Homemade fake fish maw(zi zhi jia yu du )

Homemade fake fish maw

Introduction:

"The reason why this dish is called fake fish tripe is that in the past, seafood was rarely eaten in the mainland, while the fish in the mainland were relatively small, and the fat fish tripe was very rare. So smart people use pig skin to dry, and then after frying, they make this kind of delicious food that looks like fish maw and tastes like fish maw. It's not like fish maw, so it's called fake fish maw. "

Production steps:

Step 1: clean the fresh pigskin, remove all the grease, and then put it outside to dry

Step 2: the completely dried pigskin is transparent and has no moisture. I forgot to take a picture and threw it into the hot water, but the appearance has not changed

Step 3: if the pigskin is dried for a long time, there will be dust on the surface, and then it can be washed clean by adding some edible alkali in the hot water

Step 4: after cleaning, the pigskin is very clean, but some water on it can't be fried

Step 5: ventilate again to dry the water.

Step 6: put the oil in the pot. When the oil temperature is 30% hot, put the pigskin into the pot and fry it slowly over low heat. The oil temperature should not be too high

Step 7: slowly the pigskin will bubble, one by one float up, the pigskin can be completely bubble out

Step 8: the fried pig skin can be put away and processed when eating.

Step 9: take the amount you need and soak it in boiling water,

Step 10: because the pigskin has blistered and is very light, it will float on the surface of the water. Press it with a plate so that the pigskin can be soaked in the water

Step 11: about 2 hours, the pigskin will bubble completely

Step 12: the inclined blade is flaky with a thickness of about 2mm,

Step 13: a good piece is like this. It must be slanted to be so wide

Step 14: then boil it in boiling water and clean it.

Materials required:

Pig skin: 600g

Edible oil: right amount

Edible alkali: appropriate amount

Note: 1. In the process of frying, the oil temperature should not be too high, otherwise the skin of the meat is not big enough. 2. The skin of the meat must be dried thoroughly to a transparent state without moisture. I still bask on the balcony for 2 months, ha ha.

Production difficulty: ordinary

Technology: deep fried

Production time: one hour

Taste: Original

Chinese PinYin : Zi Zhi Jia Yu Du