Hello, there are many kinds of dry seafood. I made a few lists, hoping to help you! 1, stinging skin: soak in cold water, drain the soaked stinging skin, and put it in a water pot at 80℃ to drain the water. In the process of drainage, the water temperature should always be kept between 70℃ and 80℃. After about 30 seconds, the tingling began to shrink. At this time, pour out the mantis skin, let it cool, and immerse it in the aqueous solution of vinegar essence with the concentration of 1/500 (the concentration of the aqueous solution can be appropriately increased in summer, and a piece can be covered on the water surface). After several hours of soaking, the stinger returned to its original shape and became fragile. Pour out the aqueous solution of vinegar essence and replace it with clear water, which can be taken at any time. 2. Dovetail: Wash the dovetail, put it in a bowl, put it in 30% hot water (cold water can be used in summer), and cover it. When anchovies bubble, change warm water once, with anchovies in one hand and tweezers in the other. Choose swallow hair and remove the sand from the roots. Then change the warm water, let it continue to expand and change the water until the bird's nest is soft and slippery. When in use, the bird's nest is torn into small batches and washed with boiling soup. 3. Shark's fin: Cut off the thin edge of shark's fin (because there is extremely fine sand, it is not suitable for cleaning), then heat it properly according to the quality of shark's fin and stew it with boiling water. Remove the stewed shark's fin from a wooden bucket, pour boiling water, soak the shark's fin in water, cover it and soak it for several hours. Then remove the sand from the wings, cut off the wing roots, clean them, and continue to heat and stew for about 5 hours. Cool the stewed shark's fin, remove bones and carrion, rinse with clear water to remove fishy smell, and then stew. The soaking time can be shorter in hot days and longer in cold days. Hair shark's fin, avoid iron. 4, fish belly: thick water hair, oil hair can be. Thin people should be oily, not watery. Grease: that is, put the pot on fire, add more than half of the pot of oil, and the oil is 30% hot. Put the fish belly into the pulp, cut it, put it in the oil pan, hold it down with a spoon and fry it gently. See the fish belly foaming, turn it over and fry it; If the oil temperature rises, you can put down the pot; After the oil temperature drops, it will be ignited again and repeatedly. The frying time depends on the quality of the fish belly. The thick frying time is slightly longer, and the thin frying time is slightly shorter. Don't fry at high temperature to prevent the skin from burning and the meat from penetrating. The standard of fried fish belly is: the oil in the pot does not turn over, the fish belly breaks at a beat, and the section is spongy. Put the fried fish belly into a pot, first press it with something, then pour boiling water to make it soak back and soften, then take it out and squeeze out the water. According to the needs of dishes, cut into different shapes, blanch in boiling water several times, remove oil, put in boiling water, and change water twice a day. When cooking, kill it with hairy soup and you can burn it. Water boiling: Wash the fish belly with warm water, add cold water to the pot and bring to a boil. After stewing for two hours, wipe the fish belly with a cloth and continue stewing with boiling water. Every time you change the water, wash the fish belly with cold water first, and then stew it with hot water until it is cooked. When making fish maw, avoid contact with shrimp water and crab water to prevent diarrhea. 5. Fishbone: Wash the fishbone with warm water first, and then soak it in boiling water for two hours. When the fishbone swells and turns white, put it in another pot, add a proper amount of raw glutinous rice to the soup, steam it in a cage for about 30 minutes, and take it out when it is tender and crisp. Put it in boiling water for use. 6. Fish lips: Put the fish lips into the basin, add boiling water, cover it, change the boiling water repeatedly, and let it continue to soak until the sand can be fished out, scraped off the sand and black skin, and continue to make sand. After removing the sand, put it into the pot, change the boiling water and continue making until the bones can be removed. Pull out the bone, keep the shape intact, cut off the rotten edge, then soak it in clear water to remove the fishy smell and colloid, and put it in boiling water for later use. When cooking, cut it into different shapes as needed and kill it completely with hairy soup. 7, fish skin: can be used as water and oil. Generally, shark skin is thick and needs watering; Pomfret skin is thin and suitable for oily hair. Water hair: put the shark skin on the fire, bake it until the sand falls, put it in a pot, add boiling water, cover the pot, stew it until the sand falls, and take out the fish skin. If some sand does not fall off, you can continue to stew your hair. Blanch the sand after taking it out, then soak it in water for 3 hours, then take it out, clean up the dirty things inside and outside, such as yellow and black skin and rotten meat, put it in the pot once, and take it out to continue the water hair. When the fish skin is smooth and soft, and there is no fishy smell, change the knife and kill it with hairy soup, and then you can cook. Oil hair: the skin of mandarin fish is thin, so you can wipe it first, bake it on the fire until it is soft, cut it into pieces with a knife 13 cm square, then pick out the thickness, stir it in a hot oil pan, then slowly soak it in a warm oil pan and continue to simmer. The oil temperature should not exceed 50%, and then fry the skin thoroughly. Then soak it in boiling water to make it swell back to softness, scrape off the black skin, put it in a pot, add hot water, add a little alkali to remove the floating oil, then switch to hot water, spit out the alkaline taste, and save it with boiling water. When in use, it can be cut into large slope blades and washed with boiling water. Because the thickness, age and tenderness of fish skin are different, we should pay attention to sorting out the good ones in time when making them. 8. Abalone: Wash the dried abalone first, then add boiling water, cover it, stew until the abalone becomes soft, take it out in a cold water basin, dig out the black skin, remove impurities, take it out in a boiling water basin, add a little alkaline noodles, cover it, and continue to stew on the stove. When the abalone is fully developed and elastic, change the knife, then change the hot water to remove the alkaline taste. 9. Fish skirt: Clean the fish skirt and put it in a hot water pot. After the water is boiled, take it out from the fire mouth, simmer it with slow fire, take it out and put it in a cold water basin, and scrape off the black skin on the surface and the rough skin on the bottom. Then put the fish skirt in a boiling water pot, add onion, ginger and cooking wine, boil and stew until the bones can be removed. Remove bones, trim inappropriate parts, brew with boiling water, remove fishy smell, and put them in boiling water. When you use it, change the knife and kill it with soup. 10, mussels: wash mussels with warm water, soak them in clean water for two or three hours, put them in a clean water basin, steam them in a cage until they become soft, remove impurities, put them in a basin, add hairy soup, and steam them in a cage. 1 1, drying: stew it with boiling water, break it, dig out impurities, wash it with clear water and put it in a basin. Add boiling water, add a little alkali, continue to stew hair, heat it continuously for three or four times in the middle until it is dry and tender, and put it in boiling water (add a little alkali) for later use. 12. Clams: Clean the clams with a kitchen broom, remove sand to make the shells white, dust them in boiling water, remove one side of the shells when eating, and put the other side into a plate together with the meat. 13. Scallops: Wash scallops with clear water, remove the waistband (also called column ribs, which are actually a kind of connective tissue), put them in a bowl, steam them with clear water, and store them with clear water for later use. When in use, the steamed scallops are twisted into silk. The raw juice of steamed scallops can be used to make dried scallops and clear soup. 14, squid: there are two kinds of hair growth and mature hair. In Henan, cooked hair is often used, that is, the fish whiskers are removed first, and the squid is thoroughly soaked in warm alkaline water to make it completely soft (the amount of alkali used depends on the quality of squid, and the amount of alkali used by the old and coarse squid is larger than that of the tender and fine squid, and generally 50 grams of alkali is used for the tender and fine squid, while the old and coarse squid can use a little more alkali), and the black skin is scraped off, cut into two pieces along the length, and poured into the pot with the fish. When the hair is bright, fish the squid into the boiling water basin, and then change the boiling water until the water is cold. Add less alkali every time you change boiling water. Change the water three times continuously until it is completely expanded. When in use, it can be used by changing warm water to make it spit out alkaline smell. Squid is smooth and soft, white and yellow, bright, and elastic when held by hand. If you can't use the finished squid, you should put it in water and save it with less alkali. 15. Clams: Wash and dry-clean the clams with clear water, and then simmer them with warm water for later use. Don't throw away the juice when soaking. You can cook clear soup and other dishes. 16, mullet eggs: when eating, wash mullet eggs with clear water, remove them in cold water, expose slices, soak them in boiling water, then soak them in clear water to make them spit out salty taste, and keep them in warm water for later use. 17, sea cucumber: first put the sea cucumber into a basin, add boiling water, soak it until it is soft, and then put it into a cold water pot; Boil it, then take it out and put it in a boiling water basin, cover it tightly and put it in a hot place on the stove. When taking the sea cucumber out of the pot, take it out of the boiling water pot, cut the belly of the sea cucumber with a knife, take out the intestines, wash the black skin outside, then put it into a cold water pot to boil, still take it out of the boiling water pot, cover it and put it in a hot place on the stove. Braised hair repeatedly until the sea cucumber is soft, smooth and firm, which is considered as good hair. The prepared sea cucumber can be soaked in boiling water for later use. Because sea cucumbers are large and small, they can't be delivered at the same time, and they can't be sure how many times to make them. So be sure to watch it often, pick out what has been distributed in time, and continue to do the rest. For sea cucumbers with thick and hard skin, they should be burned first and then cooked with water. Burn the skin of sea cucumber on the fire, scrape off the burnt skin with a knife to expose brown, and then make it according to the above method. Due to the high temperature in summer, we should pay attention to the rot and deterioration of sea cucumbers, and remember that there should be no "raw water" in the basin where sea cucumbers are made, and the water should not be turbid and sticky. No matter when the sea cucumber is made, the water in the pot where the sea cucumber is made should not be greasy or salty. If there is oil in the water, sea cucumber is easy to rot and dissolve; If there is salt and alkali in the water, it is not easy to get through. Don't break a layer of peritoneum in the belly of sea cucumber when taking intestines by laparotomy, otherwise it will rot easily. But this layer of peritoneum must be gently washed off with water before cooking. References:

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