Gourmet: Cantonese cuisine

Features: golden color, soft and tender, rich in nutrition, delicious in winter;

raw material

600g of fish maw with water, 50g of oyster sauce, 300g of chicken soup, 10g of wet starch10g, 30g of soy sauce, 30g of cooking wine, 3g of salt and pepper, 3g of monosodium glutamate, 3g of chopped green onion and 2g of Jiang Mo.

manufacturing process

1. Cook the fish belly with boiling water and slow fire first. After drinking, soak in cold water. After repeated processing for several times, the gelatin and fishy smell of fish belly were removed as the standard. Then soak it in cold water for 24 hours, and the fish belly will be cold and smooth. This is how the fish belly is made with water.

2. Cut the cooked fish belly into pieces, simmer with cooking wine, chopped green onion, Jiang Mo and chicken soup, and control the original soup;

3. Pour the oyster sauce into the frying spoon, heat it over high fire, add the fish belly, and then add chicken soup, soy sauce, monosodium glutamate, salt and pepper. Add thick wet starch before serving.