Main ingredient: 125 grams of fish maw (bag a quantity, can do a hot pot). Ingredients (necessary): 1200 grams to 1500 grams of old hen (or five-color fish). Seasoning (can be added or subtracted): refined salt, chicken powder, wet starch, monosodium glutamate, ginger, white vinegar, chopped green onion, etc.. Classic production process:
1, stewed old hen (or five-color fish) 30 minutes; 2, put the fish belly into cold water and add a small spoon of edible alkali (manufacturers have been delivered) soaked for 5 minutes, combined with both hands repeatedly wash the fish belly dozens of times, and then rinsed with water, plus five minutes of white vinegar soak and rinsed several times with water; 3, fishing out of the water to wash the fish belly, squeezed out of the water and sliced for use; 4, in the net pot into the chicken soup (or five-color fish broth). 4, in a clean pot into the chicken broth (or five-color fish soup) 1200 grams -1500 grams, boil the right amount of fat, and then put the fish maw slices, seasoning can be eaten. According to Shishou City, Yangtze River Pearl Food Company experts, drying penaeus fish maw is a vegetable oil fried products, the cooking process of the biggest skill is how to "degrease restore", the key is to grasp the three points: one is cold water with alkali cleaning; two is the merger of both hands repeatedly wash fish maw dozens of times, not only does not destroy the shape of fish maw but also to strengthen the role of degreasing; three is to use vinegar in the cold water to remove the alkali. Remember a taboo, do not "hot water to fat", otherwise the fish belly will be washed into a paste.
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