Fish skin is divided into marine fish skin and freshwater fish skin. "Sea fish skin" is the general name of the finished products made from the skins of various sharks or rays after processing and drying. 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. Suitable for stewing, roasting, stewing, stewing, braising, braising, frying, etc.
Here we mainly serve the dish of "fresh water fish skin": "cold fish skin"
First, the South School.
Fish skin in Shunde, Guangdong, represented by' Chen Tianji' in Guangzhou. When it comes to cold fish skin, the most famous one is "Chen Tianji" on Bao Hua Road.
Peanuts and seasoning oil packets are attached to it. This suits different tastes. What fish skin is it? What should I do if I remove the fish skin? Hey, hey, let me explain. Authentic fish are shad. Scraping and peeling the meat, the skin is the fish skin you eat now, and the fish is used to make fish slides and fish glue.
Second, the northern school.
Fine workmanship and meticulous attitude. The central plains region is represented by the fish house in Weishan Lake, Shandong Province. 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, cool after drowning; Slice the fish into sashimi; Head and tail skeleton fish intestines hanging soup. The secret is that fish must be fresh.
National traditional schools. Represented by Hezhe nationality in Heilongjiang. Many nationalities in the world have the habit of eating raw fish, but none of them eat as much as Hezhe nationality. . "Sliced fish skin with cold sauce" means that the fish skin is burned on the fire, or rinsed in boiling water, scraped off the scales, cut into filaments, and mixed with seasoning, which is delicious and better than jellyfish; "Vegetable raw fish" is to cut live fish into shreds and mix them with wild "onion", wild pepper or raw potato shreds, mung bean sprouts, vermicelli, shredded Chinese cabbage, shredded cucumber and so on. , and add various seasonings. Vinegar is generally indispensable. When there is no vinegar, use wild cherry juice instead. . "Pure sashimi" means slicing the freshest fish, dipping it in salt and vinegar and eating it directly. "Frozen fish fillets", commonly known as "shavings" by Han people, are frozen fish peeled in winter, cut into shavings and eaten with seasonings. Because most of the fish killed are several kilograms, there is no danger of fine fish stabbing their mouths. "Raw fish seed sauce" consists of crystal clear salmon seeds as big as soybeans and orange in color, and dark green mandarin fish seeds 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 ways to eat fish are fish sticks, dried fish and fish floss.
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 who uses dogs to pull sleds as the main mode of production. Hezhe people are called "fish skin department" and "dog department" because they wear fish skin and make good use of dogs in history. ...
By the way, there is another way to make fish skin in Heilongjiang: dry-fried salmon skin. Slice the salted salmon skin and fry it in the oil pan until crisp. Dry, fragrant and crisp, which can't be eaten anywhere else, is a specialty of Heilongjiang.
■ Hot and sour fish skin
To make delicious fish skin dishes, the seasoning of fish skin dishes is a university question, and different cooking methods are suitable for different seasoning methods.
It's also different. But don't worry! Fish seasoning is learned, but it is not complicated to do, and there is no need to prepare many strange seasonings.
As long as the materials and seasonings commonly used at home, you can make delicious hot and sour fish skin.
Ingredients: 300g of fish skin, 0/00g of Chinese cabbage/kloc-,50g of auricularia auricula, 2 red peppers, 2 shallots, and 0/0g of ginger/kloc-.
Seasoning: a. salt 1/6 tsp, rice wine 1 tsp, fresh chicken powder 1/6 tsp, fine sugar 1 tsp, balsamic vinegar 1 tsp B. white powder.
Water 1 teaspoon, sesame oil 1 teaspoon.
Exercise:
1. Choose fresh fish, wash and separate the skin from the meat with a knife, blanch the skin with boiling water before taking a bath; Wash cabbage and auricularia auricula
Cleaning and cutting the coarse silk; Cleaning red pepper, removing pedicels and seeds, and cutting into powder; Wash the onion and cut into sections. Peel and shred the ginger for later use.
2. Pour a little oil into a hot pot, add leek, ginger and red pepper and stir fry, then add fish skin, Chinese cabbage and black fungus and stir fry.
3. Pour in rice wine, stir-fry slightly, add seasoning A, stir-fry over medium heat until the Chinese cabbage is slightly soft, thicken with white powder water, and pour in sesame oil.
Yes
■ Braised fish skin
Ingredients: 200 grams of wild sand fish skin, broth, homemade seasoning, aged vinegar, coriander and so on.
Practice: wash the skin of sand fish and 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.