<h1 class="pgc-h-arrow-right" data-track="2" > main and auxiliary materials</h1>
salmon............ 1000g pork skin............ 1500 g
Mushrooms............... 10 g fungus............... 5 g
soybean.................. 20 g spinach hearts............ 10 g
Bamboo shoot tip ............... 10g ham............... 50 g
monosodium glutamate............... 2 g Ginger............... 10 g
Wine............... 15g shallots............... 10 g
table salt........ 7 g Peppercorns..... 3 g
<h1 class="pgc-h-arrow-right" data-track="12" > cooking method</h1>
1. Remove the salmon from the bone, peel it, slice it into small blades, put it in a bowl, then add salt, cooking wine and a little clear soup to the steamer for 5 minutes, remove and set aside.
2. Put the pork skin into the pot of boiling water and blanch it slightly, take out the scraped dirt and the meat remaining on the skin, then cut into thin wires, put it into a basin, add 3 kg of water, add cooking wine, monosodium glutamate, fine salt, green onion, ginger, peppercorns, put it in the steamer basket and steam for 4 hours, filter the residue with a basket, and leave the juice for use.
3. Take a large enamel plate to wash and dry, pour in half of the pork skin juice, put it in the refrigerator to cool and solidify, then put the steamed salmon on top of the solidified juice, use ham to make the hind tail and fins of the fish, wood ear dot eyes, spinach cut into silk to make fish gills, bamboo shoot tips to make fish belly, shiitake mushrooms into fish heads, spell out four similar fish shapes, pour the other half of the pig skin juice into people, cool and solidify, change the knife to cut into slices, and put into the plate according to the original shape to eat.
<h1 class="pgc-h-arrow-right" data-track="24" > process critical</h1>
1. The pig skin must be washed, go to clean the pig hair, scrape off the lard, otherwise the juice is opaque and turbid.
2. The salmon shape is placed in the middle, which can also be used with other raw materials or arranged into other shapes.
3. The other half of the pork skin juice, keep the temperature, do not solidify.
<h1 class="pgc-h-arrow-right" data-track="25" > flavor characteristics</h1>
1. Beautiful appearance, crystal clear, refreshing and smooth food, is a good dish with wine.
2. This dish is a summer dish and is the best of the cold dishes.