Spicy Fish Soak

Overview

Fish maw is also called fish bubble, which everyone must be familiar with. Every time I go to buy fish, the fish butcher always kills and cleans the fish and then puts the swim bladder into the fish's belly. All the work is done. So in the past, I could only get one fish soak at a time. Sometimes the chef would not even give the fish soak, maybe he knew it was a good thing and kept it for himself. When I was a kid, I loved eating fish bubbles. It’s rare to find something valuable, because there was only one at a time and I couldn’t get enough of it. At that time, I only knew it was delicious, but I never thought that the nutritional value of fish maw would be so high. Fish bubble is also called fish maw, fish maw, and fish maw. Along with bird's nest and shark's fin, it is one of the Eight Treasures and has the reputation of marine ginseng. The main ingredient is high-grade collagen, which is also rich in a variety of vitamins and trace elements. It is an ideal high-protein and low-fat food and is beneficial to human body absorption. There are generally dried fish bubbles and fresh fish bubbles on the market. Some time ago, I specially bought dried fish bubbles to eat at home, but dried fish bubbles did not have a soft and sticky texture at all, so I still like the stickiness of fresh fish bubbles. Fish soaking is delicious, but the key is to deal with the fishy smell, so I like to use Sichuan peppercorns to remove the fishy smell of fish soaking, and at the same time increase the taste of the finished dish. The fresh fish paste has been fried over high heat and soaked with seasonings. The outside is soft and waxy and slightly sticky, but the inside is crispy and chewy, making it particularly interesting to eat. Nowadays, there are still many people who don’t know the value of fish soak. They only know that it tastes good. What a waste of this delicious food. Many girls (myself included) buy a lot of skin care products, claiming to replenish moisture and moisturize the skin. Little do they know that these small fish bubbles are rich in collagen, and regular consumption can make the skin smooth, plump, soft and elastic. Small ingredients, big effects. In fact, there are many similar ingredients in our lives. Medicine and food have the same source. They are not only delicious food, but also have medicinal value. Such as yam, red dates, and wolfberry. The colorful life comes from the love and discovery of food.

Tags

• hot dishes
• home cooking
• coriander
• doubanjiang
• fish bubble
• green chili
• light soy sauce
• old ginger
• onions
• garlic
• peppercorns
• red pepper
• salt

Ingredients

Steps

1. 1 Prepare the ingredients in advance, clean the fish and cut it in half (I didn't cut it and it turned out to be very big when fried, so it is recommended to cut it in half).

   

2. 2 Cut the red pepper and green pepper into sections, cut the coriander and green onion into 3-4 pieces, slice the garlic, shred the ginger, and prepare the sauce: Pixian bean paste, white sugar, and light soy sauce.

   

3. 3 Pour oil into the pot and heat it to 70%. Add the peppercorns, garlic, ginger and chili segments into the pot and stir-fry until fragrant.

   

4. 4 Pour the prepared fish bubbles into the pot and continue to stir-fry over high heat (the fish bubbles must be cut open, otherwise they will burst when placed in the oil pan). The fish bubbles contain a large amount of collagen, so it is normal for some mucus to leak out during frying.

   

5. 5 When the fish is cooked for 8 seconds, pour in the prepared sauce and continue to stir-fry for 1-2 minutes.

   

6. 6 Finally, pour in the coriander and green onion segments, add an appropriate amount of salt and serve.