Fish maw (gelatin)

oil

Method for frying fish maw

Method for making fish belly

Thick hair can be made in water or oil. 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.