Red Braised Fish Lips

Main Ingredients: 1kg of fish lips. Seasonings: 75 grams of onion and ginger oil, 15 grams of chicken fat, 20 grams each of soy sauce, cooking wine, and water, 8 grams of MSG, 3 grams of salt, 50 grams of wet starch, and 1 kilogram of chicken broth.

Preparation:

(1) Cut the fish lips into 4.5 cm long and 2 cm wide strips, blanch them thoroughly in a pot of boiling water, remove the water and put them into a frying spoon. Put 500 grams of chicken soup in a spoon, add 2 grams of salt, 7 grams of soy sauce, MSG, and 5 grams of cooking wine. Simmer over low heat until 1/3 of the soup is left. Pour it into a colander and strain out the soup.

(2) Take another spoon and add 50 grams of onion and ginger oil. After heating, add 15 grams of cooking wine and ginger water, 13 grams of soy sauce, 1 gram of salt, 3 grams of MSG and 500 grams of chicken stock. . At the same time, put the fish lip strips into the soup, simmer over low heat for about 10 minutes, then thicken it with wet starch, pour in 25 grams of onion and ginger oil, turn the spoon, then pour in the chicken oil, and put it into the plate. Can.

Rice and fish lips

Ingredients:

600 grams of fish lips, 160 grams of pork leg, 600 grams of pork chops, 1 green onion, ginger slices , pepper, rice wine, soy sauce, salt, vinegar, 45 grams of water chestnut powder, sesame oil, 600 grams of clear soup.

Method:

1. Cut the fish lips into pieces 1 and a half inches long and 1 inch wide, put them into a pot of boiling water, add onions, ginger and sake, and Remove the fishy smell; cut the pork chop into pieces and put it in a pot of boiling water to remove the blood; peel the pork leg, cut into pieces, and chop into minced meat. [Gourmet China]

2. Place the fish lips in a bowl, put the pork chops on top, steam them in a basket for about an hour and remove them. Remove the pork chops.

3. Heat the lard pan, put the minced meat into the pan and fry for a while, then add the fish lips, soy sauce, clear soup and salt, then add the wet water chestnut powder to thicken the gravy, and sprinkle with pepper powder, pour sesame oil and vinegar over it.

Grilled Fish Lips with Shrimp Roe

Ingredients

Main Ingredients: 500g of fish lips in water.

Ingredients: 200g of cabbage sum.

Seasoning: 25g ginger, 25g cooking wine, 5g dark soy sauce, 10g oyster sauce, 3g sugar, 3g refined salt, 2g chicken powder, 1g MSG, 25g scallion oil, 15g salad oil, 250g second soup, scallions, 25g each of ginger slices and garlic, 2g shrimp seeds, and 5g cornstarch.

Preparation method

(1) Cut 500g of fish lips into a knife and set aside, and cut 200g of cabbage sum into a cutter and set aside.

(2) Stir-fry the cabbage with 15g of salad oil, add salt and chicken powder to taste, and put it on a plate; blanch the fish lips in water, add 25g of ginger juice, stir-fry the green onion segments, garlic and ginger slices with 20g of scallion oil. 25g until fragrant, add fish lips, spray 25g of cooking wine, put 250g of the second soup and bring to a boil, add 1g of shrimp seeds, 5g of dark soy sauce, 10g of oil, 3g of sugar, 2g of refined salt, 1g of chicken powder, 1g of MSG and cook on low heat for a quarter of an hour. When the fish lips are soft, glutinous and mellow, taste the thickening;

(3) Place the fish lips in the middle of the cabbage, sprinkle 1g of shrimp seeds and serve.

Operational requirements

Clean the fish lips with water to remove the carrion and shark bones.

Simmer the fish lips over low heat because the colloid is thick and easy to stick to the pot.

Cold jellyfish head

Ingredients:

150g jellyfish head, 25g minced chives, 15g soy sauce, appropriate amount of sugar, 2g MSG, sesame oil 10 grams, refined oil 15 grams.

Method:

1. Use jellyfish heads pickled every other year, wash off the sediment, soak in clean water for 5-6 hours, then rinse the sediment and follow the sting flaps Cut into small pieces, rinse with sand and filtered water for a few hours and set aside. [Meishijie]

2. Put the minced scallions in a small bowl, heat the refined oil in the pot, and pour it into the bowl of minced scallions to make the minced scallions smell fragrant to make scallion oil.

3. Strain the water from the jellyfish head, put it into a bowl, pour 80℃ boiling water into it, blanch it, immediately decant the boiling water, add soy sauce, sugar and MSG while it is hot, mix well, and then pour in sesame oil , scallion oil on the plate.

Jellyfish head with green onion

Ingredients: 200g jellyfish head

Seasoning: 50g green onion, 50g ginger, 3g MSG, 3g salt, 5 grams of white sugar, 10 grams of sesame oil

How to make jellyfish with green onion oil:

1. Heat oil in a pot, add green onions and ginger and fry over low heat, pick out the green onions and ginger, and set aside the oil. .

2. Wash the jellyfish heads and cut them into thin slices, scald them with boiling water, take them out and put them in a basin, rinse them with disinfectant water for 4 hours, and then use a clean towel to absorb the water.

3. Place the jellyfish heads in a container, add seasonings, oil, sesame oil, mix well and serve