Practice:
1 Shovel the skin of herring into a boiling pot and blanch it for about 4-5 minutes. Add cooking wine and a little clear oil to the water.
2 blanch, cut into thick shreds and put in a bowl.
3 Add salt, chicken essence, cooked sesame seeds, chopped green onion, coriander, sesame oil and pepper, mix well and serve.
20g of spicy peanuts, olive oil 1 teaspoon, fresh lemon juice 1 teaspoon, and a little salt.
Practice: 1, use a sharp knife to follow the grain of the fish and carefully peel off a thin layer of fish skin;
2. Wash the fish skin and cut it into thick silk;
3. Boil water in the pot, add fish skin and blanch it after boiling;
4. Remove the fish skin after scalding and quickly soak it in cold water;
5. Peel carrots, cut into filaments, boil water in a pot, and blanch carrots after boiling;
6. Blanch shredded carrots until they are cooked and soft, take them out, soak them in cold water and cool them;
7. Take a clean bowl and put the soaked and cooled fish skin into it;
8. Add drained shredded carrots;
9. Add shredded cucumber;
10, add a teaspoon of olive oil;
1 1, add a little fresh lemon juice;
12, add a little salt;
13, add spicy peanuts;
14, stir all the materials evenly;
15, sprinkle with black sesame seeds.
Fish skin150g, garlic paste10g, sesame oil 5g, coriander 10g, soy sauce10g, salt, chicken essence and monosodium glutamate 0g, white sugar 3g, homemade red oil15g, and a little shredded green onion.
1. Scrape the back of Anhui fish skin slightly with a knife, but remove the residual scales and keratinized fish skin, change the knife into filiform, clean it and maintain it with ice water.
2. Take a vegetable mixing basin, put the fish skin in it, then add salt, chicken essence, monosodium glutamate, white sugar, sesame oil, soy sauce, etc., stir well, put coriander and shredded green onion in it, stir well again, put the homemade red oil in it, and stir slightly to eat.
1. Fish skin must remove the residual scales and aged cuticles on the back, otherwise it will not chew.
2. Beijing onion tastes and coriander tastes and colors, so it is best to put it in.
The taste of this dish is salty, slightly spicy, and the fish skin is refreshing.
4. Anhui fish is a variety of grass carp, similar to grass carp, with crisp skin and good taste.
225 grams of fresh salmon skin, 40 grams of crude salt, 30 grams of ginger slices, appropriate amount of pepper, a little shredded ginger/shredded onion/shredded red pepper, and chicken powder/soy sauce/sesame oil 1 teaspoon.
1. Fresh salmon meat, take out the skin, add coarse salt and mix well, marinate for 10 minutes, then rinse with water until the skin swells.
2. Boil water, add ginger slices and pepper, turn off the fire immediately after adding fish skin, put it in iced boiling water, and put it in the refrigerator for 20 minutes.
3. Slice the frozen fish skin and put it on the plate.
4. Mix the chicken powder, soy sauce and sesame oil, sprinkle with fish skin, sprinkle with shredded ginger, shredded onion and shredded red pepper, and mix well when eating.