Fish skin is divided into marine fish skin and freshwater fish skin. "Sea fish skin" is the general name of the finished products made from the skins of various sharks or rays after processing and drying. In the past, it was also called "shark skin" and "mullet skin", commonly known as "shark skin", which was used to decorate the handle of swords and make scabbard. Suitable for stewing, roasting, stewing, stewing, braising, braising, frying, etc.
We mainly have this "freshwater fish skin" here: "cold fish skin"
The first is the southern faction.
Fish skin in Shunde, Guangdong, represented by' Chen Tianji' in Guangzhou. When it comes to cold fish skin, the most famous one is "Chen Tianji" on Bao Hua Road.
Peanuts and seasoning oil packets are attached to it. This suits different tastes. What fish skin is it? What should I do to remove the fish skin? Hey, hey, let me explain. Real fish are shad. Scrape the meat and peel it. The skin is the fish skin you eat now. Fish is used to make fish slides and fish glue.
Second, the northern school.
Fine craftsmanship and meticulous attitude. The central plains region is represented by the fish house in Weishan Lake, Shandong Province. Representative dish: eat snakehead three times. Especially "cold fish skin", crisp and refreshing, is a good dish that can't be eaten for a long time.
Black fish skin, cool after drowning; Slice the fish into sashimi; Head and tail skeleton fish intestines hanging soup. The secret is that fish must be fresh.
National traditional schools. Represented by Hezhe nationality in Heilongjiang. Many nationalities in the world have the habit of eating raw fish, but none of them eat as much as Hezhe nationality. . "Sliced fish skin with cold sauce" means that the fish skin is burnt on the fire, or rinsed in boiling water, scraped off the scales, cut into filaments, and mixed with seasonings, which makes it more delicious than jellyfish; "Raw fish with vegetables" is to shred live fish and mix it with wild "onion", wild pepper or raw potato shreds, mung bean sprouts, vermicelli, shredded Chinese cabbage and shredded cucumber. , and add various seasonings. Vinegar is generally indispensable. When there is no vinegar, use wild cherry juice instead. . "Pure sashimi" is to slice the freshest fish, dip it in salt and vinegar and eat it directly. "Frozen fish fillets", commonly known as "shavings" by Han people, are frozen fish peeled in winter, sliced like shavings and eaten with seasonings. Because most of the fish killed are fish weighing several kilograms, there is no danger of fine fish stabbing their mouths. "Raw fish seed sauce" consists of crystal clear salmon seeds and dark green mandarin fish seeds. Salmon seeds are as big as soybeans and orange in color, while mandarin fish seeds are as big as rice grains. It can be eaten with salt, vinegar, ginger, garlic, pepper and coriander, and has high nutritional value. Hezhe people's unique ways to eat fish are fish sticks, dried fish and fish floss.
Hezhe nationality has a population of more than 4,000 people, mainly distributed along the Songhua River, Heilongjiang River and Wusuli River in the northeast frontier of the motherland. Hezhe nationality is the only nationality in northern China who uses dogs to pull sleds as the main mode of production. Hezhe people are called "fish skin department" and "dog department" because they are good at using dogs in the history. ...
By the way, there is another way to make fish skin in Heilongjiang: dry-fried salmon skin. Slice the salted salmon skin and fry in the oil pan until crisp. Dry, fragrant and crisp are not available in other places, and are the specialties of Heilongjiang.
■ Hot and sour fish skin
To make delicious fish skin dishes, the seasoning of fish dishes is a university question, and different cooking methods are suitable for different seasoning methods.
It is also different. But don't worry! Fish seasoning is learned, but it is not complicated to do, and there is no need to prepare many strange seasonings.
You can make delicious hot and sour fish skin by using common materials and seasonings at home.
Ingredients: fish skin 300g, Chinese cabbage100g, auricularia auricula 50g, 2 red peppers, 2 shallots and ginger10g.
Seasoning: a. salt 1/6 teaspoon, rice wine 1 teaspoon, fresh chicken powder 1/6 teaspoon, fine sugar 1 teaspoon, balsamic vinegar 1 teaspoon, and B. white powder.
1 teaspoon water and 1 teaspoon sesame oil.
Exercise:
1. Choose fresh fish, separate the skin from the fish with a knife after washing, blanch the skin with boiling water before taking a bath; Wash cabbage and auricularia auricula
Washing coarse silk and shredding; Wash red pepper, remove pedicels and seeds, and cut into powder; Wash the onion and cut into sections. Peel and shred the ginger for later use.
2. Pour a little oil into a hot pot, saute shallots, ginger and red peppers, then add fish skin, Chinese cabbage and black fungus and stir fry.
3. Pour in rice wine, stir-fry slightly, add seasoning A, stir-fry over medium heat until the Chinese cabbage is slightly soft, thicken with white powder water and pour in sesame oil.
Yes
■ Braised fish skin
Ingredients: 200g wild sand fish skin, broth, homemade seasoning, aged vinegar, coriander, etc.
Practice: Wash the skin of sand fish and stew it with stock and seasoning to make it soft and delicate.
Features: The taste is soft and smooth, with the aroma of abalone and the umami taste of fish belly. Not many people can make such delicious fish skin. Sand fish skin is rich in gliadin and more than ten kinds of amino acids, which can beautify and nourish yin.