Original text: Fish lips: Fish lips taste thick and clear, simmered in chicken juice, fang does not lose its fun.
Chun Yuan Mei Xia once passed on the "Suiyuan Food Certificate Supplement" seafood list
"With the garden food bill supplement" contains fish lips, first of all, this fish lips can not be fish lips, now the market has fish mouth dishes, many people think that it is the same cooking raw materials, this is a mistake, fish mouth, refers to the mouth part of the fish, mostly taken from silver carp, grass carp, carp and other freshwater economic fish, the current market is a lot, is a good cut fresh product, fish mouth is smaller than the fish head without meat, only with the mouth part, generally purchased, a little cooking can become a dish such as "chopped pepper fish mouth" "braised fish mouth", etc. Some places also put the braised fish mouth is also called braised fish lips, this fish lip and the fish lips we are talking about today is not comparable to the wind horse cow, but the difference is 108,000 miles away, we said the fish lips, that is not good, we know the full seat of the Man Han, which has the mountain eight treasures, the sea eight treasures, poultry eight treasures, grass eight treasures, these four eight treasures refers to 32 kinds of precious raw materials, fish lips and bird's nest, sea cucumber, shark fin, abalone, fish belly, dried shellfish, roe listed in the sea eight treasures.
Fish lips are dried seafood products made from the skin of the upper lips of sturgeon, sturgeon and some sharks, or the skin of the nose, eyes and gills. White green shark, mule shark, white-eyed shark skin can be processed fish lips, to the ploughhead ray is the best, the class teacher said that it is a part of the fish skin, the preparation method is to peel the fish skin into the water, with a soft brush to wash the skin, remove the mucus fluid and blood stains, and then according to the meat face up, the skin is arranged on the wooden board, with a fast knife to scrape the remaining fish meat stuck to the fish skin meat surface. When scraping, it must be noted that the back of the ridge is thick and can be scraped with a heavy knife; the thin skin of the abdomen should be scraped slowly, so as not to scratch and affect the appearance. After scraping, soak in water for 1 to 2 hours, then remove and dry.
Please click here to enter the picture description According to the size of the skin and the thickness of the part, it can be divided into the whole fish skin exposure and the sub-part of the exposure, and the larger one can be cut into ridges
Later contact with Guangdong chefs, they talk about fish lips, not shark lips, fish lips are made of deep-sea shark tail skin, shark tail in addition to a part of the "hook wing", the remaining department is shark tail skin, this tail skin does not contain wing needles, after the end of the disposal process, it becomes a golden yellow fish lip. Later, I bought a book published by the World Book Publishing Company in 2005, "The Complete Book of Dried Seafood" by Yang Weixiang and Lin Changzhi, who also wrote in the book: "The average person does not know much about the fish lips, often as the name suggests, thinking that it is the lips of the giant fish, but in fact, it is not a big fallacy, the so-called fish lips are part of the shark's body, that is, the skin of the shark's tail." "This time I can really be confused, check the Chinese cooking dictionary, it is written that the fish lip is the skin of the shark's upper lip or the skin with the nose, eyes, and cheeks dried into dried seafood, which is the most authoritative answer." But why does the Cantonese chef say it is a shark's tail? For this reason, I have visited many high-ranking people, and the final answer is correct. What the hell is going on here, it turns out that due to the expensive fish lip, some merchants in Guangdong have seen its characteristics, replaced by the upper part of the tail fin, this part of the wing needle is not abundant, used to make fish lips, it can be said that it is waste utilization, and the appearance is almost the same, the quality is also better than the fish lip, so it floods the market, and the dove occupies the magpie's nest in Zhejiang, these two are called fish lips, not connoisseurs really can't tell.
Chinese edible fish lips as early as the Tang Dynasty has been recorded, the "Diet Recipe for Living with The Residence" is called its "nose taste beauty and cure the void", the Ming Dynasty "Compendium of Materia Medica" also records, the late Qing Dynasty minchu Xu Ke wrote the "Qing Barnyard Notes" is a compilation of the Qing Dynasty palm relics, the book covers a wide range of contents, recording the years from The Shunzhi, Kangxi, down to the Guangxu, Xuantong years, all military and state events, the canon system, social economy, academic culture, famous ministers and masters, disease disasters, thieves and hooligans, folk customs, historical sites and places, almost everything. It is of great reference value for the study of the social history of the Qing Dynasty.
There is a record of the "fish lip banquet" in the banquet banquet in the "Qing Barnyard Banknote": "It is customary to set up a banquet for the guests, and to use the "Zhou Li Si Ji Feast" note "Lay out the Feast, by virtue of the Seat" also. Those who lay on the ground first are feasts, and those who add to the feast are seats. The ancients sat on the floor, and the food was placed in the feast, and the posterity was called the feast because of the feast, also known as the wine banquet. In terms of its main products, the book is known as the barbecue seat, the swallow dish mat, the shark fin mat, the fish lip seat, the sea cucumber seat, the dried clam mat, the three silk mat (chicken shredded, ham shredded, meat shredded for three silks. etc. is also. If the whole sheep seat, the whole eel seat, and the dolphin hoof mat are all unique to each place, not ordinary. The table is more different from the number of dishes and bowls, known as sixteen plates, eight large and eight small, twelve plates, six large and six small, and eight plates and four large and four small. The dish, the ancient one, is now placed in cold meat, (dried meat also.) Hot meat, (also dishes, the first one is less than the one placed in the bowl. Candy, (candied products.) Dried fruits, (peanuts, melon seeds, etc.) Fresh fruits, (pears, oranges, etc.) The largest bowl holds whole chicken, duck, fish or soup, or soup, while the smaller ones stir-fry and add the dim sum twice or once. There are guests with one instrument, and there are guests with one instrument. It is more or less sweet and salty, but it is more salty and less sweet. ”
The purchased fish lips are dry goods, which must be prepared before they can be used, and the method is to soak the dried fish lips in water to make them soft. Put the fish lips in the basin, add boiling water, cover the lid, change the boiling water repeatedly, let it continue to simmer until it can simmer the sand, remove the fish lips, use a knife to scrape off the surface residual sand, black skin and rotten skin, and then rinse with water for 2 hours. Then steam thoroughly, take out and soak in water, remove the fishy smell and gum, and steam until soft and elastic. Cooking according to the needs cut into different shapes, with hair soup to kill through, after the good fish lips soft glutinous, moist, fat and not greasy, suitable for cooking, cooking suitable for braising, burning, stir-frying, grilling, boiling and other techniques, Guangdong folk often with fish lips with Huaishan, goji berries, lean meat, old chicken and ribs simmered soup, as a supplementary food, in addition to simmering soup can also be made chicken mushroom fish lips, braised fish lips, shrimp fish lips, sand pot fish lips, oyster sauce grilled fish lips, three fresh fish lips, braised lips and other dishes.
With the garden vegetable fish lips is simmered with chicken juice, the taste is thick and clear, the party does not lose its fun, the specific preparation method will be the water hair fish lips into a 2.5 cm long, 1 cm wide block, down into the pot with boiling water to penetrate, fished out with clean water rinsed, so repeated twice. Add soup, green onion, ginger slices and rice wine to the wok, add the fish lips and bring to a boil over a low heat, skim off the foam, simmer for about 10 minutes on low heat, and remove the clean soup. Add oil to the wok, simmer over medium heat to 60%, add shallots, slices of ginger and simmer until golden brown, then add rice wine and cook, add, thick soup, sugar, salt, fish lips and boil, skim off the foam, pick out the green onion and ginger, simmer on a slow heat for 5 minutes, hook the starch into simmering, drizzle with chicken fat, stir-fry well and serve on the plate. The lips of the adult fish are soft and delicious, smooth and fragrant.
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