Speaking of fish jelly, I believe some people know and some people don't. Actually, it is a form of fish soup solidification. Not only looks clear and bright, but also tastes smooth, which is also loved by many people. I still remember that at this time, fish would be pulled up at home to eat, and every time a pot of fish soup was not finished, it would be left to make fish jelly. In the past, fish jelly may be made from leftover fish soup, but now many people will make fish jelly and eat it at home. After all, fish soup and fish jelly have their own tastes, and everyone's preferences are different. For example, in my heart, I prefer to eat fish jelly, so today I will tell you how to make fish jelly. Remember these three points, fish jelly is clear, transparent and odorless.

The practice of homemade fish jelly

Remove gills and viscera from small crucian carp and scrape off scales. Clean the small crucian carp and put a flower knife on the surface of the fish.

Ginger and garlic are cut into small pieces, and dried red pepper is cut into small pieces. Add salt to peanuts, boil them in water first, and cook them less if they are crisp.

Pour oil into the pan and fry the crucian carp.

Fry crucian carp until it turns yellow and crisp. Add chopped ginger, garlic, dried Chili and shallots, and stir fry.

Add water to the fish pot, pour in soy sauce, soy sauce, sugar, salt and vinegar, and stir to taste and color.

Pour the cooked peanuts into the pot together, and then add some garlic leaves to continue cooking.

After boiling until there is not much soup in the pot, take the onion, ginger and garlic leaves out of the pot. After the fish and soup in the bowl are cooled, they can be put in the refrigerator for refrigeration. Or put it outside for the night, and the fish soup will naturally turn into fish jelly! After the fish jelly is solidified, pour it out with a plate, and this peanut fish jelly is ready. It tastes delicious.

Tip: 1. Marinate with ginger and cooking wine first to remove the fishy smell.

2. Then frying the fish in hot oil will make the fish soup whiter and the fish jelly more beautiful.

3. Then take out the fish with a colander, so that the fish jelly will be clear and transparent.