#Roll It Curious ##吃在中国 #
material:
3 puffer fish skins, 3 puffer fish livers, 3 puffer fish intestines, 50 grams of pork belly, 100 grams of straw grass, 5 grams of ginger, 2 grams of garlic, 1 chives.
seasoning:
Rapeseed oil 50 g, puffer fish bone broth 500 g, white wine 3 g, Donggu soy sauce 2 g, dark soy sauce 3 g, salt 1 g, sugar 2 g, white pepper 0.5 g.
method:
1. First cut a little pork belly slices for later;
2. Change the ginger to a knife and slice it for later;
3. Beat the garlic and set aside;
4. Cut the chives into cuts and set aside;
5. Heat the pot on fire;
6. Add an appropriate amount of boiling water;
7. Put the skin of the puffer fish into the pot and blanch it;
8. Then fish out and wash off the white film on the surface of the fish skin;
9. Heat the pot and add a little rapeseed oil;
10. After the oil temperature rises, put the pork belly into the pot and sauté until the oil comes out;
11. Then put the ginger slices and puffer fish liver into the pot and fry;
12. Put the shallots and garlic into the pot and continue to fry;
13. Fry the puffer fish liver until golden brown, tighten and oil out, and scoop out the excess oil;
14. Leave a little bottom oil in the pot and add an appropriate amount of boiling water;
15. Add the appropriate amount of puffer fish bone boiled fish soup;
16. Cook a little white wine;
17. Bring the soup in the pot to a boil and cook for eight minutes;
18. Then put the skin and intestines of the puffer fish into the pot;
19. Add 2 grams of Donggu soy sauce and a little soy sauce below;
20. Add 1 g of salt, 2 g of sugar and 0.5 g of white pepper in turn;
21. Push well and burn for five minutes;
22. Heat the other pot over high heat and add 20 grams of rapeseed oil;
23. After the oil temperature rises, put the grass into the pot and stir-fry;
24. Add 0.5 grams of salt into the bottom flavor during the stir-frying process;
25. Stir-fry the grass until it is broken and put on the plate;
26. Pick the ginger shallots and don't;
27. Further thicken the broth;
28. Drizzle a little cod liver mixed with oil Titian before cooking;
29. Out of the pot, put the fish skin, cod liver and fish intestine code on the straw;
30. Pour the soup on top of the fish offal;
31. Sprinkle with a little garlic flower at the end to add flavor.
▲Chef Tips:
1. For the slaughter and handling of puffer fish, please refer to the pictures and videos in previous periods. Non-professionals are not recommended to do it yourself!
2. Pork belly is used here, mainly instead of lard, to increase the oil content of dishes, to enhance flavor and flavor.
3. Cod liver is rich in fish oil, need to be fried out, the fried cod liver will not be too fatty to eat, and special fragrant, but also has a fishy effect.
4. The fish skin can not withstand a long time of cooking, generally cook for about 5 minutes.
5. Characteristics of the dish: the fish skin is soft and sticky, the fish intestine is strong, the aroma is rich, and the deliciousness is incomparable.