How to clean fish belly

Fish maw is an ingredient that people often throw away directly. People never think that it can be used to make dishes. In fact, this ingredient is very delicious and can be cooked with eggs and chicken. This will make the taste more delicious and enhance the nutrients it contains. In addition, you need to wash the fish maw with clean water before cooking.

Braised fish maw with minced chicken

Ingredients: 450g of water-soaked fish maw

Ingredients: 100g minced chicken, a little shredded ham, egg

Seasoning: salt, chicken powder, MSG, rice wine, ginger, onion, chicken oil, broth, cornstarch, appropriate amounts

Production steps

1. Cut the soaked fish belly into pieces and set aside.

2. Mix the egg white, cornstarch, salt, MSG, chicken powder and clear soup with the minced chicken and set aside.

3. Simmer the chopped fish maw with clear soup, ginger and scallion until it is well-flavored. Pour clear oil into the pot and heat it to 40%. Add the mixed chicken paste and smooth it into a cotton-like shape. Stew it with the fish maw.

Production Key

The fish belly should be cooked through and should not have any peculiar smell. Use clear soup when preparing pureed chicken. When frying the chicken, you need to control the oil temperature. [2]

Fish Maw with Hibiscus Sauce

Ingredients: 100g fish maw, 75g egg white

Accessories: 10g ham, 50g rapeseed heart,

Seasoning: 10g cooking wine, 3g salt, 2g chicken stock, 2g pepper, 5g lard (refined), 15g vegetable oil, 5g chicken oil, 3g starch (corn), 5g green onion, 2g ginger

practice:

1. Cut the fish belly into oblique rectangular cubes, mix with starch, wash with water after 30 minutes, and then blanch;

2. Chop the cooked ham;

3. Wash the rapeseed heart and blanch it;

4. Put the egg white in a bowl, add refined salt, chicken essence and starch, stir well, and fry with warm oil until it becomes a lotus shape;

5. Blanch the fish maw in milk soup and remove;

6. Put the wok on the fire, add some oil, add the scallion and ginger slices and stir-fry until fragrant, then add the milk soup and fish maw, adjust the taste with salt and chicken essence, and simmer on low heat for about 10 minutes;

7. Take out the scallion segments and ginger slices, then pour the fried hibiscus into the mixture and stir well;

8. Thicken with cornstarch, drizzle with chicken fat and serve, sprinkle chopped ham on top;

9. Cook the rapeseed hearts with milk soup, refined salt, cooking wine and chicken essence until they are well-flavored, and place them around the fish belly.

Crab Roe Fish Maw

Main ingredients: 150 grams of fresh lake crab roe and 300 grams of soaked fish maw.

Ingredients: 15 grams of soaked mushrooms, 20 grams of ham, and 15 grams of cucumber peel.

Seasoning: 75 grams of white oil, 200 grams of clear soup, 3 grams of fine salt, 25 grams of cooking wine, 1 gram of MSG, 25 grams of water starch, and 25 grams of chicken oil.

Cooking process:

1. Rinse the soaked fish belly with clean water several times, squeeze out the water, cut into 6 cm long and 3 cm wide pieces, put into boiling water, add a little salt and cooking wine, blanch thoroughly, then take out and squeeze out the water.

2. Put 50 grams of white oil in a wok, heat it to 40% hot, add scallion, ginger, and crab roe, stir-fry, add cooking wine, a little salt and broth, and when the oil turns red, serve three-quarters of the crab roe.

3. Leave a quarter of the crab roe in the wok, add a little white oil, add the blanched fish maw and stir-fry, while adding clear soup, salt, cooking wine, and MSG, thicken with a little water starch, and then serve in the middle of the plate.

4. Pour the crab roe back into the wok, add a little clear soup, thicken with water starch, drizzle with chicken oil, and cover the fish belly.