1. Let me briefly introduce what "fish belly" is?
Fish maw can also be said to be the stomach of fish. There is only one fish per fish, and it is still small. It tastes very good when one bite is eaten. It is crunchy, but the fish maw has a slightly fishy taste. It must be handled properly to show the freshness of the fish maw. . Here to explain, fish maw is not isinglass. Isinglass is called fish bubble, also called fish maw. It is a part of fish viscera, which is mainly related to breathing. After drying, it is isinglass. I have learned that fish maw is generally thought that fish maw is fish glue. This is very different. Two different internal organs are not only different in appearance, but also different in taste and texture. However, it seems that it is not very common in the fresh fish maw market. After all, there is only one fish, and there are quite a few frozen ones, but it does not matter, the taste is still the same.
2. So how is the fish belly made?
Teppan fish maw and stir-fried fish maw are the most common dishes in various restaurants and food stalls. Both stir-fried and fast-fried types mainly show the crispy texture of fish maw, and pepper is used to cover the fish maw. The fishy taste enhances the freshness, and the spicy stir-fry is refreshing and appetizing. It can be served with rice or as a side dish with wine. Why not? My method is slightly different from others, subverting the traditional method, and opening up a new method. The taste is not only spicy. It is blessed with sour and refreshing, spicy and salty, and appetizing. It can be made as a home-cooked dish. , The process is simple and easy to do and learn, not much to say. Below I will share my production methods and detailed explanations. It is recommended to collect, forward, or follow me, so that you can view it when you need it. If you have any suggestions, please leave a message below to interact and discuss food practices together.
--[Sour and spicy fish maw]--
main ingredient preparation : fresh fish maw 200 grams
Ingredients preparation : sauerkraut 100 grams, ginger, millet spicy, chives, pickled peppers, two vitex chili peppers
seasoning preparation : vegetable oil, sesame oil, soy sauce, sugar, vinegar, wine, starch, salt production process] [
:
1, the prepared ingredients to change knives standby, sauerkraut cut into small pieces, ginger cut into small pieces, cut millet spicy Diagonal slices, the two vitex strips are cut into diagonal slices, and the pickled peppers can be broken open or cut into circles.
2. Prepare a basin, pour the fish maw and fill it with clean water, prepare to handle the cleaning process, first tear off the oil and fat on the surface of the fish maw with your fingers, remove the oil and fat, and cut the fish maw one by one with a pair of scissors to clean the greasy interior.
3. Cut all the pieces and drain off the water, then pour it into a basin and sprinkle a handful of starch, a little salt, and a little white vinegar to remove all the greasy sticking to the fish maw, wash it, and use starch , White vinegar, and salt twice more until it is clean and not greasy, then
4, prepare a pot and wash, add appropriate amount of water, pour a little cooking wine, put some ginger slices, chives, boil until boiling, pour the fish belly into the blanching water, and boil the water Take out the shower in one minute, rinse until the fish maw cools, and then clean it again and drain off the water for later use.
5. Clean the pot, heat it up and add appropriate amount of vegetable oil, and stir-fry the sauerkraut and pickled peppers first. When the pickled peppers are stir-fried, they will have a spicy flavor. Then add ginger, millet spicy and chives in turn , Erjingtiao, stir fry in the pot, turn off when the fry is almost cooked, add the processed fish maw, start seasoning, 1 tablespoon of light soy sauce, 1 tablespoon of white vinegar, a little cooking wine, 3 grams of sugar, Stir fry again.
6, Stir-fry for about two minutes, so that the seasoning can also be evenly filled with ingredients. After stirring, you should add starch water to thicken, so that the taste can be more fully hung, and finally add some sesame oil and stir-fry a few times It can be served on a plate.
3. Explanation and analysis of production-related problems
①, what should I do if I can't buy fresh fish belly to make ?
Let me talk about the maw of mullet (also called raw fish, which is a freshwater fish). Fresh fish maw is really difficult to buy in the market. There is only one fish. Unless you can ask acquaintances to keep it, it is not easy to want to eat fresh fish maw, but! If you want to eat delicious ingredients, you should not be restricted in this way. There are also frozen and packaged ones on the market. You can buy them and defrost them a little bit to make them delicious.
②、Why use starch, salt and white vinegar when cleaning fish maw ?
Cleaning fish maw is similar to cleaning pork belly. This cleaning step is suitable for greasy ingredients. When washing, first rinse with water to remove some greasiness, then add dry starch, salt, and white vinegar.
Ⅰ: Dry starch is used mainly because dry starch has strong adsorption properties, just like wet fish maw sprinkled with dry starch, and dry starch sticks to wet fish maw, and the dry starch absorbs wet water to absorb the greasy liquid. It can automatically let the greasy liquid fall off.
Ⅱ: The main function of salt is similar to coarse sand. It can scrub and remove the greasy liquid to make the food clean. It also has anti-virus and anti-bacterial effects.
Ⅲ: The main function of white vinegar is to remove the fishy smell. The mucus smell of fish belly itself is more fishy, and white vinegar can remove the fishy smell. Also, the fish maw can't be grasped by only putting dry starch and salt. Although you can add a little water, try to clean it with white vinegar. The three are in one, and the cleaning effect is better.
③、Why blanch after cleaning to remove greasy liquid?
Here is a good explanation. It can be said that the fish maw is the second time to remove the fishy odor. In addition, it can be heated evenly during frying without uneven heating due to rapid frying, and the frying time is too long and it will become old. The blanched one is much easier to handle when used for frying, and it tastes better, and it is not afraid of water from the fish maw.
④、Why do the frying ingredients need to be divided into two times ?
The frying time of pickled cabbage and pickled peppers is different from other remaining ingredients. The focus of pickled cabbage and pickled peppers is to produce sour and spicy flavor. The first is the color problem, and the second is the taste problem. To make the fried dishes not only delicious, but also beautiful.
⑤, fish maw stir-fry time is so short, can you bite it ?
Fish maw is very different from other types of tripe. Fish maw is relatively thin and easy to cook. Unlike other types of tripe, it must be pressed in a pressure cooker to bite. On the contrary, fish maw cannot be stir-fried for too long. Once the stir-fry time is too long. It gets old, shrinks but not crispy, and becomes hard to chew.
4. Tips for hot and sour fish maw:
(1). If it is not very spicy, it is recommended to put less chili. You can replace the millet chili with red beauty chili to match the color, and the two vitex can not be lower, mainly in Pickled peppers, pickled peppers must be served. Pickled peppers are not very spicy, and the spicy is a little sour and refreshing, so that they can have that flavor. Or add more white vinegar to neutralize capsaicin! Students who are afraid of spicy food can also have this blessing.
(2) The cleaning process of fish maw can't be lazy. This can also be regarded as the core part of this delicacy. If it is not handled properly, the taste and texture will be greatly reduced. Make every dish carefully.
(3). Regarding which starch to choose for cleaning, it really does not specify which starch is better for cleaning fish maw. Just choose the one with better adhesion. Corn starch, potato starch, flour will do.
(4). Because the fish maws are of different sizes, they are processed by cutting, so there are some obvious large pieces, we can slightly change the fish maw into small pieces, so that it is easy to enter, one bite at a time.
(5). Before starting the pan, be sure to add starch water to thicken the thickener. You can prepare a bowl of starch and a little water to stir and set aside for later use., And then topped with sesame sesame oil, the taste is fragrant, the color is bright and luster, the color and fragrance are all-inclusive, and the appetite is attractive.
[Conclusion]:
is a hot and sour fish maw. As long as you pay more attention to the details during the production process, I believe that the dishes you make can be delicious and appealing. The above explanation and analysis are very clear, and these delicacies are worth trying at home.
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