Restaurant fish skin is of course real!

The price of this thing itself is not expensive, if someone wants to find a way to fake, the cost of counterfeiting may be higher than the real fish skin, then not to lose money?

So, no one does business at a loss!

Now the hotel with most of the fish skin for the semi-finished products, some hotels directly purchased fish skin their own processing, some hotels purchased semi-finished bags of fish skin back, open the bag after a little mixing, after loading the plate can be out of the dish ......

Semi-finished fish skin in bulk, generally for the mainland freshwater fish skin, the general aquatic market are

The bulk of semi-finished fish skin is usually freshwater fish skin from the mainland, which is sold in general aquatic markets.

Bagged fish skin is usually processed directly into finished products by the processing plant. If you are interested, you can go to a certain treasure search "mountain pepper fish skin", a lot of this finished product for sale. Like the picture below, this mountain pepper fish skin, open the bag and add some parsley stalks into the mix can be dishes, simple and convenient, the profit is not bad!

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Below is a cold fish skin practice Sichuan flavor.

Material preparation:

Main ingredient: fish skin 400 grams.

Accessories: 50 grams of cilantro stalks, about 10 ml of vegetable oil, 3 slices of ginger, 3 small onions, 20 ml of cooking wine.

Seasoning: 10 grams of dried chili pepper knots, 1 gram of minced ginger, 2 grams of garlic paste. Salt 3g, sugar 1g, monosodium glutamate (MSG) 3g, Yipin fresh soy sauce 10ml, spicy fresh dew 10ml, sesame oil 5ml, aged vinegar 2ml.

Making Steps:

First Step: Fish Skin cut into 6cm long, about 6-8mm wide julienne. Cut the cilantro stalks into 3-4cm long pieces.

Step 2: Add ginger slices and green onion knots to the pot and add water to boil.

Step 3: Turn up the heat, add the cooking wine, bring to a boil and then drop in the fish skin to blanch for about 10-20 seconds, immediately fish out and put it inside the ice water to rinse and cool.

Step 4: After the fish skin is completely rinsed cold, use a clean towel to absorb the water, and then put the fish skin into a pot and add parsley stalks.

Step 5: Heat oil in a clean pot, add dried chili pepper and sauté, then add ginger and garlic paste and let cool naturally.

Step 6: Add the chili oil and all other seasonings to the fish skin and mix well.

Step 7: Plate.

The notes of this dish:

①: cut the fish skin can be appropriately cut a little larger, after blanching shrinkage serious.

②: blanching time special attention, high heat 10-20 seconds! Blanch through can be.

③: blanching the first time with ice water to cool down, so that the skin of the fish out of the crisp!

④: Before mixing, be sure to absorb the water, otherwise the flavor with the loss of water, the loss of serious!

⑤: The hot oil from frying the chili peppers, don't drizzle it directly on top of the fish skin, you can add it after cooling it properly!