"Fish bubbles, also known as swim bladders, contain air, which allows the fish to regulate the density of its body so that it can rise or sink in the water. As fish blisters are a sticky substance that is extremely rich in protein, vitamins, minerals and other nutrients, they have the ability to nourish the kidney, strengthen the waist and knees, nourish yin and essence as well as moisturize and nourish the skin.

We usually use the fish foam to cook with fish, boiled, hot pot, or braised, not many like me fried into a crisp. Usually we buy fish without buying fish blisters separately, there are not many fish blisters, so we seldom go to make fish blisters separately. In my case, I fried the fish blisters (swim bladder) in a similar way as I did for the crispy pork. The appearance is very similar, golden and fluffy, and it tastes crispy on the outside, with some chewiness on the inside and a unique flavor."

Ingredient Details

Fish Bladder

Starch

Chili Powder

Seasoned Salt

Egg Whites

Cumin Powder

Maintaining Wine

Cumin

Frying

An Hour

Plain

Chengdu's Unusual Crispy Meat -Fried fish bubbles (swim bladder) Steps

1

Carp or chub fish bubbles with the tip of a knife to pierce the exhaust, remove the dirt, wash, control dry.

2

If the blisters are large, break them into 2-3 pieces with a knife. Marinate in cooking wine for 10 minutes.

3

Use only egg white for the eggs, whisk the dry starch with the egg white, add a little water and mix to form a thick gravy paste.

4

Stir the gravy paste so that it is fine and smooth with a little bit of strength.

5

Pour out the wine from the fish foam and marinate with salt, cumin and chili powder for 10 minutes. Pepper and chili powder can also be used if you like spicy.

6

Add the egg gravy paste and stir.

7

After mixing well, if the gravy paste hangs thin, add some more starch paste. The red dots are chili powder particles.

8

The frying pan is hot and put vegetable oil, oil can be used according to the amount of fish bubbles to be fried and increase or decrease the amount of oil more better fried. Oil temperature 7 into the heat, using chopsticks to pick into the battered fish bubbles into the pot to fry, one side of the frying is quite, turn over and fry until the fish bubbles float, the color of the golden can be fished out of the oil control.

9

Fried fish bubbles crispy meat, arranged on a plate, you can use blotting paper to absorb some of the excess fat.

10

Fried fish puff pastry meat, is not very similar to the pork fried pastry meat? The color is attractive and the flavor is unique, would you like to have a few pieces?

Tips

1, fish bubbles try to use freshwater fish bubbles, common freshwater fish bubbles than the sea fish fish fishy flavor is small, good to find and cheap.

2, fish foam seasoning can be based on their own preferences to choose different seasonings, such as cumin flavor, five flavors, salty, spicy and so on.

3, marinated fish bubble batter is very critical, hanging paste the more full, fried fish bubble meat more full and fluffy, better results.

4, control the fire, low heat and slow frying, the oil temperature can not be too high, once not crispy enough, you can re-fry once, after cooling it is very crispy.