Peppered fish chin is a very popular food, and it is also a common food. Now everyone is very particular about eating. Some people will go to the local area to eat authentic food for a kind of food, which is also a kind of enjoyment of life. If you know how to do it, you can better satisfy your appetite. Let's introduce it to you. Where is the salt-and-pepper fish chin?

Salt-and-pepper fish chin is a very common food, and it is also a kind of Cantonese cuisine. It tastes delicious. Nutritional value of salted fish chin

1. Supplementing energy: Fish chin is rich in carbohydrates, sugars and other nutrients, which can provide energy for the body quickly.

2, beauty and skin care: fish chin is rich in collagen, which can enhance the skin's anti-injury ability and make the skin fuller and smoother. The practice of salted and salted fish chin

1. The herring is slaughtered and cleaned, and the meat of its tail, namely the herring, is thrown into the middle of the plate, and then the meat of its cheeks and eyes, namely the herring chin, is placed on both sides;

2, put bamboo shoots on it;

3. Heat the wok over a strong fire. After the wok is greased, add the cooked lard, add the shallots to smell, then pour the herring tail, chin and bamboo shoots into the wok as they are, and shake the wok for four or five seconds while frying, that is, cook the cooking wine, cover it and stew it a little;

4. Add 2 ml of Jiang Mo, soy sauce, white sugar and meat broth, bring to a boil, cover and simmer for about 6 minutes.

5. When the fish's chin is bluish gray and the fish's eyes are white and protruding, bring the wok back to high heat, add monosodium glutamate, cook thick soup, and thicken with wet starch;

6. Pour in cooked lard from the four sides of the pan, then shake the wok and turn it over, then pour in sesame oil and take it out;

7. Arrange them on a plate as they are and sprinkle with shredded green garlic. Techniques for making the chin of salted fish

1. The chin of herring: that is, the chin of herring, including cheeks and eyes, where the meat is very fat;

2, herring throwing water: it is the tail of herring, which is oily and fleshy, fat and thin, and is most suitable for eating in winter;

3. When thickening with wet starch, shake the wok while pouring wet starch to prevent the soup from caking.

In our daily life, we all enjoy the happiness brought by delicious food, and some stress will disappear when we eat delicious food. Today, the salted fish chin introduced to you is a very good food. If you like it, you can learn to cook it yourself. I hope the content introduced today can bring you some help.