Fish Aspic
Introduction:
Production steps:
Step 1: clean and drain the fresh grass carp bone (to be handled by the owner)
Step 2: prepare the seasoning, as shown in the figure
Step 3: heat the oil in the pan and fry the fish bone until golden on both sides
Step 4: while frying fish, cut ginger, garlic and chili
Step 5: put ginger, garlic and pepper into the pot and fry them to make a good smell. Add a spoonful of soy sauce and salt to taste
Step 6: after the fish bone is fried, add water to the pan and cook for about half an hour, with more water, because the main flavor of the fish jelly is cooked (put a little white vinegar and cooking wine in the process of cooking)
Step 7: when the soup is not much left, add scallion and chicken essence to the bowl. (can be divided into several small bowls). Cover with plastic wrap and put in the refrigerator for 2 hours
Step 8: when eating, put the shaped fish jelly upside down in the plate
Materials required:
Grass carp bone: 500g
Dried pepper: 4
Ginger powder: appropriate amount
Minced garlic: right amount
Salt: right amount
Soy sauce: moderate
Cooking wine: moderate
White vinegar: right amount
Chicken essence: appropriate amount
Scallion: right amount
Note: this dish mainly depends on the taste of cooking. The longer the cooking time is, the thicker the soup is. The taste of fish jelly is especially good. If it is cold, it can be naturally frozen and will not wake up for several days
Production difficulty: simple
Process: boiling
Production time: half an hour
Taste: slightly spicy
Chinese PinYin : Shui Jing Yu Dong
Fish Aspic
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