"Braised fish lips" is a famous dish in Chongqing, Sichuan. This dish is used for crocodile lips, boiled several times, and after being served, it is accompanied by mushrooms, ham, pork knuckle, cabbage red soup, etc., and cooked over low heat. The juice color is bright red, the aroma is mellow, soft and fat, salty and delicious, it is a winter and spring seasonal cuisine, and it is a traditional famous product of Sichuan cuisine feast.
Main ingredients and accessories:
Crocodile lip... 1000 g
Chicken wings... 2 pairs of chicken wings......
Shiitake mushrooms... 50 g...⋯ ⋯
Chicken feet... 2 pairs...
Ham slices... 50 g...
Fresh vegetable hearts... 150 g
Chicken... 50 g......
Sake... 100 g... 100 g
Pork knuckle meat... 250 g...
Sichuan salt... 5 g of sichuan salt...⋯⋯
Ginger... 15 g...⋯⋯ ⋯
MSG... 2 grams of MSG...⋯⋯⋯
Shallots...⋯⋯⋯⋯⋯50 g
Chicken broth... 1500 g......
Pepper... 2 g... pepper...⋯
Lard oil... 75 g...
Sugar color... ⋯ ⋯ ⋯ ⋯ ⋯ 10 g
Preparation:
1. Place the dried crocodile lips in a pot of boiling water, simmer for about 90 minutes, remove and scrape off the sand, remove the bones, wash and cut into 4 cm long and 1.5 cm wide strips. Add 3 times to boiling water, add 500 g of chicken broth to an aluminum pot and remove from a small spoon for 90 minutes. Wash the hearts and cut into 7 cm long strips. Chicken wings and feet are poured in boiling water and placed in an aluminum pot at the bottom. Cut the pork knuckle in boiling water and set aside.
2. Put the wok on high heat, burn the lard oil 50 grams to 50% heat, add ginger and green onion to fry the aroma, add 750 grams of chicken broth, Shao wine, Sichuan salt 4 grams, sugar color, pepper, pig time, fish lips to boil, beat the foam, pour in the aluminum pot with chicken wings and chicken foot pads, move to a low heat. Remove the chicken wings, chicken feet, pork knuckles, ginger and shallots, move to the high heat to thicken the soup, add MSG and push well.
3. Take another wok on the high heat, when the lard is boiled to 60% heat, fry the heart of the dish a few times, add chicken soup, mushrooms, ham, chicken slices, Sichuan salt to the taste, put the bottom of the plate, and then pour the fish lips with juice on the top.
Process key:
Fish lip swelling: dry fish lips put in the container, inject boiling water, cover, soak for 3 to 4 hours, that is, line sand, if you can not go down, you can use boiling water again, after sanding, add boiling water with low heat to boil until you can remove the bone, gently remove the bone, pay attention to keep the shape not bad, fry to remove the rotten edges, use cool water to soak to remove the fishy smell and glue, and then soak it with cool water, and then put it in the refrigerator to keep it fresh.