Bergamot tripe(fo shou guang du )
How to make a wide stomach of bergamot
Raw materials for making Bergamot tripe:
150 grams of Shuifa Guangdu. Ingredients: 50g minced fish, 5g cooked ham and 5g rape.
Seasoning for making Bergamot tripe:
15 g cooking wine, 1.5 g refined salt, 300 g clear soup, 1 egg white, 10 g wet corn flour, a little flour, 10 g chicken oil.
Steps of making Bergamot tripe:
1. Rinse the fish maw twice with boiling water, then simmer it for about 2 minutes with 100 grams of clear soup. Cut it into 1-inch-8-minute-wide-7-minute-thick slices. Then cut it vertically every 2-minute along the long side of the slices. Cut it four times (the knife is deep to half a minute). Put it into the plate and sprinkle some flour.
2. pour the egg white into the dish, use chopsticks to pick up, and show a snow-white foam. Put the minced fish into a bowl, add a little cooking wine, salt, chicken oil, corn flour, mix well, add egg white, stir into paste.
3. Use a knife to spread the mashed fish paste on the part of the fish maw that has not been cut with a knife, fold the fish maw in half and cover it with the mashed fish maw in the shape of bergamot. Put a paste of minced fish on the joint of the fish belly. Garnish the paste with minced ham and Nostoc flagelliforme. Steam in the drawer for about 5 minutes. Take it out and put it on the plate.
4. Pour 200g clear soup into the pot, add the remaining cooking wine and refined salt, heat and bring to a boil, skim the froth, add the corn flour diluted with water, hook it into sauce, pour in chicken oil, and cook on the belly of bergamot.
Bergamot tripe
[raw materials]
Ingredient: 150 grams of Shuifa Guangdu. Ingredients: 50g minced fish, 5g cooked ham and 5g rape.
Seasoning: 15g cooking wine, 1.5g refined salt, 300g clear soup, 1 egg white, 10g wet corn flour, a little flour, 10g chicken oil.
[practice]
1. Rinse the fish maw twice with boiling water, then simmer it for about 2 minutes with 100 grams of clear soup. Cut it into 1-inch-8-minute-wide-7-minute-thick slices. Then cut it vertically every 2-minute along the long side of the slices. Cut it four times (the knife is deep to half a minute). Put it into the plate and sprinkle some flour.
2. pour the egg white into the dish, use chopsticks to pick up, and show a snow-white foam. Put the minced fish into a bowl, add a little cooking wine, salt, chicken oil, corn flour, mix well, add egg white, stir into paste.
3. Use a knife to spread the mashed fish paste on the part of the fish maw that has not been cut with a knife, fold the fish maw in half and cover it with the mashed fish maw in the shape of bergamot. Put a paste of minced fish on the joint of the fish belly. Garnish the paste with minced ham and Nostoc flagelliforme. Steam in the drawer for about 5 minutes. Take it out and put it on the plate.
4. Pour 200g clear soup into the pot, add the remaining cooking wine and refined salt, heat and bring to a boil, skim the froth, add the corn flour diluted with water, hook it into sauce, pour in chicken oil, and cook on the belly of bergamot.
Longitude: 104.06573486
Latitude: 30.65946198
Chinese PinYin : Fo Shou Guang Du
Bergamot tripe
