turn to low heat and cook for about 10 minutes;

Step 7. Then turn the heat to reduce the juice, add monosodium glutamate, thicken with wet starch, pour in the decanted garlic oil and push it well, and put it on a plate.

The therapeutic effects of this dish are as follows:

The skin of the fish is sweet and salty, and the sex is flat;

It has a tonic effect;

It is effective for stomach and lung diseases.

The nutritional value of this dish is as follows:

Fish skin is rich in protein and a variety of trace elements, its protein is mainly macromolecular collagen and mucopolysaccharide components, is a good beauty and health care products for women, in recent years, medical research has found that the leukin - leucine in "fish skin" has anti-cancer effect.

Fish skin can be made into fish skin meat foam porridge, the method is as follows:Ingredients: 100 grams of fish skin, a little cooking wine, 50 grams of rice, 600 grams of water, salt, appropriate amount of chicken essence, a little shredded ginger, a little chopped green onion, 50 grams of meat foam, and a gram of white pepper.

Method: 1) 50 grams of rice, 600 grams of boiled porridge for later use.

2) Marinate the grass carp skin, add ginger and cooking wine, and leave for fifteen minutes. Mash the meat foam with a little water and add the celery cubes.

3) Add the marinated fish skin and meat foam to the porridge, cook for about 10 minutes, add salt, chicken essence and white pepper.

4) Sprinkle with coriander and chopped green onion and serve.

The most effective way is to use alkaline water.

Soaking, five thousandths of alkaline water, 1000 grams of water and 5 grams of alkali into water, the ratio of fish skin and alkaline water is 20:1, that is, 100 grams of dried fish skin soaked in 2000 grams of alkaline water, soaked for 10 hours and then repeatedly cleaned, must be cleaned repeatedly, the pH value is about about about it, and 3 grams of white vinegar can be added to synthesize the alkaline taste when cleaning to the end. After the swelling, boil a pot of boiling water, blanch the fish skin, the scalding time can not exceed 5 seconds, and then immediately put it into the ice water, remember that it must be ice water, (you can add ice cubes to the water to become ice water), do not pour it into the pot at one time, pour a small amount, 60 grams each time, and the action should be fast.

After soaking for 30 minutes, you can pick up and mix the seasoning, and the fish skin is crispy and very delicious.

Crispy fish skin

Ingredients: 2 slices of salmon fillet with skin, appropriate amount of sea salt, rice wine at will.

Method: Sprinkle sea salt on both sides of the fish, wipe it slightly, if you accidentally buy salmon that is not fresh enough, you can smear more rice wine to remove the fishy, wrap it in plastic wrap, marinate for ten minutes or more (remember to put it in the refrigerator in hot weather), smear oil on the hot pan, sprinkle a thin layer of salt on the pot (to prevent sticking), after the pot is hot, put the fish skin down in the pot, maintain medium heat, and do not turn it over until both sides of the fish are discolored (you can push it slightly to confirm that there is no sticking pan), about six to eight minutes (depending on the thickness of the fish fillet), Turn the heat to high, fry for another 30 seconds, then turn over and there will be crispy skin, and fry the reverse side for another 2 to 3 minutes to confirm that the fish is cooked and ready to serve.

Stir-fry the fish skin

Ingredients: 1 pound of fish skin, 1 garlic sprout, 1 chili pepper, 1 tablespoon of soy sauce, 1 teaspoon of sugar, 1 tablespoon of black vinegar, a little salt, 2 tablespoons of rice wine.

Method: Cut the fish skin into pieces, cut the garlic sprouts with an oblique knife and prepare all the seasonings together in advance for later use. Turn off the heat after boiling a pot of hot water, and pick up the fish skin immediately after throwing it in, and the fish skin will be overcooked for too long, this action is to scald off the impurities and dirt on the surface of the fish skin.

In a hot pan, add a teaspoon of oil to the white pieces of garlic sprouts and chili peppers and stir-fry until fragrant. Add the fish skin and seasoning and stir it quickly. Add the green part of the garlic sprouts before removing from the pot and mix well.

In addition to seasoning, adding a little sugar can also add color Oh The whole shiny.

Garlic fish skin

Ingredients: 500 grams of fish skin, 100 grams of garlic, 25 grams of green onions, 25 grams of ginger, l cup of white soup, 1 cup of clear soup, about 2 tablespoons of soy sauce, about 2 tablespoons of Shao wine, appropriate amount of sugar, pepper and cornstarch.

Method: Trim the garlic at both ends, 1 4 mince the ginger, and slice the rest. 1 of the 4 shallots finely chopped, the rest cut into sections.

Cut the fish skin into rectangular thick slices, boil in boiling water for 3 minutes, change the water and cook for 3 minutes, filter the water. Heat the pot, add oil, put in the green onion and ginger slices to stir the fragrance, add white soup, put in the fish skin, add Shao wine and cook for a while, filter out the soup, pick out the green onion and ginger. Put the wok on low heat, add the lard, add the garlic and slowly boil until soft, decant part of the oil and put it in a small bowl.

Put green onions and minced ginger in the pot, switch to high heat, add wine, add soy sauce, sugar, pepper, soup, put in the fish skin, turn to low heat and burn thoroughly after rolling (about 10 minutes), then use high heat to reduce the juice, add monosodium glutamate, thicken with cornstarch water, pour in the decanted garlic oil and stir well.