Pepper salt fish chin is a very popular cuisine, it is also a relatively common cuisine, now we are very concerned about eating, some people will also be for a kind of food, deliberately go to the local area to eat authentic, which is also a kind of enjoyment of life, if you know how to do it, it is also better to satisfy their appetite, the following is to give you an introduction.

Pepper salt fish chin is a very common cuisine, it is also Cantonese cuisine in a kind of flavor.

Nutritional value of pepper salt fish jaw

1, replenish energy: fish jaw is rich in carbohydrates, sugars and other nutrients, can quickly provide energy for the body.

2, skin care: fish chin rich in collagen, can enhance the skin's resistance to damage, so that the skin is more full and smooth.

Pepper salt fish chin practice

1, mackerel slaughtered and clean, take its mackerel tail meat that mackerel dumping water in the middle of the plate, and then take its cheek part and eye jaw place meat that mackerel chin on both sides;

2, and then bamboo shoots slices on the top;

3, frying pan set on the high flame heat, oil sliding pan, and then under the cooked lard, into the onion section popping out of the flavor, then the green mackerel tail, chin, bamboo shoots. fish tail, chin, bamboo shoots as is poured into the pot, frying side shake the frying pan for four or five seconds, that is, cooking wine, cover and simmer for a while;

4, and then into the minced ginger, soy sauce, sugar, meat broth 200 ml, boil, cover and change to a small fire about 6 minutes;

5, to be the fish chin presents a green-gray color, fish eyeballs white bulge, will be the frying pan back to a high flame, add MSG, burn thick soup, use wet starch to make the soup, and then add the fish eyeballs. Burn thick soup, thickened with wet starch;

6, and then from the four sides of the pan into the cooked lard, and then shake the frying pan, turn it upside down, and then dripping into the sesame oil, out of the pan;

7, as it is in the plate, sprinkled with shredded green garlic on top of it into.

Pepper salt fish jaw preparation skills

1, mackerel jaw: that is, mackerel jaw, including cheek part and eye jaw, these places are very fat meat;

2, mackerel dumping water: is the mackerel's tail, the top of the oil and meat, fat and thin, the most suitable for winter consumption;

3, thickening with wet starch, to drizzle wet starch while wiggling the wok to prevent the soup clumps.

In our daily life, we will enjoy the food to bring us happiness, eat food when some of the pressure will disappear, today to introduce you to the salt fish chin is a very good food, if you like to eat, you can learn to do it, I hope that today's introduction to the contents of the content can bring you some help.