Stewed fish maw rolls
Fish, seafood is delicious, fish processing, cat shark in fish, fish, often Moray catfish, yellow croaker and dried,
Fish maw with white sauce volumes, is a traditional Sichuan feast in the expensive dishes, selection of yellow croaker belly fat, use the white sauce white burn techniques to maintain the qualities of their own raw materials. With thicken suitable for thin, both raw material, taste and smell, and can cover the sieve fish maw character; coupled with the fish doped, fresh vegetables, milk, carefully steamed, cooking braised and. A vegetable juice color white, pale yellow belly; soft waxy texture soft, authentic, mellow fragrance, rich flavor of sichuan.
Ingredients: 500 grams of dried fish maw.
Ingredients: 300 grams, fish mixed with cooked lean ham 50 grams, gourd skin 20 grams, 50 grams of vegetables. Spices: Shao liquor 15 grams, 3 grams of salt, onions 15 grams, ginger 15 grams, wet starch 25 grams, 50 grams of egg white and corn starch, Naitang 400 grams, 100 grams of flour, broth 500 grams, 25 grams of lard, chicken oil 15 grams.
System of law
(1) water fat fish maw to drain water, the noodles of withdrawal in the belly rub clean the oil, then the belly into the clear water in the wash, drain into the boiling water boil for a short time, the re-entry in cold water floating bubble.
(2) towel gourd peel into boiling water cooked, clean wok, add cold water source and thoroughly picked up, cut and lean ham were long 6 cm, coarse 0.2 cm silk.
(3) the maw into 6 cm long, 5 cm wide, 0.5 cm thick pieces), a total of 15. With the broth fed picked up, packed in water, tiling disc by first pieces smear egg white, wet starch, and then cast a layer of fish mixed with, into the ham, towel gourd pisi, roll into a diameter of about 1.5 cm Jane like, cage steamed out. (4) fish maw rolls after freezing, each cut into 2 sections, cut down, put the wind car shape in the bowl, cage boiling heat. Take the dish out fish maw rolls Pina buckle into the tray; vegetables cooked in fish maw rolls around the edge.
(5) net pot set the fire, lard oil, till the 6 into the heat into the onions, ginger and stir fry until fragrant, pour in milk, wine, pepper, white salt; after Shaofei out the flavor removing onion ginger, add MSG, hook into the wet starch; thick juice, pour in chicken oil, push turn pot poured on the fish maw rolls on the.
Stewed fish maw rolls