Sea red fish lips(hai hong yu chun )

The method of making red fish lips is as follows:

Raw materials for making Sea red fish lips:

750g water hairy fish lips, 25g refined salt, 125g crab roe, 10g scallion, 100g red carrot, 5g ginger, 15g wet starch, 600g chicken duck soup, 20g Shaoxing wine, 25g cooked lard and 7.5G monosodium glutamate.

Steps of making Sea red fish lips:

1. Wash the fish lips with cold water, cut them into strips 10 cm long and 1.65 cm wide, and put them into a boiling water pan to remove the fishy smell. Take out and check. Pick out the softer one and put it in a bowl. Put the harder one in another bowl. Add 5g Shaoxing wine, 1g refined salt, 2.5G monosodium glutamate, scallion, ginger and 300g chicken and duck soup. Steam the upper drawer over high heat for about 10 minutes until the fish lips are as soft as tofu. Then, put the above two bowls of fish lips together and decant the original soup.

2. Wash the carrot, peel it and cut it into shreds. Pour the cooked lard into the frying pan and heat it over high heat until it is 30% to 40%. Add shredded carrots and fry them over low heat for 10 minutes. When the lard turns red, remove the shredded carrots and leave the red oil for use.

3. Chicken and duck

The characteristics of the lip of the red sea fish are as follows

Fish lip: it is made from the upper lip of ray and shark. The lip of ray is the best, with "△", near white color, luster, high transparency and good quality. Guangdong's Zhanjiang, Shantou, Fujian Ningde, Shandong coastal, Hainan Island, Zhejiang Zhoushan, Wenzhou and other places are produced. This dish is seasoned with crab roe and colored with carrots. The sauce is thick, ruddy, soft and vigorous. It has a strong crab flavor. It is suitable for making crab fat in autumn.

When making red fish lips, you should pay attention to:

Do not steam fish lips too long to prevent them from steaming. Stir fry carrot silk to use small fire, should avoid carrot silk fried paste, oil color can't turn red. The concentration of starch after thickening should be able to hang on the hand spoon.

Sea red fish lips

Sea red fish lip is a dish belonging to Beijing cuisine. The main ingredient is water hairy fish lip. The ingredients are crab roe and red carrot. The seasoning is edible salt, chicken and duck soup, wet starch, etc. it is made by frying.

Basic information of menu

Recipe name

Sea red fish lips

Cuisine

Beijing cuisine

Type

Local characteristics

Basic materials

Ingredient: water hair fish lips 750g

Accessories: 25g refined salt, 125g crab roe, 10g scallion, 100g red carrot, 5g ginger, 15g wet starch, 600g chicken duck soup, 20g Shaoxing wine, 125g cooked lard, 7.5G monosodium glutamate

Production method

1. Wash the fish lips with cold water, cut them into strips of 10 cm long and 1.65 cm wide, put them into a boiling water pan and remove the fishy smell. Take out and check. Pick out the softer one and put it in a bowl. Put the harder one in another bowl. Add 5g Shaoxing wine, 1g refined salt, 2.5G monosodium glutamate, scallion, ginger and 300g chicken and duck soup. Steam the upper drawer over high heat for about 10 minutes until the fish lips are as soft as tofu. Then, put the above two bowls of fish lips together and decant the original soup.

2. Wash the carrot, peel it and cut it into shreds. Pour the cooked lard into the frying pan and heat it over high heat until it is 30% to 40%. Add shredded carrots and fry them over low heat for 10 minutes. When the lard turns red, remove the shredded carrots and leave the red oil for use.

3. Pour 100g of chicken and duck soup into the frying pan, add 0.5g of refined salt, 5g of Shaojiu and 1.5g of monosodium glutamate, put in fish lips, and then simmer with low heat. After the soup is boiled, decant the soup and put the fish lips on the plate.

4. Put the frying pan on the fire, pour in half of the red oil, add 5 grams of crab roe and Shao wine, 0.5 grams of refined salt, 2 grams of monosodium glutamate, 100 grams of chicken and duck soup, and simmer with high heat for 6 to 7 minutes to make the red oil and Shao wine permeate into the crab roe. When the crab roe is crushed, pour in the diluted wet starch to thicken the juice. At this time, the end of the frying pan, into the remaining half of the red oil, stir fry crab red juice, burn in the fish lips.

be careful

1. Do not steam fish lips too long to prevent them from steaming.

2. Stir fried shredded carrots, with a small fire, should avoid shredded carrots fried paste, oil color can not become red.

3. The concentration of starch after thickening should be able to hang on the hand spoon.

Flavor characteristics

1. Fish lip: it is made from the upper lip of ray and shark. The lip of ray is the best, with "△", white color, luster, transparency and good quality. Guangdong's Zhanjiang, Shantou, Fujian Ningde, Shandong coastal, Hainan Island, Zhejiang Zhoushan, Wenzhou and other places are produced.

2. "Sea red fish lips" is one of the famous dishes of Beijing Fangshan Restaurant, which is located in the north of Qiongdao in Beihai Park. After the revolution of 1911, the chefs of imperial dining room in Qing Dynasty spread to the people one after another. In 1925, Zhao Renzhai, who once worked as an official in the Qing palace's food storehouse, opened a restaurant in Beihai Park. He hired several chefs from the former Qing palace to make all kinds of dishes according to the Qing palace's imperial cuisine, so he named it Fangshan. The main characteristics of its dishes are fine selection of materials, fine production, beautiful color, mellow taste, unique style and unique flavor.

3. This dish is seasoned with crab roe and colored with carrots. The sauce is thick, ruddy, soft and vigorous. It has a strong crab flavor. It is suitable for making crab fat in autumn.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Hai Hong Yu Chun