Isinglass***Isinglass and fish maw are actually called fish maw, a dried product of the swim bladder of white croaker and yellow croaker. It is rich in colloid, hence the name isinglass. . Below I recommend some for you, I hope they will be useful to you.

Longan stewed with isinglass

Ingredients and seasonings required: isinglass, longan and rock sugar.

How to make delicious isinglass stewed with longan?

1. Cut the isinglass into shreds and put it in Soak in clean water

2. Soak until soft, clean and put into an electric stew pot, then add the washed longan meat and stew

3. Stew well Then add an appropriate amount of rock sugar and it’s ready to eat. Isn’t it very simple?

Stewed chicken with American ginseng and fish maw

Ingredients and seasonings required: American ginseng, fish maw, and chicken wings.

How to stew isinglass, how to make delicious American ginseng and isinglass stewed chicken:

1. Soak the isinglass in warm water for at least a quarter of an hour in advance

p>

2. Soak until soft and cut into strips, then put into pot

2. Pour in appropriate amount of boiling water, add washed chicken wings and American ginseng

3. Simmer over water for 2-3 hours.

Several cooking methods of isinglass

Ingredients for abalone isinglass: 100 grams of isinglass, appropriate amount of broccoli, 2 tablespoons of abalone juice, 200ml of stock, 1 tablespoon of dark soy sauce, 2 grams of salt, 1 tablespoon of cooking wine, appropriate amount of onion and ginger.

Method:

1. Soak the isinglass in cold water overnight, take out and cut into sections;

2. Add appropriate amount of water, green onion and ginger to the pot Add slices, cooking wine and isinglass, simmer over low heat for 20 minutes to remove the fishy smell, take out, rinse and immerse in cold water and set aside;

3. Add the soaked isinglass, stock, abalone juice, and old meat into the pot. Smoke and simmer over low heat for 30 to 40 minutes;

4. Simmer until the isinglass becomes soft and waxy and the soup is thick, taste and season with salt and serve; 5. Broccoli Break it into small florets, soak it in light salt water for half an hour, take it out and wash it, put it in a pot of boiling water, add an appropriate amount of oil and salt to blanch it, and serve it on the side of the isinglass.

Ingredients for three fresh fish maw: 3 fish maws, 9 mushrooms, 1 large scallop, 1 carrot, and 1 vermicelli. Appropriate amounts of ginger, green onions, coriander, cooking oil, salt, sugar, cooking wine, oyster sauce, soy sauce, sesame oil, etc.

Method:

1. Use water to marinate isinglass, scallops, mushrooms and vermicelli separately, tear the scallops into thin strips and set aside;

2. Put a small amount of ginger slices and green onion segments in boiling water, add isinglass and cook briefly, then drain and set aside;

3. Slice the carrots and set aside; 4. Sauté the ginger slices and green onion segments with appropriate amount of cooking oil until fragrant, add Stir-fry the isinglass, scallops, mushrooms and carrot slices for about 2 minutes, spray in the cooking wine and stir-fry for a while; 5. Add oyster sauce, sesame oil, soy sauce and water to cover the ingredients, cover the pot and cook over medium heat until the juice is thick, add the vermicelli and cook 1 to 2 minutes, add salt and sugar to taste, and serve with coriander.

Fish maw beauty and skin nourishing soup ingredients: 500 grams of coel bone, 3 dried fish maw ***about 50 grams***, 50 grams of Codonopsis pilosula, 20 grams of wolfberry, 25 grams of yam, 4 small sections of green onions, 4 slices of ginger, 1 teaspoon of salt***5 grams***.

Method:

1. Soak the dried fish maw in clean water overnight. Put the soaked fish maw into the pot, pour in water, add green onion sections, ginger slices and 1/2 teaspoon ***3g*** salt, bring to a boil over high heat, then turn to medium heat and simmer for 20 minutes. After cooking, take it out and soak it in cold water and set aside; 2. Rinse the Codonopsis pilosula, wolfberry and Huaishan with clean water to remove dust and set aside. Put the cooled fish maw into the seasoning bag; 3. Rinse the cavity bone and put it into the soup pot, pour in water, the amount of water is twice the height of the cavity bone.

After boiling over high heat, use a spoon to skim off the foam, put in the seasoning bag with fish maw, then pour in Codonopsis pilosula, wolfberry and Huaishan, cover with a lid and reduce to low heat, simmer for 2 hours, add the remaining ingredients before drinking. 1/2 teaspoon salt.