Is it true that the restaurant cold fish skin?

This thing itself is not expensive. If someone tries to fake it, it may be more expensive than real fish skin, so they can't lose money?

Therefore, no one does business at a loss!

Nowadays, most of the fish skins used in hotels are semi-finished products. Some hotels directly purchase fish skins and process them themselves. Some hotels purchase semi-finished fish skins and put them back in bags. After opening the bag, they stirred it a little and then took it out. ...

Bulk semi-finished fish skins, generally mainland freshwater fish skins, are generally sold in aquatic products markets.

Bagged fish skins are generally directly processed into finished products by processing plants. If you are interested, you can go to a treasure to search for "mountain pepper fish skin". Many of these finished products are sold. Like the skin of mountain pepper fish in the picture below, after opening the bag, add some coriander stalks and mix well to eat. Simple and convenient, the profit is not bad!

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Let's introduce the method of cold fish skin, Sichuan style.

Material preparation:

Ingredients: 400g of fish skin.

Accessories: 50g of coriander stalk, about 10ml of vegetable oil, 3 slices of ginger, 3 onions and 20ml of cooking wine.

Seasoning: dried pepper 1 0g, Jiang Mo10g, and garlic paste 2g. 3g of salt, 3g of sugar 1 g, 3g of monosodium glutamate, first-class fresh soy sauce 10ml, spicy fresh dew 10ml, 5ml of sesame oil and 2ml of aged vinegar.

Production steps:

Step 1: Cut the fish skin into filaments 6 cm long and 6-8 mm wide. Cut the stem of coriander into 3-4 cm long sections.

Step 2: Add ginger slices and scallions to the pot and add water to boil.

Step 3: Adjust the fire, add cooking wine, bring to a boil, then blanch the fish skin for about 10-20 seconds, immediately take it out and take a shower in ice water.

Step 4: After the fish skin is completely cooled, use a clean towel to absorb water, then put the fish skin into a basin and add coriander stalks.

Step 5: Boil the oil in a clean pot, add the dried Chili and stir fry, then add the ginger, rice and garlic, and cool naturally.

Step 6: Add Chili oil and all other seasonings into the fish skin and stir well.

Step 7: plate loading.

Precautions for this dish:

①: You can cut the fish skin larger when cutting it, and it will shrink badly when scalding it.

②: Pay special attention to the drowning time, the fire is 10-20 seconds! Just soak it thoroughly.

③: Soak in ice water for the first time after blanching to cool down, so the fish skin will be crisp!

④: Be sure to suck up the water before mixing, otherwise the taste will be seriously lost with the loss of water!

⑤: Don't pour the hot oil of fried peppers directly on the fish skin. You can add it after proper cooling!