Braised fish skin with Scallion(cong shao yu pi )

Braised fish skin with Scallion

Introduction:

Production steps:

Step 1: 1. Wash the fish skin thoroughly.

Step 2: 2. Ginger, scallion, pickled mushrooms, red pepper wash standby.

Step 3: 3. Slice red pepper, mushroom and ginger, and cut scallion into sections for later use.

Step 4: 4. Put water into the pot, add ginger slices, green onion and cooking wine, and then the fish skin is slightly watered.

Step 5: 5. The skin of the fish flying over the water is slightly burned, and it is used in the supercooled river for standby.

Step 6: 6. Put oil in the pan, saute ginger slices and scallion, add mushroom slices and stir fry slightly.

Step 7: 7. Stir fry with red pepper.

Step 8: 8. Add the right amount of water, add a spoonful of gengbao juice, the right amount of salt, chicken powder, soy sauce, pour in the fish skin, cook for a while, gouboci, add scallion. Can be out of the pot into a deeper plate.

Materials required:

Fish skin: right amount

Foam mushroom: appropriate amount

Red pepper: right amount

Ginger: right amount

Scallion: right amount

Abalone juice: right amount

Chicken powder: right amount

Cooking wine: moderate

Soy sauce: moderate

Raw powder: appropriate amount

Salt: right amount

Note: in the selection of fish skin, try to choose some meat slightly thicker and harder, so that the finished product tastes better.

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Cong Shao Yu Pi