Self-made salted egg yolk fried fish skin materials: 4-5 strips of salmon skin, 3 salted egg yolks, 20-30 pieces of curry leaves, 5-6 tablespoons of butter15g, chicken soup10ml, a little Chili powder, 500ml of oil and a little salt.
Fried fish skin with salted egg yolk
1, remove the scales from the fish skin, and then cut off all the fish. Tip: the fish attached to the skin must be scraped clean so that it will not rot when it is air-dried. Cut the fish skin into small pieces of 5-6 cm each.
2. After wiping the fish skin dry, put it on the air drying rack to dry overnight. Tip: Fish skin should not be dried on kitchen paper towels, because the fibers on the paper towels may be trapped on the fish skin. If there is no drying rack at home, it can be dried on baking paper.
3. After the fish skin is air-dried and softened, sprinkle a little salt evenly on both sides of the fish skin.
4. Let the fish skin be evenly covered with corn flour.
5. After the oil is hot, put it in the fish skin and fry it until it is slightly golden yellow, and drain the oil. Return to the pan and fry until golden brown, and take it out for later use.
6. Take the yolk part of the salted egg and steam it for later use.
7. Start another hot pot, add butter and salted eggs, cook until it bubbles, add curry leaves and stir fry a little, then pour in chicken soup and fish skin and stir well. Tip: Chicken soup is added to make salted eggs adhere to fish skin. If it is too wet or dry, the amount of chicken soup can be adjusted.
8. Stir-fry until the salted eggs adhere to the fish skin, then add Chili powder and stir well to serve.