First grade puffer fish(yi pin he tun )

First grade puffer fish

Introduction:

"1. Kill the puffer fish according to the operating procedures, scald the skin, rinse the liver, remove the blood and cut the pieces. 2. Stir fry the liver with a little salad oil and turn golden in about 3 minutes. 3. add pure water and boil. Add fish, ginger, onion, lard and a little baijiu. Cook for 15 minutes. 4. Add the skin of the fish, cook over medium and low heat for 15 minutes until the soup is thick and seasoned. Characteristics: the soup is full-bodied, white as milk, delicious and high in soluble protein. It is a good tonic

Production steps:

Step 1: Slaughtering < br > dig out the fish's eyes, dissect the belly, viscera, bleed and skin.

Step 2: kill the puffer fish according to the operating procedures, scald the skin, rinse the liver, remove the blood and cut the pieces.

Step 3: stir fry the liver with a little salad oil and turn golden in about 3 minutes.

Fourth step: add pure water, boil, add fish, ginger, onion, lard, Baijiu, and cook for 15 minutes.

Step 5: add the skin of the fish, cook over medium and low heat for 15 minutes until the soup is thick and seasoned.

Materials required:

Yangtze River Fugu in Nantong: 2

Ginger: scallion

Purified water: right amount

Salt: right amount

MSG: right amount

Baijiu: moderate amount

Sugar: right amount

Note: features: the soup is full-bodied, white as milk, delicious and high in soluble protein. It is a good tonic.

Production difficulty: simple

Technology: pot

Production time: half an hour

Taste: Original

Chinese PinYin : Yi Pin He Tun