MySheen

Crab with fish tripe

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, Cuisine: Anhui cuisine raw material live crab … 750 grams, soy sauce... 5 grams, mandarin fish … 200 grams, white pepper... 5 grams, braised fish belly with oil. 50 grams, alkali... 5 grams, chopped onions... 5 grams, dry starch... 10 grams, minced ginger... 5 grams, wet starch... 3 grams, coriander... 50 grams, chicken soup... 100 grams, refined salt... 5 grams, cooked lard... 15g production process: 1. wash the crab, steam it, rinse it, and remove the crab meat (crab leg, crab roe separately). Chopped parsley 2. Mandarin

Anhui cuisine

Raw material

Live crabs... 750 grams, soy sauce... 5 grams, mandarin fish … 200 grams, white pepper... 5 grams, braised fish belly with oil. 50 grams, alkali... 5 grams, chopped onions... 5 grams, dry starch... 10 grams, minced ginger... 5 grams, wet starch... 3 grams, coriander... 50 grams, chicken soup... 100 grams, refined salt... 5 grams, cooked lard... 15 grams

Production process:

1. Wash the crab, steam, rinse and remove the crab meat (crab leg and crab roe separately). Chopped parsley

2. Chop mandarin fish into mud, add spring onions, minced ginger, salt 3 grams and 200 grams of water, stir with crab meat to form stuffing.

3. Soak the fish belly in warm water, add 5 grams of alkali, wash while squeezing out the oil slick, then change the warm water to wash the second or third flash, wash the alkali flavor and squeeze out the water. Each piece is divided into two pieces, cut into about 4cm water chunks, put flat on the board and sprinkle with dry starch.

4. Take 1 portion of fish stuffing, put it on the fish belly, put the crab leg and crab roe on the stuffing, sprinkle a pinch of parsley on each of the left and right tips of the diamond, and then gently press. In this way, put the fish belly pieces on a plate one by one, and steam the dragon with high heat for about 5 minutes.

5. Put the pot on high fire, decante the steamed fish belly soup, add chicken soup, soy sauce, vinegar and salt, thicken with wet lake, sprinkle with cooked lard, pour over the fish belly and sprinkle with white pepper. Serve.

Note:

Fish tripe and Anhui hairy crab must be selected to show the characteristics of Huizhou flavor. As the saying goes: the table inside the crab is light, and this dish is the best in the world.

Features:

The Anhui section of the Yangtze River produces mackerel, the meat taste is delicious, its swim bladder is thick, dried into fish belly, the color is light yellow, thick glue, great toughness, it is a valuable aquatic raw material. With Anhui famous big gate white crab, set river fresh treasure, fish belly on crab meat, crab roe, and add ingredients into yellow, white, orange, black, green five colors. The fish belly absorbs the taste of crab fish, which is very delicious and is a traditional famous dish along the river.

 
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