Sea red fish lip
Materials:
Water hair fish lips... 750 grams, refined salt... 25 grams, crab yellow... 125g, green onion... 10 grams, carrots... 100 grams, pieces of ginger... 5 grams, wet starch... 15 grams, chicken and duck soup. 600 grams, Shaoxing wine... 20 grams, cooked lard... 125 grams, monosodium glutamate... 7.5 grams.
Production method:
1. Wash the fish lips with cold water, cut into strips 10 cm long and 1.65 cm wide, and put them into a boiling water pan to remove the fishy smell. After taking it out, check it out, pick out the softer ones and put them in a bowl for use; put the hard ones in another bowl and add 5 grams of Shaoxing wine, 1 gram of refined salt, 2.5 grams of monosodium glutamate, chopped onions, ginger and 300 grams of chicken and duck soup. Steam the top drawer over high heat for about 10 minutes until the fish lips are as soft as tofu. Then, put the above two bowls of fish lips together and cook the original soup for use.
2. Wash and peel the carrots and cut them into thin shreds. Pour cooked lard into a frying pan, heat to 30% to 40% hot, add shredded carrots and fry over low heat for 10 minutes. After the lard turns red, remove the shredded carrots and leave the red oil for use.
3. Pour 100 grams of chicken and duck soup into a frying pan, add 0.5 grams of refined salt, 5 grams of Shaoxing wine, 1.5 grams of monosodium glutamate, add fish lips, then simmer over low heat. After the soup is boiled, remove the soup and place the fish lips neatly on the plate.
4. Put the wok on the fire, pour in half of the red oil, add 5 grams of crab yellow and Shaoxing wine, 0.5 grams of refined salt, 2 grams of monosodium glutamate, 100 grams of chicken and duck soup, simmer for 6 to 7 minutes, let the red oil and Shao wine seep into the crab roe. When the crab roe is chopped, pour in the thinning wet starch and thicken to thicken the juice. At this time, put in the wok, pour in the remaining half of the red oil, stir-fry the crab roe red sauce and cook on the fish lips.
Note:
1. Don't steam fish lips for too long to prevent them from steaming.
2, stir-fry shredded carrots, with low heat, should avoid shredded carrots fried paste, the oil color can not turn red.
3. The concentration of starch thickened is enough to hold the spoon.
Flavor characteristics:
1. Fish lips: processed from the upper lips of fish such as pear rays and sharks. Pear ray's lips are the best, showing "△", nearly white, shiny, transparent and of good quality. Guangdong's Zhanjiang, Shantou, Fujian Ningde, Shandong coast, Hainan Island, Zhejiang Zhoushan, Wenzhou and other places have production.
2. "Sea Red Fish Lip" is one of the famous dishes of Beijing Fangshan Restaurant, which is located in the north of Qiongdao Island in Beihai Park. After the Revolution of 1911, the chefs in the imperial dining room of the Qing Dynasty dispersed to the people one after another. In 1925, Zhao Renzhai, who was in charge of the Qing Palace cuisine store, opened a restaurant in Beihai Park and hired several chefs from the former Qing Palace to imitate the practice of imperial meals in the Qing Palace to make various dishes, so he named it Fangdian. The main characteristics of its dishes are fine selection of materials, fine production, beautiful color, mellow taste, unique style and unique flavor.
3, this dish crab yellow seasoning, carrot color, thick juice, ruddy color, soft and strong, crab flavor, suitable for autumn crab fat production.
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