Fresh fish jelly
material
Black? ? 400g of fish, 5 slices of ginger, 3 slices of gelatin, a little coriander, a little medlar, 750g of cooking wine, pepper, salt and water.
method of work
1. Soak the medlar in water, wash the fish and dry it slightly.
2. Remove the fishbone.
3. Cut the fish into large pieces.
4. Blanch fish bones and fish in boiling water and drain.
5. In addition, pour 750g of water into the pot, bring to a boil, add fish bones and ginger slices to boil, and simmer for a while to dry.
6. Pour the fish pieces into the pot and boil them for about one and a half minutes. Turn off the fire and take out the fish.
7. Put the gelatin tablets into the fish soup and stir to melt. Pour in the coriander and medlar, mix well and pour into a suitable container.
8. Fish soup should not have fish.
9. Cover and put in quick freezing, then cut overnight.
10. It is best to dip it in balsamic vinegar.
Tips
1. It takes less big fishbone to make fish jelly. 2. It is best to use plastic containers, lock lock. Before freezing in a glass container, line it with a plastic film to prevent the fish jelly from falling off. 3. If you are invited to dinner, you should make it one day in advance, so as not to freeze it.