Tan family dish dried scallop grilled fish belly authentic method came, seemingly simple, in fact, the name of the kung fu dish dish: dried scallop grilled fish maw

Fish maw is the swim bladder of fish, also known as fish glue, flower glue, fish maw and so on. Fish belly includes shark belly, yellow fish belly, etc., mainly produced in coastal areas, with "Guangdong belly" (Guangdong production) is the most famous. Fish maw is a very precious ingredient, which belongs to one of the four sea flavors and is also one of the "Eight Treasures".

Dried fish maw

Dried scallops and grilled fish maw is one of the representative dishes of Tanjia cuisine. Tanjia cuisine uses less spices, and it is well interpreted through this dish. Tanjia cuisine pays more attention to the texture of the ingredients. The following is a demonstration of the cooking process by Master Wang Wanyou, the third generation of Tan family cuisine.

Dried scallops grilled fish maw

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raw material:

Ingredients: dry and wide belly 350 g

Ingredients: 1.5 kg of old hen, 500 g of duck, 75 g of dried scallops, rape hearts

Seasoning: 10 g sugar, 10 g salt, cooking wine, green onion, ginger, starch

Tanjia cuisine seasoning is very simple, with salt to enhance the taste, with sugar to freshen, cooking wine to fishy

Preparation method

1: Prepare the dried fish belly oil and set aside

2: Soak the oily fish maw in warm water to make it soak through and soft, wash off the oil, cut the fish maw into 6 cm long and 3 cm wide slope knife pieces, put the onion and ginger in water, add the hair soup and simmer thoroughly

3: Make the old hen, duck, scallops and ham into a soup and remove it

4: Cook the fish maw with a thick soup, add steamed dried bees and chicken fat, and hook the water starch

Features: Fish belly soft glutinous taste delicious

This dish is made by Wang Wanyou, the mentor of Chinese food culture inheritance and the third generation of Tanjia cuisine, and photographed by Gao Zixin, an original work, welcome to reprint by signature

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