Fish skin is sweet and salty, and has nourishing effect; In dietotherapy, "fish skin" is rich in protein and a variety of trace elements, and its protein is mainly composed of macromolecular collagen and mucopolysaccharide, which is a good product for ladies to maintain beauty and skin care. In recent years, medical research has found that leucine, a leukocyte in "fish skin", has anti-cancer effect. Fish skin is divided into sea fish skin and freshwater fish skin. "Sea fish skin" is a general term for the finished products made by processing and drying the skins of various sharks or rays. In the past, it was also called "shark skin" and "mullet skin", commonly known as "shark skin", which was used to decorate the handle of swords and make scabbard. It is suitable for stewing, grilling, stewing, stewing, braising, braising in soy sauce, stir-frying and so on. Cold fish skin 1. Fish skin from Shunde, Guangdong Province was sent to the south, represented by' Chen Tianji' in Guangzhou. When it comes to cold fish skin, the most famous one is "Chen Tianji" on Baohua Road in Guangzhou. Peanuts and flavored oil bags are attached to it. This suits different tastes. What fish skin is it? What should I do if I get rid of the fish skin? Hey, hey, let me explain here. The authentic fish are all shad. Scraping the meat and peeling it, the skin is the fish skin you eat now, and the fish is used to make fish smooth and fish glue. Second, the northern faction is meticulous and meticulous. The Central Plains region is represented by Shandong Weishan Lake Fish House. Representative dish: eat snakehead three times. Especially "cold fish skin", crisp and refreshing, is a good dish that can't be eaten for a long time. Black fish skin, cold after blanching; Slice the fish and make sashimi; Head and tail skeleton fish intestines hanging soup. The secret is that fish must be fresh. National tradition school. Take the Hezhe people in Heilongjiang as the representative. Many nationalities in the world have the habit of eating raw fish, but none of them eat as much as Hezhe nationality. . "Shredded fish skin with cold sauce" means that the fish skin is burnt on the fire, or rinsed in boiling water, scraped off scales, cut into filaments, and mixed with seasoning, which makes it delicious and better than jellyfish; "Raw fish with vegetables" is to cut live fish into shreds, mix with wild "onion", wild pepper or raw potato shreds, mung bean sprouts, vermicelli, shredded Chinese cabbage, shredded cucumber, etc., and add various seasonings. Vinegar is generally indispensable. When there is no vinegar, use wild cherry juice instead. . "Pure sashimi" is to slice the freshest fish, dip it in salt and vinegar and eat it directly. "Frozen fish fillets", commonly known as "shavings" in the Han nationality, are frozen fish peeled in winter, sliced like shavings and eaten with seasonings. Because most of the fish killed are fish weighing several kilograms, there is no danger that fine fish will prick the mouth. "Raw fish seed sauce" consists of crystal clear salmon seeds that are as big as soybeans and orange in color, as well as dark green mandarin fish seeds that are as big as rice grains. It can be eaten with salt, vinegar, ginger, garlic, pepper and coriander, and has high nutritional value. Hezhe people's unique fish eating methods include fish sticks, dried fish, fish floss and so on. Hezhe nationality has a population of more than 4,000 people, mainly distributed along the Songhua River, Heilongjiang River and Wusuli River in the northeast frontier of the motherland. Hezhe nationality is the only nationality in northern China that takes fishing as the main mode of production and uses dog sledges. Hezhe people in history were called "Fish Skin Department" and "Dog Department" because they were clothed with fish skin and were good at using dogs ... By the way, there is another fish skin practice in Heilongjiang: dry frying salmon skin. Slice the skin of salted salmon, put it in the oil pan and fry until crisp. Dry, fragrant and crisp, which can't be eaten anywhere else, is a specialty of Heilongjiang. Hot and sour fish skin should be used to make delicious fish skin dishes. The seasoning of fish dishes is a big problem, and different cooking methods are suitable for different seasoning methods. But don't worry! The seasoning of fish is learned, but it is not complicated to do. You don't need to prepare many strange seasonings. You can make delicious hot and sour fish skin as long as you have common materials and seasonings at home. Ingredients: fish skin 300g, Chinese cabbage 1 00g, auricularia auricula 50g, two red peppers, two onions, ginger 1 0g. Seasoning: a. salt 1 6 tsp, rice wine1tsp, fresh chicken powder/kloc-0. Kloc-0/ spoon, sesame oil 1 spoon Practice: 1. Choose fresh fish, separate the skin and flesh with a knife after washing, and blanch the skin with boiling water and then shower; Cleaning Chinese cabbage and auricularia auricula, and shredding; Cleaning red pepper, removing pedicels and seeds, and cutting into powder; Wash and cut the onion, peel and shred the ginger for later use. 2. Pour a little oil into the hot pot, stir-fry chives, ginger and red peppers, and then add fish skin, Chinese cabbage and black fungus to stir fry. 3. Pour in rice wine, stir-fry slightly, add seasoning A, stir-fry over medium heat until Chinese cabbage is slightly soft, thicken with white powder water, and pour in sesame oil. Braised fish skin material: 200 grams of wild sand fish skin, broth, homemade seasoning, aged vinegar, coriander, etc. Practice: Wash the skin of sand fish, simmer it with broth and seasoning to make it soft and delicate. Features: the taste is soft and smooth, with the aroma of abalone and the umami taste of fish belly. Not many people can make such delicious fish skin. Sand fish skin is rich in gliadin and more than ten kinds of amino acids, which can beautify and nourish yin.