Braised fish bubbles and fish bubble jelly
Overview
I took the time to walk around the street and found a large bag of fish pickles, which I bought immediately. Love these things. This time, I’ll change the way I eat it. I’ll eat two of them, one is braised fish soaked in bubbles, and the other is fish soaked in jelly. It’s so delicious. Braised fish bubbles and frozen fish bubbles are great when eaten cold. They are best served with wine. They are cool and smooth and taste particularly good. Don’t worry, as long as you wash it well, the fish won’t be fishy at all when cooked. The cleaning tips are in the steps. Ingredients: A piece of fish soaked in onion, ginger and pork. Seasoning: salt, dark soy sauce, pepper, star anise, cinnamon sugar. Garlic sauce: garlic, soy sauce, sesame oil, chili oil. Method:
Tags
Ingredients
Steps
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Clean the fish bubbles. Cut the purchased fish bubbles with scissors, add salt to wash them, and scrub them thoroughly.
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Add onions and ginger and blanch the fish.
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Prepare the seasoning, dark soy sauce, appropriate amount of spices, add as you like, remember to prepare a little sugar.
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Blanch the fish in water. I put a piece of pork in it, so you don't have to use it.
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Put the seasonings and fish into the pot, bring to a boil over high heat, then reduce the heat to low and marinate until the fish is soft and tender.
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Take out the fish bubbles. The fish bubbles at this time do not taste particularly delicious. They are a bit sticky. They are delicious after cooling.
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Pick out the seasonings and residue from the soup, strain it, let it cool, and freeze naturally.
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When taking off the film, cover it with a hot towel and it will come off easily.
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Cut into small pieces and mix with your favorite sauce. I used garlic sauce.
