Warm mixed sea cucumber and grouper fish skin

Overview

Sea cucumber grouper is produced in the cold waters on both sides of the Arctic and the North Atlantic. It is a deep-sea fish with almost no fishy smell. When we buy it, it is a clean fish that has been gutted. Its skin is very thick and rich in collagen. It is a good beauty product. I ate sea cucumber grouper once and it tasted great. I bought another one weighing 4 pounds, cut off the skin, and made warm fish skin separately.

Tags

• cold dishes
• home cooking
• seafood
• common dishes
• maternity
• autumn recipes
• banquet dishes
• lunch
• nourishing yin
• lose weight
• cucumber
• dried red pepper
• hot pepper
• light soy sauce
• onions
• rice vinegar
• sea cucumber grouper
• white sugar
• ginger
• sesame oil

Ingredients

Steps

1. 1 Rinse the sea cucumber grouper and blanch it in boiling water. The fish is too big, so you need to blanch it on both sides

   

2. 2 Blanch the fish until the whole body shrinks and becomes tight. Take it out and use a steel ball to wipe off the black skin on the fish. It will look like sand and cannot be eaten

   

3. 3 Cut off the fish skin, mainly the skin on the belly of the fish. The skin here is particularly thick

   

4. 4 Cut the fish skin into thin strips

   

5. 5 Pour another pot of water into it, add a piece of green onion and 2 pieces of ginger. After the water boils, put in the fish skin and blanch it again

   

6. 6 The speed of blanching should be fast. If the cooking time is too long, the fish skin will melt away

   

7. 7 Cut the cucumber, pepper and green onion into thin strips and put them on the plate with the fish skin

   

8. 8 Put all the seasonings in a bowl, mix thoroughly and pour into the plate