75 grams of cod skin. Season with 3 coriander leaves, 3 grams of salt, 5 grams of MSG, and 2 grams of gel powder. ?

1. Wash the cod skin and cut it into 1 cm wide strips. Boil it in boiling water for 5 minutes, take it out and set aside.

2. Boil the fish skin soup, add salt, monosodium glutamate, and gel powder and bring to a boil. Set aside.

3. Take a clean bowl, grease it with oil first, put 3 coriander leaves at the bottom of the bowl, put in the cod skin, gently pour in the fish soup, let it cool at room temperature and then freeze it in the refrigerator for 20 minutes. Just pour it out into a basin when serving. ?

Raw material formula? 750g mandarin fish? 75g egg white? 150g eggs 150g carrot slices 75g lettuce? 25g peas 25g onion slices? 25g celery segments Jiaili tablets (agar) 50 125 grams of chili pepper, 750 grams of clear soup, 15 grams of peaches, celery leaves, radish flowers, tomatoes, bay leaves, pepper, salt, vinegar, and MSG.

Preparation method 1. Remove the head from the fish. Peel and wash it, put it into a pot, add water and vinegar for a while to remove the fishy smell, take it out, and rinse it with cold water; change the soup into the pot, add fish, onion slices, carrot slices, celery segments, bay leaves, Peach, pepper, etc., cook over high heat, remove the fish, remove bones and cut into fillets.

2. Boil the eggs, peel them, cut them into petals, and place them in the mold together with peas, radish flowers, celery segments, and fish fillets.

3. Soak the melon slices in cold water until soft, decant the water, beat it with the egg white a few times with tied chopsticks, put it into the fish soup, and simmer over low heat for 1 hour. Add monosodium glutamate and salt to adjust the taste, filter, let cool, and pour into the mold. Start with a small amount to make the fish fillet shape and solidify, then pour all of it, and freeze it in the refrigerator.

4. When eating, put the frozen fish on a plate, surrounded by lettuce and tomatoes. The horseradish sauce is served on a separate plate.

5. Preparation method of chili sauce: Put the pot on the fire, put 250g of milk to boil, add 100g of chopped horseradish, 2.5g of mustard powder, 2.5g of salt, and 1.5g of pepper and mix Mix well, take out of the pan and put into a container. Another method of making horseradish radish is: add 500 grams of horseradish, 150 grams of sugar, 40 grams of vinegar, and 30 grams of salt, mix well, then pour in 400 grams of cold water, and stir well. The two preparation methods have different flavors. Remove the scales, open the belly and wash the stone horned fish, add some water to the pot and put the fish in. Bring to a boil over high heat, then simmer over low heat until the fish is cooked. Add celery (wash the celery, remove the leaves and cut into sections), add some clear oil, refined salt and MSG to adjust the flavor. Pour the cooked fish soup into a deep plate, let it cool, wrap it in plastic wrap and refrigerate it. After 2 hours, you can take it out and serve it (be careful not to add too much water, otherwise it will be difficult to freeze the fish).

1. Soak the wolfberry in water, wash the fish and dry it slightly

2. Remove the fish bones and cut the fish into large pieces

3. Fish bones and fish meat Blanch in boiling water and drain

4. Pour 750g of water into the pot, bring to a boil, add fish bones and ginger slices, bring to a boil, simmer over low heat until dry

< p>5. Pour the fish pieces into the pot, bring it to a boil for about a minute and a half, turn off the heat and take out the fish meat

6. Add the gelatine slices to the fish soup, stir to melt, and pour in the coriander Mix the wolfberry well and pour it into a suitable container

7. The fish soup should cover the fish, cover it and put it in the quick freeze, then cut it overnight

8. It is best to dip it in balsamic vinegar< /p>