Yuan Mei's "Food List with China and Seafood List" refers to:

Bird's nest, sea cucumber, shark's fin, yufu (Yin Fu, shellfish and abalone), mussels, sea otters (sea otters), mullet eggs, river pillars and oyster yolk. * * * Nine kinds.

In cooking books and magazines, words such as fish mouth and fish lips often appear, and many people regard them as the same cooking material, even some people in the industry think so. In fact, this is a wrong understanding. The fish mouth we often say refers to the fish mouth, which is mostly taken from freshwater economic fish such as silver carp, grass carp and carp. At present, it is not uncommon in the market, and it is a fresh-cut product. Generally, it can be cooked a little after purchase, and the shape is very beautiful, such as "fish mouth with chopped pepper". ?

Fish lips, which often appear in cookbooks, refer to a raw material made of the skin of shark tail, not fish lips. Except for a part of shark's tail, the rest is shark's tail skin, without wing needle. After being treated with alum, water and sulfur, it is made into golden fish lips-many chefs in Guangdong and Hong Kong also call this kind of fish lips "wing skirt" to raise its value. ?

The purchased fish lips are all dry goods, and they can only be used when they are ready. The method is as follows:

1. Soak the dried fish lips in clear water overnight to soften them.

2. Take a stainless steel pot, put it in water and fish lips, put it on the fire hole, and boil it over medium heat. Turn off the fire for 2 minutes after boiling, cover the pot, and simmer until water cooled.

3. Take out the fish lips, scrape off the residual sand, black skin and rotten skin on the surface with a knife, and then rinse with clear water for 2 hours. ?

4. Put the cleaned fish lips into a steamer, then add cooking wine, ginger slices, old hen, ham, scallops, lean meat and other raw materials, and send them into a cage to steam them to the fish lips. NFDA 1？ Just be soft (change the water repeatedly when steaming). ?

The fish lips after hair are soft, moist and fat, but not greasy. When used in cooking, it is suitable for stewing, roasting, frying, roasting and stewing. The finished dishes are quite different from fish mouths in color, fragrance and taste.