Braised fish lips in brown sauce(hong shao yu chun )

Braised fish lips in brown sauce

Raw materials for making braised fish lips

Water hair fish lips 150g, refined salt 7.5G, soy sauce 10g, scallion, ginger 15g each, sugar 12g, sugar 5g, monosodium glutamate 5g, Shaoxing wine 25g, clear soup 250g, peanut oil 50g, sesame oil 10g, wet starch 25g.

Processing steps of braised fish lips:

Change the fish lips into 2.5cm long and 1cm wide slices, put them into the pot, soak them with boiling water, remove them and rinse them with clean water. This is repeated twice. Add clear soup, scallion, ginger and Shaojiu to the frying pan, add fish lips, bring to a boil over low heat, skim all the foam, and simmer for about 10 minutes over low heat, then remove the soup. Add peanut oil into the frying pan. Heat over medium heat until 60% heat (about 150 ℃). Stir in scallion and ginger slices until golden. Remove. Then add Shaojiu and cook. Add soy sauce, clear soup, sugar, sugar, monosodium glutamate, refined salt and fish lips. Bring to a boil. Skim off the foam. Simmer over low heat for 5 minutes. Stir in starch and stir fry. Sprinkle with chicken soup and sesame oil. Dish.

Characteristics of braised fish lips

The texture is waxy, soft, delicious, smooth and fresh.

Braised fish lips in brown sauce

Braised fish lips is a famous traditional dish in Sichuan and Chongqing. This dish is made of fish lips (dried from the upper lip skin of sturgeon, minnow, Pseudosciaena crocea, and some sharks, or with the skin of nose, eyes, and gills). After several times of cooking, it is served with mushrooms, ham, pork elbow, and Caixin red soup. It is red and bright in color, mellow in flavor, soft, fat and glutinous, salty and delicious. It is a delicacy in winter and spring and a traditional famous dish of Sichuan cuisine.

Manufacturing materials

Crocodile lips 1000 grams of chicken wings 2 pairs

Mushroom 50g chicken feet 2 pairs

Sliced ham 50g fresh cabbage heart 150 g

Chicken 50g Shaojiu 100g

Pork elbow 250 grams of Sichuan salt 5 g

Ginger 15g MSG 2 g

Onion Festival 50g chicken soup 1500 g

Pepper 2 g lard 75 g

Sugar color 10 grams of winter bamboo shoots 50g

Starch 6 g

Cooking method

1. Put the dried sturgeon lip into the boiling water pot and simmer for about 90 minutes. Remove the sand, remove the bone, wash and cut it into 4 cm long and 1.5 cm wide strips. Add boiling water for 3 times, put into aluminum pot, add 500g chicken soup, and take out over low heat for 90 minutes. Remove the tendons and wash the vegetable heart. Cut it into 7 cm long strips. Stir the chicken wings and feet in boiling water and put them on the bottom of the aluminum pot. Chop the pork elbow in boiling water.

2. Put the frying pan on a high heat, add 50g of pig oil and heat it to 50% heat, add ginger and scallion to stir fry the flavor, add 750g of chicken soup, 4G of Shaoxing wine, 4G of Sichuan salt, sugar color, pepper, pig time, fish lips to boil, beat up the foam, pour into the aluminum pot with chicken wings and chicken feet, and move to a low heat. Remove the chicken wings, chicken feet, pork elbow, ginger and scallion, and then move to the high fire to thicken the soup. Add monosodium glutamate and push evenly.

3. Take another frying pan and put it on a high heat. When it's 60% hot, stir fry the vegetable heart, add chicken soup, mushrooms, ham, chicken slices and Sichuan salt, put it on the bottom of the plate, and then pour the fish lip juice over it.

Key technology

Lip hair: dry lip into the container, add boiling water, cover, soak for 3 to 4 hours, that is line ham sand, if there is not to go down, you can use boiling water to stew again, after the sand, add boiling water, boil with low heat to bone, gently remove the bone, pay attention to keep the shape intact, fry to the edge of decay, use cool water to soak to remove the fishy smell and glue, and then use cool water to soak, when not in use into the refrigerator fresh-keeping.

Nutrition analysis

Fish lips is one of the eight delicacies of seafood. It is made from the upper lip skin of sturgeon, mullet, large yellow croaker and some sharks or the skin of nose, eyes and gills. It is better to have thick dry skin, silvery white color, no moth and bad smell. It is rich in nutrition and is mainly used in braised and stewed dishes. Mainly produced in Zhoushan Islands, Bohai Sea, Qingdao, Fujian and other places. It has been recorded that fish lips were eaten in Tang Dynasty. It is also recorded in compendium of Materia Medica of Ming Dynasty. There is a record of "fish lip mat" in Qingbai Lei Chao. It is recorded in the collection of Materia Medica that it has the function of "tonifying deficiency and descending Qi". "Suixiju diet spectrum" is also called "the taste of preserved nose cures deficiency". In Guangdong, fish lips are often served as tonic food with Huaishan, medlar, lean meat, chicken and spareribs stewed soup. Every 100 grams of dry product contains 61.8 grams of protein, 0.2 grams of fat, 5 grams of sugar, 18.1 grams of various minerals and so on

Chicken wings are also called "chicken wings" and "big turn". Chicken wings. The meat is little and the skin is rich in gum. It can be divided into "chicken arm" and "arm tip". The chicken arm, connecting the chicken body to the first joint of the chicken wing, has more meat; the arm tip, connecting the first joint of the chicken wing to the arm tip, has more bone and less meat. Chicken wings contain a large amount of collagen and elastin which can strengthen blood vessels and skin. It is effective for blood vessels, skin and viscera. Wings contain a lot of vitamin A, far more than green pepper. It is essential for vision, growth, epithelial and skeletal development, spermatogenesis and fetal growth.

Because of its rich nutrition, tender and smooth meat and unique flavor, mushroom has long been known as "mountain treasure" and is the best material for cooking high-grade dishes. Long term consumption of Lentinus edodes can also prevent liver cirrhosis, inhibit cholesterol and promote human metabolism.

Chicken protein content ratio is high, many kinds, and high digestibility, it is easy to be absorbed by the human body, has the function of enhancing physical strength, strong body. Chicken contains phospholipids which play an important role in human growth. It is one of the important sources of fat and phospholipids in Chinese dietary structure. Chicken has a good therapeutic effect on malnutrition, fear of cold, fatigue, irregular menstruation, anemia, weakness and so on. According to traditional Chinese medicine, chicken has the functions of warming the middle and replenishing qi, tonifying deficiency and essence, strengthening spleen and stomach, activating blood vessels and strengthening muscles and bones.

Flavor characteristics

"Braised fish lips" is a famous dish in Chongqing, Sichuan. This dish is used for alligator lips. After several times of cooking, it is served with mushrooms, ham, pork elbow, and Caixin red soup. It is cooked slowly with slow fire. It is red and bright in color, mellow in flavor, soft, fat and glutinous, salty and delicious. It is a delicacy in winter and spring and a traditional famous dish of Sichuan cuisine.

Suitable population

It can be eaten by the general population.

1. It is especially suitable for the elderly and children, people with cold and fever, excessive internal fire and severe phlegm dampness;

2. Patients with heat toxic furuncle, hypertension, high blood lipid, cholecystitis and cholelithiasis should not eat.

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Chinese PinYin : Hong Shao Yu Chun