material
200g fresh fish swim bladder, 60g Jinhua ham, 50g shiitake mushroom, 5g auricularia auricula 10g, 5g ginger, Shaoxing yellow rice wine 10ml, cooking wine 10ml, a little salt and a little chicken essence.
working methods
1. Wash the swim bladder with water.
2. Put it in a boiling pot, add cooking wine and ginger slices, blanch for a while, and then take it out.
3. Sliced ginger, Jinhua ham
4. Wash and slice mushrooms.
5. After soaking the fungus in warm water, wash it by hand and tear it into small flowers for later use.
6. put a little oil in the pot, small hot oil, and add ginger slices.
7. Stir-fry with low fire until the ginger slices turn light brown and smell fragrant, then add the swim bladder and stir-fry with low fire, and cook with appropriate amount of yellow wine until stir-fry.
8. Put the fried swim bladder into the casserole.
9. Inject proper amount of water
10. Bring the fire to a boil, and then simmer for about 15 minutes.
1 1. Open the lid to see the milky soup, add Jinhua ham, mushrooms and black fungus, continue to cook for 5 minutes, and finally add salt and chicken essence to taste.
Practice 2: cured meat with swim bladder
material
250g of pork belly and bacon, 500g of grass swim bladder, proper amount of black fungus, Coprinus comatus, mushrooms, Shaoxing wine, chicken soup, refined salt, sugar and monosodium glutamate.
working methods
1, diced pork belly, blanched.
2. Wash the grass swim bladder and put it in a wok, add soybean oil and stir fry, add chicken soup to boil, pour it into a casserole and heat it until it is 80% cooked.
3. Add pork belly, Shaoxing wine, auricularia auricula, Coprinus comatus and Lentinus edodes to boil, and season with refined salt, sugar and monosodium glutamate.
skill
Wash the grass swim bladder, stir-fry the swim bladder with low fire, the soup is milky yellow and mellow, and the bacon slices should be uniform in thickness and size.
Practice 3: fish swim, stir-fry white fungus and mushrooms
material
Mushroom 19 capsule
6 pieces of dried swim bladder (cut into small pieces)
Dry auricularia auricula 1 dahua
8 shiitake mushrooms (cut into 1/4 pieces)
Shredded onions/red peppers make some pistils.
residual sauce
edible oil
8 cloves of garlic
salt
Abalone sauce
oyster sauce
Jiang Qing
rice wine
Corn flour (thickener)
working methods
Soak the mushroom pieces and the whole tremella in the broth in advance to taste.
Then put a big soft tremella flower in the center of a big oval plate.
You can only cut it into small pieces in situ with a knife.
Surround mushrooms with tremella flowers.
Heat wok, saute garlic, saute mushrooms and swim bladder, sprinkle a little salt and stir fry.
Pour in 2 tablespoons of stock and cook until the ingredients are slightly boiling. Add appropriate amount of abalone juice/oyster sauce/sauce/rice wine and stew for 2 minutes. Turn off the heat.
Mushrooms and swim bladder are picked up with steel ions and placed in the previous mushroom and tremella plates in layers.
Finally, continue to add the fragrant sauce left in the wok to the sauce, stir until it is thick, and then pour it into the ingredients in the oval plate.
Add some shredded red pepper and shallots.
Practice 4, medlar swim bladder
material
Ingredients: 300g of swim bladder, 0g of Lycium barbarum15g, 50g of beef tendon and 5g of Chinese cabbage.
Seasoning: salt, monosodium glutamate, a little wine.
working methods
After cleaning the materials, add all the seasonings and appropriate amount of water into the soup bowl, and then steam in a steamer for about 20 minutes.
Key points: adding a little wine to cook can remove the fishy smell of swim bladder.