Home style fish jelly(jia chang xiao yu dong )

Home style fish jelly

Introduction:

"This is a kind of cold dish that I used to eat when I was a child. When I was a child, the east side of my family was the Yellow Sea, and the north, South and west side was the Sheyang River. There were all kinds of fresh river and seafood, and there were endless fish, shrimp and crab. In winter, my mother often cooks a large pot of small fish and keeps a lot of fish soup. Over the night, fish soup frozen, with porridge and rice, are very delicious. The kittens at home also have extra benefits. If you can add a large number of pickled and boiled soybeans and a small number of pickled vegetables at home, it will be a better little fish and frozen beans. The so-called "learn from others". Now I just follow my example. Thinking about my mother's process of making fish jelly, I also made a large pot of fish jelly. Although the taste is not as good as ginger, I can still make it. It's just that the cat in the house has a tough mouth and has long ignored these benefits. "

Production steps:

Step 1: prepare all kinds of raw materials and seasonings.

Step 2: wash the small fish, remove the scales and dissect the belly of the bigger fish, and wash the viscera from the chest of the smaller fish. Then control the moisture. Wash and chop scallion, peel ginger, wash and chop.

Step 3: pour twice as much oil into the frying pan and heat it.

Step 4: when the oil is 60% hot, fry the fish a little, don't over turn. Small fish are small and easy to ripen. If they are turned too much, they will fall apart.

Step 5: put green onion and ginger in and sprinkle evenly on the surface of the fish.

Step 6: after about half a minute, add yellow rice wine, soy sauce, salt, sugar, boiled water and fish body. Open the lid and cook until the wine is gone.

Step 7: cover and cook until there is still a layer of soup left. Add soy sauce and white pepper, gently shake the pan to make the soup even. Finally, boil over high heat for one minute, then turn off the heat and put it into the freezer after cooling.

Materials required:

Small miscellaneous fish: 700g

Scallion: 5g

Ginger: 5g

Rice wine: 15g

Salt: 6g

Soy sauce: 20g

Veteran: 5g

White pepper: right amount

Sugar: 3G

Note: 1. Small fish is very difficult to clean up, pay attention not to crush the dark green fish gall, otherwise the fish will be very bitter. If there is one who breaks the fish gall, discard the part that has been broken by the gall. 2. Don't turn the small fish often after they are put into the pot, otherwise they will be separated completely. 3. Yellow rice wine and white pepper are all for deodorization. 4. According to personal taste, you can add dried chili rings, pickles, boiled soybeans and so on.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Jia Chang Xiao Yu Dong