Chinese Food
Braised sea cucumber skin in warm sauce
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Sea cucumber Porphyra is produced in the cold water areas of the Arctic and North Atlantic. It belongs to deep-sea fish. It has almost no fishy smell. When we buy it, we are all clean fish that has shaved the belly and removed the intestines. Its skin is very thick and rich in collagen. It's a good beauty product. After eating sea cucumber Porphyra once, it has a very good taste. We buy another 4 jin. Cut the skin and make the warm fish skin alone.
Cooking ingredients
Cooking Steps
Step1:Wash the sea cucumber fish. Put it into boiling water and blanch. The fish is too big. It needs two sides of blanching water anyway. Wipe off the black skin of the fish with a steel wire ball. It can't be eaten like san
Step2:Cut off the skin of the fish. It's mainly the skin on the belly. The skin of the fish in this place is very thick. Cut the skin into thin strips
Step3:Put in another pot of water. Put in a section of green onion and 2 pieces of ginger. After boiling, put in the fish skin and blanch again
Step4:The speed of blanching is faster. The cooking time is longer. The fish skin will melt away
Step5:Cucumbers, peppers and shallots. All cut into thin shreds. Put them on the plate with the fish skin
Step6:Put all the ingredients in the bowl. Mix well and pour into the plate
Step7:Finished product drawin
Step8:Finished product drawin
Cooking tips:The soft and glutinous fish skin is very delicious. The black spots on the fish skin must be removed. Otherwise, the teeth will be scratched. There are skills in making delicious dishes.
