Parents’ love = Mom’s secret recipe = Moving the restaurant to a festive table = Sizzling fish fat

Overview

Dad’s ancestral home is Yantai, Shandong! He has the bold personality of a Shandong man and speaks without turning around. However, the Shandong man is still won over by his mother's southern delicacy. The two of them have been bickering about the languages of the north and the south all their lives. They can't understand the southern dialect. My father still speaks his hometown dialect. The local accent cannot be changed. In fact, LEMON finds that this is the joy of their life~ Mom will be happy every time she turns her back! It is also a way of expressing their love~ When I first came to the south, I was not used to eating fish and shrimp from the south. I always said that it had an earthy smell and was not as tall as the sea fish. My father liked to eat it and my mother made it. My father’s hobby is fishing. Every weekend, he would take me to the wild to fish, including soft-shell turtle, yellow bone fish, There are grass carp, fat-headed carp, and even eel. You can also catch shrimps when you put down the fence. Weekends are our family’s fish feast, and it is also my happiest outing. In fact, my father has been subtly influenced by my mother to become a southerner. When I was very young, my family always ate pasta, steamed buns, and steamed buns. Shandong pancakes, Shandong pancakes, hand-made noodles... I almost vomited after eating them == I prefer small stir-fry dishes, which are exquisite. Every year, my father goes back to his hometown in Shandong. Once, he actually said that sea fish is very fishy, and it is rare to see pasta on the dining table at home now. Let’s get back to the topic (finally = =), this sizzling fish fat is my mother’s waste. Now you can see the fish maw sold in the market. No one ate it before. My mother made full use of the fish maw. She used a lot of dried red pepper, millet pepper, fresh Chaotian pepper and aniseed to remove the fishy smell. The taste is spicy and delicious and has a long aftertaste. Every year during the Spring Festival, my mother would bring the accumulated and dried fish maws to the family banquet during the Spring Festival! LEMON doesn’t know why mom is so trendy~ Teppanyaki is the most popular food right now! There were no Korean dramas at that time. Now my family has purchased teppanyaki kitchenware for home use; it is more convenient. During the Spring Festival, the whole family can prepare delicious food according to their own tastes. The sizzling fish maw is particularly suitable for today's tastes and is very unique; it is very suitable for the festive atmosphere! Different from the traditional cooking method, sizzling fish maw is a visual and taste impact! It makes people feel like they have moved the restaurant to a festive dining table~ The New Year is coming, don’t remember your parents only during the festival; what parents need is their children’s silent thoughts, silent blessings and always caring hearts. The tree wants to be quiet but the wind does not stop, the child wants to be raised but cannot be loved, silently waiting for the coming of the Spring Festival; silently wishing parents long-term love, health and longevity! I wish everyone a happy Spring Festival and family reunion!

Ingredients

Steps

grams of fish maw, 5 each of red and green peppers; 20 dry red peppers, 20 millet peppers; 1 ginger, a section of green onion, 2 tablespoons of lard, 1 tablespoon of vegetable oil, 1 tablespoon of refined salt; 3 tablespoons of cooking wine, 1 tablespoon of white wine, 1 tablespoon of extremely fresh flavor spoon, 1 spoon of dark soy sauce, 1 spoon of light soy sauce, 1 spoon of sugar; 6 star anise, 1 small handful of Sichuan peppercorns, 4 bay leaves, 2 grass fruits, 2 licorice, 1 cinnamon, 2 ginkgo; 1 spoon of pepper, 1 spoon of chili powder, 1 spoon of Sichuan pepper powder. Use scissors to cut the swim bladder into small openings to release the gas in the swim bladder. Cut off the black thread from each swim bladder. Wash the fish maw with running water; drain the water. Add cooking wine, ginger slices, and light soy sauce and marinate for 30 minutes to avoid the fishy smell.
As the name suggests, Teppanyaki Fish Maw is a delicious fish maw cooked on a large iron plate. To make excellent sizzling fish maw with full flavor, the key is to master the firing time. Place an appropriate amount of lard and vegetable oil on the iron plate, add whole dry red peppers and stir-fry until the spicy aroma develops.
Put the aniseed into the iron plate to release the aroma.
Add chopped ginger. If you feel that dried red pepper is not enough; you can add it at this time.
Add Chaotian pepper segments and stir-fry until cooked. Pour the washed fish maw into the pot and stir-fry.
Boil water in a pot and turn off the heat; blanch the fish maw in the boiling water for a while, take it out and drain it. Pour the washed fish maw into the pot and stir-fry. [The fish maw contains collagen and has a certain consistency. When stir-frying, be careful not to stick to the bottom of the pot. Use a spatula to turn the bottom of the pot from time to time. 】
Pour enough cooking wine and 1 spoonful of white wine to avoid the fishy smell.
Adding 1 tablespoon of sugar also has the effect of avoiding the fishy smell.
Add 1 tablespoon dark soy sauce for color. The biological small molecule collagen protein contained in the swim bladder is the raw material for the human body to supplement and synthesize protein. And easy to absorb and utilize. It is stored in human tissues in the form of aqueous solution, thereby improving tissue nutritional status and accelerating metabolism. It has been proven that foods rich in collagen can affect the physiological functions of certain specific tissues through the binding of water by collagen, thus promoting growth and development, enhancing disease resistance, delaying aging and resisting cancer. In China's Han Dynasty, there were medicinal books that recorded the medicinal effects of "fish maw"; by the Tang Dynasty, it had been used as one of the tributes. Traditional Chinese medicine theory believes that "fish maw" has nourishing effects and is a good product for women's beauty and skin care. Medical research has found that "fish maw" contains a large number of vitamin groups and a variety of trace elements. Among them, the vitamin A content exceeds that of other fish products, which is good for beauty and calcium supplementation.
Put the light soy sauce into the pot immediately.
It tastes very fresh and 1 spoonful is a must.
Add 1 tablespoon of sugar. White sugar also has the effect of avoiding fishy smell.
The third step is to add 1 tablespoon of salt. The time required to put various materials into the iron plate is different, so the time must be matched just right. The seasoning of the sizzling fish maw is mainly lard, supplemented by vegetable oil to bring out the aroma. White wine and cooking wine are added, and the most important thing is to sprinkle in homemade chili powder. It can not only bring out the umami flavor of the fish maw, but also enhance the original aroma of the food. It tastes delicious and is healthy. It is best to cook and eat the sizzling fish maw in order to enjoy the delicious taste.
Add pepper for added flavor.
Cook in Sichuan pepper powder to taste.
Sprinkle in chili powder; add green onion segments. Ordinary families rarely have Teppanyaki utensils on hand. Iron pots, frying pans, non-stick pans, etc. can be used instead of iron plates.
The swim bladder, commonly known as fish bladder, adjusts the specific gravity of the fish body by inflating and deflating. The swim bladder is the fish's depth regulator in the water, but it's also the fish's "lifebuoy"~if it's not badly burned. It's extremely crispy in the mouth. It is very convenient to buy fish maws in the market now. In the past, our family had to rely on my father to go fishing to eat fish maw, which can be said to be very expensive. Eating fish maw is much more difficult than eating fish meat. A fish only has one swim bladder. How many fish do you need to donate to raise a plate of fish bladders?

Overview

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Ingredients

Steps