Fish skin with sea cucumber(wen ban hai can ban yu pi )

Fish skin with sea cucumber

Introduction:

"The sea cucumber grouper (langpusi) belongs to the family platypteridae. Carnivorous fishes of the Arctic and iceberg regions on both sides of the North Atlantic. Living in the sea bottom 200 meters deep, no pollution, the natural environment to maintain the original ecology. Holothurian grouper is a rare species of deep-sea cold water fish. Three advantages of Sea Cucumber Spot: 1. Thick skin: the skin is similar to sea cucumber, accounting for one third of the weight of fish, rich in collagen, which is the best natural skin protection product. 2. Fish oil: deep sea fish oil - unsaturated fatty acids, is a vascular scavenger, hypertension, heart disease killer. 3. High calcium content: Sea Cucumber Spot has only one cartilage, high calcium content, is the best choice for children and the elderly calcium

Production steps:

Step 1: a sea cucumber spotted fish is not thawed or semi thawed

Step 2: soak the sea cucumber spot in 80 degree water for 30 seconds.

Step 3: remove the hard sand on the fish surface with a clean steel ball and clean the viscera and gills.

Step 4: divide the fish into two parts along the middle bone (the sea cucumber spot has only one big bone and is crispy)

Step 5: separate the skin and flesh of the other half of the sea cucumber spot without spines (the back of the fish skin)

Step 6: fish skin front

Step 7: change the fish skin into a knife, cut it into strips, fly the water until tight, then pick up the water and put it into a container

Step 8: wash and shred the color pepper and scallion, then gently fly in water

Step 9: add old vinegar, Meiji fresh soy sauce, sesame oil, salt, chicken essence in turn, and finally drop sesame oil.

Step 10: a tender and slightly spicy warm mixed sea cucumber skin is ready.

Materials required:

Sea cucumber grouper: one

Green and red pepper: moderate

Yuancong: right amount

Meiji fresh soy sauce: right amount

Vinegar: right amount

Sesame oil: appropriate amount

Sesame oil: appropriate amount

Salt: right amount

Chicken essence: appropriate amount

Note: 1. To deal with the hard sand on the surface of fish skin, you can also put the fish in the container and use 80 ℃ hot water to scald it. 2. The taste of sea cucumber fish skin is the same as sea cucumber, and its nutritional value is no less than sea cucumber, and there is no fishy smell. It's really good.

Production difficulty: ordinary

Process: mixing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Wen Ban Hai Can Ban Yu Pi