Phoenix fish maw(feng huang yu du )

Phoenix fish maw method:

Raw materials for making Phoenix fish maw:

Main ingredients: 300 grams of fish maw.

Ingredients: 100 grams of minced fish, 75 grams of Shuifa mushroom, 25 grams of pea seedlings, 25 grams of Shuifa Nostoc, 5 grams of cooked ham and 5 grams of rape, 4 eggs.

Seasoning for Phoenix fish maw:

Cooking wine 15g, refined salt 2G, clear soup 1kg, dry corn flour 15g, a little flour.

Steps of making Phoenix fish maw:

1. With a knife, the Fish Maw is processed into rectangular pieces with a width of 7 minutes, a length of 1 inch and 2 minutes and a thickness of 1 minute. A total of 14 pieces are cut. 3 eggs Ke in the large dish, pick up the egg yolk, do not use the chopsticks to extract the egg white into a snow-white foam; put another egg Ke in the bowl, add a little salt, 2.5 grams of rice noodles, stir evenly.

2. Put minced fish into a bowl, add a little cooking wine, refined salt, chicken oil and clear soup, stir hard, add egg white and 12.5g corn flour, mix well to make minced fish paste. Cut the washed mushrooms into 1-inch-5-inch-wide strips. Pick up the impurities of Nostoc flagelliforme, rinse it with water for several times, and then take it out. Pinch off the red 1-inch leaf on top of the bean sprout, and don't use the rest.

3. Pour water into the pot, add fish maw slices, bring to a boil over high heat, simmer twice, then simmer for two or three minutes with 100g clear soup, and remove the water. Sit in the frying pan, heat it up, brush a layer of oil on the pan, remove the pan from the fire, pour in the egg liquid, rotate the frying pan, hang it into a piece of egg skin, and cut it into 28 thin strips of 1 inch long and 1 minute wide.

4. Place the fish maw on the plate horizontally, spread the minced fish in the middle, and sprinkle some ham and rape on it. Insert the mushroom strips into the front of the minced fish. Garnish some Nostoc flagelliforme around the strips. Put a little minced fish on the top of the mushroom strips to make a phoenix head, with a little ham on it. Insert the bean sprouts vertically into the end of the minced fish to make a tail, then insert an egg pimp on both sides of the bean sprouts to make legs, steam in the drawer for about 5 minutes, take them out and put them into the sea bowl.

5. Pour the clear soup into the pot, add the remaining cooking wine and refined salt, bring to a boil, skim the foam, and pour it into the bowl along the side of the bowl.

Phoenix fish maw

Fish belly is the floating organ of fish, which is made by cutting and drying. The Fish Maw is processed into rectangular pieces 7 minutes wide, 1 inch 2 minutes long and 1 minute thick. A total of 14 pieces are cut. The clear soup is poured into the pot, and the remaining cooking wine and refined salt are added. The soup is fragrant and delicious after boiling.

Cuisine taste

Fresh fragrance

Food materials involved

Fish, vegetables, bean products, pork, Shanzhen

raw material

Main ingredients:

300 grams of fish maw.

mixed ingredients:

100 grams of minced fish, 75 grams of Shuifa mushroom, 25 grams of pea seedlings, 25 grams of Shuifa Nostoc flagelliforme, 5 grams of cooked ham and 5 grams of rape, and 4 eggs.

Seasoning:

Cooking wine 15g, refined salt 2G, clear soup 1kg, dry corn flour 15g, a little flour.

Production process

1. With a knife, the Fish Maw is processed into rectangular pieces with a width of 7 minutes, a length of 1 inch and 2 minutes and a thickness of 1 minute. A total of 14 pieces are cut. Knock 3 eggs in the big dish, pick out the egg yolk, do not use the chopsticks to whet the egg white into a snow-white foam, knock the other egg in the bowl, add a little salt, 2.5 grams of rice noodles, and stir evenly.

2. Put minced fish into a bowl, add a little cooking wine, refined salt, chicken oil and clear soup, stir hard, add egg white and 12.5g corn flour, mix well to make minced fish paste. Cut the washed mushrooms into 1-inch-5-inch-wide strips. Pick up the impurities of Nostoc flagelliforme, rinse it with water for several times, and then take it out. Pinch off the red 1-inch leaf on top of the bean sprout, and don't use the rest.

3. Pour water into the pot, add fish maw slices, bring to a boil over high heat, simmer twice, then simmer for two or three minutes with 100g clear soup, and remove the water. Sit in the frying pan, heat it up, brush a layer of oil on the pan, remove the pan from the fire, pour in the egg liquid, rotate the frying pan, hang it into a piece of egg skin, and cut it into 28 thin strips of 1 inch long and 1 minute wide.

4. Place the fish maw on the plate horizontally, spread the minced fish in the middle, and sprinkle some ham and rape on it. Insert the mushroom strips into the front of the minced fish. Garnish some Nostoc flagelliforme around the strips. Put a little minced fish on the top of the mushroom strips to make a phoenix head, with a little ham on it. Insert the bean sprouts vertically into the end of the minced fish to make a tail, then insert an egg pimp on both sides of the bean sprouts to make legs, steam in the drawer for about 5 minutes, take them out and put them into the sea bowl.

5. Pour the clear soup into the pot, add the remaining cooking wine and refined salt, bring to a boil, skim the foam, and pour it into the bowl along the side of the bowl.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Feng Huang Yu Du