More than a year (FISH)(nian nian you yu yu )

More than a year (FISH)

Introduction:

"It's a refreshing and appetizing cold dish. The main raw material is pig skin rich in collagen. Instead of the red oil flavor of the original cold dish, it's served with ginger juice and spicy millet. The taste is fresh, hot and sour, with endless aftertaste. It's also very simple to make. It only needs a little more patience. "

Production steps:

Step 1: wash the fresh pig skin and set it aside. Add proper amount of water into the soup pot and bring to a boil.

Step 2: pour the cleaned pig skin into the pot and cook for about 10 minutes. Turn off the heat and take out the pig skin to cool and remove the hair. At this time, the water in the pot should not be poured out.

Step 3: remove the excess fat on the pig skin, which can not only reduce the fat content of the finished product, but also make the pig skin jelly more beautiful.

Step 4: add water to the pot again, put the treated pig skin into the pot, sprinkle some pepper and ginger, bring to a boil over high heat, then turn to low heat and simmer slowly.

Step 5: 1 hour, take out the pigskin and chop it. If you don't like the Chinese prickly ash and ginger in the jelly, you need to use a colander to take them out at this time. Then continue to put the chopped pig skin into the pot and simmer slowly. At this time, the time of stewing is related to the water. If there is more water, you need not stew for a while. If there is less water, about 1 hour is enough.

Step 6: cook until the soup is thick, it means it has been cooked. (I didn't remove the pepper grains, because we are from Sichuan. I like the spicy feeling. Add a small spoonful of salt and chicken essence to the cooked soup, and then add two spoonfuls to taste delicious. Stir well.

Step 7: brush a layer of salad oil on the surface of the fish shaped silicone mold, and pour the prepared pig skin juice into the mold. Cover it with plastic wrap and put it in the refrigerator for 1 hour (if the indoor temperature is low in winter, you can leave it out of the refrigerator)

Step 8: 1 when I was young, the fish shaped jelly was ready. Demould, shake the plate, and then prepare the juice.

Step 9: spicy millet (adjust according to the degree of spicy I like, I put four, already very spicy), green onion cut into scallions, ginger pieces smashed.

Step 10: put the crushed ginger pieces into a bowl, add a small amount of hot water, and soak the ginger sauce out. When soaking, repeatedly pinch it in the water to make the ginger juice taste stronger. Then take out the extra large pieces of ginger, add a little salt, monosodium glutamate, chicken essence and sugar, and mix the right amount of delicious and vinegar evenly. (because it's sour and spicy, the proportion of vinegar must be a little more, and the ratio of delicious and delicious is about 3:1. This can also be adjusted according to your own taste.)

Step 11: Sprinkle the prepared sauce evenly on the set fish, and then sprinkle with Scallion to serve! A delicious salad is ready!

Materials required:

Pigskin: 400g

Xiaomilia: how many

Ginger: a large piece

Zanthoxylum bungeanum: right amount

Scallion: right amount

Delicious: moderate

Vinegar: right amount

Salt: right amount

Chicken essence: appropriate amount

MSG: right amount

White granulated sugar: right amount

Water: moderate

Note: in order to highlight the refreshing taste, I did not put a drop of oil in the sauce, so as to better reflect the spicy millet and ginger flavor. This dish is especially suitable for summer, hot and sour appetizer. The shape of the fish is also very special. It will be new year's day soon. It's a good omen to have more fish every year!

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: hot and sour

Chinese PinYin : Nian Nian You Yu Yu