Fish Aspic(shui jing yu dong )

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