2. Swallowtail: Wash Swallowtail, put it in a bowl, put it in 3% hot water (cold water is available in summer), and cover it with a lid. When the Swallowtail bubbles up, change the warm water once, hold the Swallowtail in one hand and hold tweezers in the other, and select the swallowtail to remove the sand at the root. Then change the warm water again, let it continue to swell and change the water until the bird's nest is soft and smooth. When in use, tear the bird's nest into small batches and kill it with boiling soup.
3. Shark's fin: Cut off the thin edge of shark's fin (it is not suitable to clean it because of the extremely fine sand), then heat it properly according to the quality of shark's fin and stew it with boiling water. Fish the stewed shark's fin in a wooden barrel, pour in boiling water, immerse the shark's fin, cover it, keep the temperature and soak 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 the bones and carrion, rinse with clear water to remove the fishy smell, then stew and soak. The soaking time can be shorter in hot weather and longer in cold weather. Hair shark fin, avoid using iron.
4. Fish maw: thick fish maw can be made with water or oil. Thin and thin people should be oily, not watery. Oil fat: that is, set the pot on fire, add more than half of the pot with oil, and the oil is 3% hot. Put the fish belly into the pulp, cut it and put it in the oil pan, hold it down with a spoon, and fry it with slow fire. See the fish belly foaming, turn it over and fry it; If the oil temperature rises, the pot can be put down; After the oil temperature drops, it will ignite again and ignite repeatedly. The length of frying time can depend on the quality of fish belly. Thick frying takes a little longer, while thin frying takes a little shorter. Do not fry at high temperature in case the skin is burnt and the meat is not penetrated. The standard of deep-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 in the basin, first hold it down with something, then pour in boiling water to make it soak back and soften, then take it out and squeeze out the water. According to the needs of the dishes, cut them into different shapes, blanch them in boiling water several times, remove the oil, keep them in boiling water and change the water twice a day. When cooking, kill it with hairy soup and you can burn it. Water hair: Wash the fish belly with warm water, add cold water to the pot and boil it. 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, then stew it with hot water until it is thoroughly cooked. When making fish belly, avoid touching shrimp water and crab water to prevent diarrhea.
5. Fish bones: firstly, wash the fish bones with warm water, then soak them in boiling water for two hours. When the fish bones swell and turn white, put them in another pot, add a proper amount of raw glutinous rice into the soup, steam them in a cage for about 3 minutes, and take them out when they are tender and crisp, and keep them in boiling water for later use.
6. Fish lips: put the fish lips in the basin, add boiling water, cover them, and change the boiling water repeatedly, so that they can continue to soak until the sand can be removed, and scrape off the sand and black skin. If the sand cannot be removed, they can continue to be made. After removing the sand, put it in a pot, change the boiling water and continue to make it until the bone 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 keep it in boiling water for later use. When cooking, cut it into different shapes as needed and kill it thoroughly with hairy soup.
7. Fish skin: it can be made in water or oil. Generally, shark skin is thick and should be watered; Pomfret skin is thin, so it is suitable for oily hair. Water hair: set the shark skin on fire, bake until the sand falls, put it in a pot, add boiling water, cover it, stew until the sand falls off, and take out the fish skin. If some sand grains do not fall off, you can continue to stew your hair. After taking out, blanch the sand, then let it soak in water for 3 hours, then take out, clean the dirty things such as yellow and black skin and carrion inside and outside, 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 the dishes. Oil hair: the skin of the mandarin fish is thin, which can be wiped first, baked on the fire to be soft, cut into 13cm square pieces with a knife, then picked out the thickness, first put it into a hot oil pan to stir, then put it into a warm oil pan to slowly soak and fry, and continue to simmer. The oil temperature cannot exceed 5%, and then fry the skin thoroughly. Then soak in boiling water to make it swell back to soft, scrape off the black skin, put it in a pot, add hot water, add a little alkali to remove the oil slick, then switch to hot water, spit out the alkali smell, and keep it with boiling water. When in use, it can be sliced into a big slope blade and killed with boiling water. Because fish skins are different in thickness, age and tenderness, attention should be paid to sorting out the good ones in time when they are made.
8. Abalone: Wash the dried abalone first, then add boiling water, cover it, stew it until it is soft, fish it in a cold water basin, dig out the black skin, remove impurities, fish it in a boiling water basin, add a little alkaline noodles, cover it, put it on the stove and continue to stew it. When the abalone is thoroughly developed and elastic, change the knife, then change the hot water and remove the alkaline taste.
9. Fish skirt: Clean the fish skirt, put it in a hot water pot, bring it away from the fire when the water boils, simmer it, fish it into 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 into the boiling water pot, add onion, ginger and cooking wine, bring to a boil, and stew until the bones can be removed. Remove the bones, trim the unsuitable parts, brew with boiling water, remove the fishy smell, and keep them in boiling water. When using, change the knife and kill it with soup.
1. mussels: wash mussels with warm water, soak them in clear water for two or three hours, put them in a clear water basin, steam them in a cage until they are soft, remove impurities, then put them in the basin, add hairy soup, and steam them in a cage.
11. Dried water: stew dried water in boiling water until soft, break it, dig out impurities, wash it with water and put it into a basin. Add boiling water, add a little alkali, continue to stew hair, and heat it continuously for three or four times in the middle until it is dry and tender, and keep it in boiling water (with a little alkali) for later use.
12. clams: clean clams with a cooking 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 with the meat.
13. scallop: wash scallop with water, remove waist band (also called column rib, which is actually a kind of connective tissue), put it in a bowl, steam it with water, and keep it with 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 shellfish dishes and clear soup.
14. Squid can be divided into two types: germinal and mature. In Henan, cooked hair is often used, that is, the fish whiskers are removed first, and the squid is soaked thoroughly in warm alkaline water to make it completely soft (the amount of alkali used depends on the quality of the squid, and the amount of alkali used for the old and thick squid is greater than that for the tender and thin squid, generally 5 grams of alkali is used for the tender and thin squid, and a little more alkali can be used for the old and thick squid), and the black skin is scraped off, cut into two pieces along the length, and poured into the pot together with the fish in alkaline water. When the hair is bright, fish the squid into the boiling water basin, and then change the boiling water until the water is cool. Every time you change boiling water, you should add less alkali. Change the water three times in a row until it swells completely. When in use, warm water is changed to make it spit out the alkaline smell, and it can be used. The squid is smooth and soft, white and yellow, fresh and bright, and it is elastic when held by hand. If you can't use the finished squid, you should still put it in the water and keep it with less alkali for later use.
15. clams: clean clams with clean water, then simmer them in warm water for use. Don't throw away the original juice when soaking. You can make clear soup and other dishes.
16, mullet eggs: when eating, wash mullet eggs with clear water, fish them in cold water, expose the slices, soak them in boiling water, and 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 pot, add boiling water, soak until soft, and then put it into a cold water pot; Boil it, then fish it into a boiling water basin, cover it tightly and put it in a hot place on the stove. When the sea cucumber is started, fish it in the boiling water basin, cut the belly of the sea cucumber with a knife, take out the intestines, clean the black skin outside, then put it in a cold water pot to boil, still fish it in the boiling water basin, cover it and put it in a hot place on the stove. Braised hair repeatedly, until the sea cucumber is soft, smooth and tough to hold, it can be 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 distributed at the same time, and they can't be sure how many times to make them. Therefore, we must look at them frequently, pick out the ones that have been distributed in time, and continue to make the rest. For sea cucumbers with thick and hard skin, they should be burned first and then made with water. Burn the skin of sea cucumber on fire, scrape off the burnt skin with a knife to expose brown, and then make it according to the above method. Because of 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 muddy and sticky. No matter when the sea cucumber is made, the water in the pot and basin where the sea cucumber is made should not be greasy and salty. If there is oil in water, sea cucumber is easy to rot and dissolve; If there is saline-alkali in water, it is not easy to get through. Don't break a layer of peritoneum in the belly of sea cucumber when you open your stomach to remove intestines, otherwise it will rot easily. However, this layer of peritoneum must be gently washed off with clear water before cooking.