Home-cooked practice of wide belly

Wide belly is also called fish belly, swim bladder and fish glue. It has been listed as one of the "eight treasures in the sea" since ancient times. In the practice of expanding the belly, only Shandong cuisine and Henan cuisine are mainly roasted and eat the taste, while other cuisines pay more attention to nutrition and mainly make soup. "If you want to do this dish well, you must do it well and taste it well. Look at the key points first.

Key 1 oil refreshing.

1. Made fish maw

The skill of expanding hair is extremely demanding, but it is more difficult to expand abdomen. Without ten years of hard work, it is difficult to master it accurately. Generally, oil can swell spongy, and it can be washed repeatedly with water until it is white and odorless. At this time, the belly is fluffy, soft and crisp, and the white is light yellow, so you can make the "first course" of this traditional high-end banquet.

In the south, the swollen fish belly is mainly made of water, and the cooked fish belly is sticky and nutritious. And be sure to use oil to cook grilled vegetables, so that the fish belly is fresh and tender. The belly of a fish must be the swim bladder of a marine fish, including yellow croaker, yellow croaker, yellow croaker, yellow croaker, yellow croaker, yellow croaker, yellow croaker, yellow croaker and yellow croaker. ? Fish is the best.

Specific operation method:

Soak 10 kg fish maw in 20% hot oil for about 2 days until it becomes soft, fry it repeatedly at 60% hot oil for about 2 hours, take it out and soak it in cold water 1 day, take it out and add 1 bottle of white vinegar and a handful of flour to knead it repeatedly, then wash the grease in the fish maw.

Step 2 cut the chicken into rice

Key 2: the fire is delicious.

The second key to cooking this dish is to savor it carefully. When barbecuing, be sure to add moderate soup and barbecue with medium heat. If the temperature is too low, it is not easy to savor it.

Step 3: The chicken is strong.

Key 3 egg white sizing, white and tender meat.

Besides fish maw, we also made chicken rice as ingredients to make the dishes more delicious. Chicken rice should be tender, smooth and chopped.

Operation method:

Step 4 put it on the bamboo grate

50 grams of chicken breast, shredded, half of egg white, 6 grams of raw flour, grab hard and dry hard; Put water in the pot, heat it to 40 to 50 degrees Celsius, put the chicken in the pot, take it out and cut it into small pieces.

5. Stir-fry onion and ginger and add broth.

Tell me more about how to cook this dish:

1. Cut 500g of fish belly into large pieces; 50 grams of chicken to smooth, and then cut into small pieces; Both rape trees split in two and drowned.

2. Put the fish belly on the cooked bamboo grate and put it neatly.

6. Pour in the raw materials and change to medium heat.

3. Heat 20 grams of flour oil in the pot, add 5 grams of ginger slices, onion segments 10 grams, add broth 1500 grams, put the fish maw and bamboo grates in the pot, bring to a boil, add 3 grams of salt, 2 grams of monosodium glutamate, chicken essence 1 g and white pepper to taste.

residual sauce

Pig bone 15 kg cold water blanching, knocking with a hammer; Blanch the old hen 10 kg, put it in a soup bucket, add water 175 kg, and cook for 10 hour.