Chinese Food
One fish with sea cucumber and two fish with sea cucumber skin. Steamed sea cucumber with black bean
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Occasionally I see this kind of fish on the Internet. The price is not too expensive (more than 20 jin, generally about 3 jin). It's suitable to taste it. I copied a section of Baidu Encyclopedia to introduce that this fish, sea cucumber spot (longpus fish), belongs to the round fin fish family. Carnivorous fish. Short and thick. It is found in the iceberg areas of the Arctic and North Atlantic. Living 200 meters deep under the sea. No pollution. The natural environment keeps the original ecology. Sea cucumber spot is a kind of rare deep sea cold water fish. The fish is white in color, sweet and fat in taste, tender in taste, soft in bone, high in calcium content, moderate in hardness and softness, just like sea cucumber. Sea cucumber spot is rich in unsaturated fatty acid omega3, which can reduce cholesterol and help prevent cancer, ulcerative colitis and arthritis. It is the main raw material of deep sea fish oil. Three advantages of Sea Cucumber Spot - thick skin - fish skin is similar to sea cucumber. It accounts for one third of the weight of fish. It is rich in collagen. It is the best
Cooking ingredients
Cooking Steps
Step1:The frozen sea cucumber spots were thawed with cold water, then washed and drenched with 80 ℃ hot water several times, and the sand like skin of the fish was wiped off with steel wire ball.
Step2:Cut up the fish. Tear off the skin of half of the fish. Use it to make warm fish skin.
Step3:Blanch the sliced fish skin in boiling water for 1 minute until it is tight, and then remove it to control the purified water. Put 50g of blanched green and yellow pepper and onion into the container together. Add 15g of vinegar, 10g of pepper oil, 10g of sesame oil and 15g of fresh soy sauce and mix well.
Step4:The first warm mix of sea cucumber and grouper skin products
Step5:Steam the sea cucumber with the second course of Douchi - change the remaining fish skin to a knife (easy to steam) and put it into the plate and steam it in high heat for 8 minutes, then take it out. Sprinkle with shredded green onion and red pepper. Pour 70g Douchi on it and pour with hot oil.
Cooking tips:It takes patience to remove the fish skin. Try to grind the edges and corners of the skin to the point where you have skills in making delicious dishes.
