How to burn the fish bubbles, delicious, rotten and fragrant

In the process of cleaning the fish, there will be a large number of fish offal such as fish bubbles, fish roe, fish intestines, and fish liver. At this time, my grandmother, who is a skilled cook, will make them into spicy fried fish offal. On the winter dining table, a large pot of fresh and spicy and steaming is one of my warmest memories of childhood.

The process of making spicy fried fish offal is very simple. First of all, prepare all the ingredients and cook them cleanly. The main ingredient is naturally fish offal, and the ingredients will use small red peppers, green peppers, ginger, green onions, garlic, and bean paste.

When my grandmother was handling the ingredients, she would use an embroidery needle to poke the fish one by one, saying that it was more convenient for them to absorb the flavor. However, I personally think that poking or not has little impact.

Pour cooking oil into the wok, when the heat is 7 minutes hot, throw the fish roe into it first, turn to low heat and fry slowly, and pay attention to turning over, when frying until both sides are golden brown, pick up and put it on the side of the plate. Continue to pour the fish bubbles into the hot oil pan, and fry them slowly on the same low heat until both sides are slightly yellow, remove them, and put them on the other side of the plate for later use.

At this time, pour an appropriate amount of oil into the pot, when it is hot, throw in minced garlic, ginger slices, green and red pepper segments, a spoonful of bean paste and fry until fragrant, and then pour in the fish roe and fish bubbles that have been fried before, stir-fry all the ingredients together on high heat for about two minutes, add salt, soy sauce, chicken essence, continue to stir-fry for one minute, sprinkle green onions and start the pot.

A fragrant and appetizing spicy stir-fried fish offal is done.

I don't know if you have eaten fried fish in your life, the taste of fried fish bubbles is very good, and it is suitable for all kinds of people, there are many mothers who choose to eat fish bubbles for babies when they add complementary food to their babies, in the process of noisy fish bubbles, in order to remove the fishy smell of fish, we can clean the fish before frying, so how to fry fish bubbles delicious and simple?

1.Wash the green onions, slice them, soak the fish in a bowl, add cooking wine and salt.

2.Remove from the pan, pour in the chopped ginger and chili pepper and stir-fry.

3.Then pour in the fish bubbles, add cooking wine and salt and stir-fry, and then add the fish oil with the fish bubbles and stir-fry.

4.Add the green onions, water and sugar.

5.Finally, add light soy sauce, simmer over high heat for 5 minutes, then reduce to low heat and simmer for 5 minutes.

The nutritional value of fish bubbles.

Because the fish bubble is a viscous substance, containing extremely rich protein, vitamins, minerals and other nutrients, therefore, the fish bubble has the effect of tonifying kidney deficiency, strengthening the waist and knees, nourishing yin and nourishing the skin. For people with weak constitution, loss of true yin, mental overwork, and overwork, it is most suitable as a tonic. p Subheading E

Hot and sour fish bubble preparation.

Ingredients: 150 grams of fresh fish Ingredients: 25 grams of chili pepper, 10 grams of fresh red pepper, 10 grams of garlic sprouts, 25 grams of shiitake mushrooms.

Seasoning: 1000 grams of vegetable oil (actual consumption of 50 grams), 4 grams of refined salt, 3 grams of monosodium glutamate, 2 grams of chicken essence, 5 grams of cooking wine, 2 grams of soy sauce, 5 grams of aged vinegar, 3 grams of oyster sauce, 5 grams of ginger, a little sesame oil. Features:

The shape is beautiful, sour, hot and crispy.

Method: 1. Soak the fresh fish and wash it, cut it, drain the water, and use refined salt and cooking wine to taste;

2. Peppers, fresh red peppers, garlic sprouts, and shiitake mushrooms are cut into rice grains; Finely chop the ginger.

3. Put the pot on the fire, put in the vegetable oil, put in the fish bubble and fry when it is 60% hot, pour in a colander and drain the oil.

4. Leave the bottom oil in the pot, put all the ingredients and minced ginger and fry until fragrant, pour in the fish bubbles, add refined salt, monosodium glutamate, chicken essence, soy sauce, cooking wine, oyster sauce to adjust the taste, stir-fry evenly, cook in aged vinegar, thicken, and pour sesame oil. Braised fish bubbles: After the fish bubbles are cleaned, cut them open and break them (the purpose is to release the gas inside, otherwise the shallow oil will burst when cooking, and it will be easy to burn your hands), put oil in the pot, put ginger and fry it, put the fish bubbles in and fry until the fish bubbles roll up, then put in soy sauce, cooking wine, a small amount of water, cover the lid and simmer for about ten minutes, simmer until the juice thickens, and finally sprinkle with chopped green onions, and the salt can be served.

Fish bubbles, I usually cook them with fish. If you want to steam it, you put it on top of the fish and steam it together. If you want to boil, soak the fish in oil and fry it a little. Next, burn it with the fish, and the fish bubbles that come out are glutinous. Hope.

The head chef shares the best way to make fish bubbles, special fish bubbles, and the steps are detailed and easy to learn.

Hello, if you want to boil the fish inside, you can follow these steps:1Soak the fish in water for 30 minutes to 1 hour to remove the ammonia smell and impurities during soaking.

2.Put the fish in the pot, add enough water, bring to a boil over high heat, then turn to low heat and cook for 30 minutes to 1 hour, depending on the hard opening of the fish bubble. 3.

If you want to cook the rotten fish in the pot faster, you can use a pressure cooker, put the fish in the pressure cooker with enough water, and follow the instructions in the pressure cooker to cook the rotten fish. 4.After cooking, remove the fish bubble and rinse it with water.

Notes:1When boiling fish, do not add salt and seasonings to avoid affecting the taste and nutritional value.

2.The boiled fish can be used to make soups, stews, etc., or it can be cut into small pieces and stir-fried.

Hello. If your fish bubbles are not rotten or fried, it may be caused by the following reasons:1

The fish bubbles are not fresh or have a hard texture, and cannot be cooked or fried. 2.When stir-frying the fish, the heat is not enough or the amount of oil is insufficient, resulting in the fish soaking is not cooked.

3.When boiling the fish bubbles, the water temperature is not hidden and dry enough, or the time is not long enough, resulting in the fish bubbles not being cooked. In the above cases, you can try the following methods:

1.Shop for fresh fish bubbles. Fish bubbles should have some elasticity, but don't buy fish bubbles with a hard texture.

2.When cooking the fish bubbles, the heat should be high enough and use enough oil, you can first stir-fry on high heat for a while, and then change to medium heat and slowly stir-fry. 3.

When boiling the fish, you should use enough water, and the water temperature should reach high temperatures and be long enough. You can tentatively watch the fish bubbles soften and cook them for a while. Alternatively, you can soak the fish in salted water for a period of time (about 30 minutes) before stir-frying or cooking.

This method shortens the cooking time of the fish bubbles and is delicious and delicious.

Fish bubbles, also called fish maw, cut and then use sweet potato flour to hang the batter with fried golden brown for later use, after the mutton is sliced and marinated, add egg whites to fry and set aside, heat the pan with a little cold oil, an appropriate amount of dried red pepper in the pot, add cooking wine, a little salt, chicken essence, pepper, fried fish bubbles, mutton, put them in the pot together, and get out of the pot after collecting the juice.

1. Wash each surplus and cut the same amount.

2. Marinate with cooking wine, minced ginger and chopped green onion for a while.

3. After draining, stir-fry with green peppers and a small amount of jujube and green onions.

When eating spicy hot pot, it is better to take shabu shabu, the fish bubble itself has no taste, and spicy hot pot should be able to make up for this

The bathrobe fried is crispy, and we can also cook it in a hot pot.

The fish is soaked in rough Chang Rolling Rock Yu Xun key to eat.

Heavy fish maw. Ingredients: fish bubbles, a little salt, cooking wine, a little vinegar, ginger slices, chives, oil-consuming auspicious or, coriander, light soy sauce, feast blind monosodium glutamate.

Method: Wash the fish and cut it into rings for later use, and cut off the chives.

Stir-fry the ginger and shallots in the hot oil until fragrant, soak the fish and stir-fry.

Add salt, light soy sauce, a small amount of vinegar, and stir-fry.

Add the oyster sauce and turn it over a few times to add water.

Bring to a boil, then rest and soften.

Sprinkle parsley before cooking. Monosodium glutamate.