Fish liver(an kang yu gan )

Fish liver

Introduction:

"This kind of food is rare in ordinary food markets, even in restaurants. Sometimes Japanese food stores can find it, but it's cheap. You can buy it for a try."

Production steps:

Step 1: take out the liver and remove the blood vessels of the meridians

Step 2: Boil sake, add ginger slices, mint leaves and fish liver, and cook for 5 minutes

Step 3: take out the fish liver, drain it, put in 50g white grape, sea salt, ground thyme and ginger powder; wrap it with tin foil and freeze it overnight

Step 4: melt the butter, stir fry the onion, remove the onion, pour in the seafood sauce, sea salt and seasoning, gently put in the sliced fish liver slices, and slowly fry both sides over low heat for 1 minute

Step 5: remove and cool

Materials required:

Fish liver: 800g

Adzuki bean seedling: appropriate amount

Pumpkin puree: right amount

Onion: 1

Ginger slices: 5

Sake: 500g

White wine: 150g

Sea salt: moderate

Black pepper: right amount

Thyme: right amount

Sugar: right amount

Seafood sauce: 3 teaspoons

Mint leaves: moderate

Butter: 100g

Note: fish liver is very difficult to deal with, need very careful treatment, must first remove the fishy smell with sake

Production difficulty: God level

Technology: decocting

Production time: one day

Taste: slightly spicy

Chinese PinYin : An Kang Yu Gan