Dried fish maws must be soaked before use. Generally, thicker fish bellies can be soaked in oil, which saves time. The four keys of oil-fried fish belly are: washing and drying, soaking in warm oil, frying in hot oil and soaking in water to bleach oil.

Method for drying fish maw with oil:

1. Prepare eight tripes of yellow croaker (about 100g) (1 kg, about 40 tripes).

2. Soak in warm water until soft.

3. Cut the fish glue clean.

Look, the quality is not bad

5. Put it on and dry it in the sun.

6. When the oil temperature rises to about 1 10 (preferably measured with an oil meter), put the dried fish maw, soak it to further remove its moisture, and then turn off the fire and stew for 1-2 hours.

7. This is the oil temperature displayed by the water-oil thermometer. If there is no thermometer, the oil temperature can be controlled at 30% to 40%. Don't let the fish belly bubble. If bubbles are found, you can immediately remove the pot from the fire.

8. You can also put it in another pot for one night.

9. When the oil temperature is about 180-200 degrees, that is, when it is 50% to 60% hot and does not emit oil smoke, put the fish belly in the frying pan, turn it to a low heat, pay attention to turning it to heat it evenly, and hold down chopsticks to fry it thoroughly.

10, the standard of frying is: it will break when folded, and the section is spongy. Don't fry it golden outside, it's not completely fried inside.

1 1, soak your hair before cooking; Take a proper amount of fried fish belly, put it in a basin, hold it down with a plate and other things, and soak it in hot water until it becomes soft.

12. Edible alkali with water amount of 1% can be added to stir and clean the fish belly to remove grease.

13, rinse with clear water to remove alkali smell and grease.

14, cut into pieces with required size of 3*6.

15, blanch diced fish glue in boiling water 1 min, remove oil and fishy smell, and take it out for later use. At this time, the dried fish glue changed from oil to foam before cooking.

Finished product drawings:

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Processing technology of fried fish maw;

1, the oil temperature should also be controlled when frying, if it is too high, it will easily fry the fish belly; And too low, it is easy to make the expansion degree of fish belly insufficient, which will affect the expansion effect. In addition, the fish belly should be constantly turned over with a colander and pressed into oil to soak and fry. The oil surface bubbles slightly, and the fish belly will be broken when you pinch it with your hands, and it will be completely expanded and full and crisp.

2. The fried fish belly is only a semi-finished product, and it needs to be soaked to make it naturally absorb water, soften and expand, so as to achieve the ultimate goal.

When soaking, pay attention to: the freshly cooked fish belly can only be soaked in water when it is cold, and the water temperature should not be too high to avoid hot water; Otherwise, the fish belly will collapse easily, which will make the collagen fiber soft and lose its support, thus affecting its water absorption.

Because the fish belly has gone through two stages of frying oil and frying, although it has been soaked at this time, it is still very greasy. After absorbing water, it should be put into warm alkaline water, and the grease should be washed off by the degreasing effect of alkali, and then the lye should be rinsed with clear water before it can be used for cooking.

Introduction of dried fish belly:

Fish belly is also called fish glue, flower glue and swim bladder. Dried fish glue is made from fresh swim bladder. Wash the swim bladder first, and tear off the two layers of dirty membranes inside and outside the swim bladder. If it's sunburned, it's dried. During the drying process, the oozing fish oil will be sucked off many times, and the fish glue will be slowly screened, and the craftsman will become more and more yellow. The nutrition of fish glue will also change during storage, which is actually a process of nutrient precipitation. In fact, many tonics are getting more and more expensive, which is why.