Before and after liberation, there was a young man named Chen in Xiguan, Guangzhou. He ate all kinds of delicious food in Xiguan. He often sees many restaurants peel fish and throw them away. Because of the lack of material at that time, he thought about how to use those fish skins. After a long groping, he finally found a way.
He scraped off the skin of fresh shad, scalded it with boiling water and put it in ice water. This kind of fish skin will naturally curl up and roll into thin strips. Then pour the soy sauce made of eight or nine kinds of materials, such as soy sauce and sugar, on the fish skin and stir it evenly. In this way, cold fish skin was born. After decades of development, cold fish skin is now very famous, and Chen Tianji's fish skin has also become one of the representatives of Xiguan cuisine.
Extended data:
The production of fish skin pays more attention to techniques. First of all, the choice of fish skin is very particular, generally choose mandarin fish, snakehead, shad and so on. Fish scales must be cleaned, otherwise it will have a great impact on the taste. Then the fresh fish skin can be sliced. Then blanch the fish skin with boiling water, pick it up and put it in ice water immediately. Then soak in water boiled with edible alkali 15 minutes.
The produced fish skin must be crisp, which is authentic. Chop ginger, add a little sesame oil and a little soy sauce, add onion and peanuts, and take it out together. Ginger and fish skin match very well. Ginger can not only remove fishy smell, but also improve freshness.