The fish brisket is the part near the stomach of the fish. This is the softest and most fragile part of the fish. No bones, smooth and tender taste, easy to digest. Guangzhou dialect is also called "spitting meat", which means there is no bone, and every bite is clean meat. Fish maw is rich in unsaturated fatty acids, the meat is fat, tender, smooth, nutritious and delicious, which is liked by adults and children. Fish maw with yuba is a Hakka dish that Cantonese people like very much. The fish is delicious, the yuba is delicious, the ingredients are all made by ourselves, and the method is simple.
Required ingredients
Grass carp slices, yuba, ginger, garlic, onion, salt, soy sauce, soy sauce, monosodium glutamate, cooking wine.
Specific practices
The fish belly you just bought may be stained with fish scales, blood stains and so on. , so it needs cleaning. The yuba should be broken into small pieces and soaked in warm water 15 minutes. Never soak in boiling water, because soaking in boiling water can easily break yuba. At the same time, clean ginger, garlic and onion and cut them into sections for later use.
Put oil in a hot pan, saute ginger and garlic first, then pour in the fish belly and fry slowly over low heat. At this time, you can pour some cooking wine to remove the fishy smell. When the fish belly is fried until golden on both sides, add yuba and appropriate amount of boiling water, add salt, soy sauce and soy sauce, stir fry evenly, cover and stew for five minutes.
When the fish belly and yuba stew are almost the same, add chopped green onion and monosodium glutamate, and then turn off the fire to collect the juice.
This dish of fish maw braised with yuba is ready. Is it simple? This dish is golden in color, the fish belly is tender and smooth, and the yuba is full of chewiness. The delicious fish maw and bean flavor of yuba combine to form a unique flavor that people will never forget. This dish is not only delicious but also nutritious. Fish is rich in high-grade protein, and yuba also contains a variety of minerals and high-quality calcium, so the nutritional value of the two together will double. This kind of "braised tofu with fish belly" is delicious and nutritious, and adults and children will scramble to eat it.
To sum up:
1. This is a home-cooked dish. Many people use fish instead of fish bellies. Although there is no problem, the taste is still a little poor. I can't eat the fragrant and tender feeling of fish belly, and there are fishbones. Be careful when eating. It's smart to eat fish, but you must pay attention. The fishbone was stuck in the throat. Tip: What if the fishbone gets stuck in the throat? Go to the drugstore to buy vitamin C tablets, put them in your mouth, and the fishbone will soften for a while. This is much better than vinegar.
2. After the yuba is fried, soak it in water and cook it. Crispy outside and tender inside, with unique flavor. It tastes different from what we usually make with water. This kind of fish is easy to cook, so the frying time in the frying pan should not be too long, just 8 minutes.