Minnow jelly

Method of minnow freezing:

Raw materials for making minnow jelly:

Fresh fish 1000g, pork 300g, cooking wine 50g, scallion 10g, refined salt 10g, ginger 5g, monosodium glutamate 1.5g, sugar 5g, large meal 5g, pepper 2G, chili sauce 3G, egg white 1.

Steps for making minnow jelly:

1. Remove the head, scales, fins and internal organs of the fresh minnow, wash them, remove the membrane from the abdomen, then cut the meat from the back, remove the small spines, and cut it into 3 cm long and 1.5 cm wide pieces.

2. Peel pork, cut into large pieces and wash.

3. Peel the green onion and ginger, wash them and pat them loose; sew the Zanthoxylum bungeanum and Chinese cabbage into small bags with gauze.

4. Put the fish fillets into the porcelain basin, put them into the steamer, steam them with high heat, take them out and put them into small dishes for use.

5. Put the pork into the pot, add 1200 ml of water, and then put cooking wine, monosodium glutamate, green onion, ginger, salt, sugar and Chinese prickly ash. Bring it to a boil over high heat, then stew it with warm fire. Take out the pork, green onion, ginger and big bag. Pork for other purposes.

6. Stir with a little water and egg white, then stir into the pork soup and bring to a boil

The characteristics of minnow jelly are as follows

It is white in color, fresh in taste and tender in meat.

Minnow jelly

Minnow is a Korean dish, characterized by white color, fresh taste and tender minnow.

essential information

[recipe name] minnow jelly

[cuisine] Korea

[taste characteristics] the color is white, the taste is fresh, and the minnow is tender

Production process

1. Remove the head, scales, fins and internal organs of the fresh minnow, wash them, take out the membrane from the abdomen, then cut the meat from the back, remove the small spines, and cut it into 3 cm long and 1.5 cm wide pieces. 2. Pork skin, cut into large pieces, wash 3, scallion, ginger skin, wash, pat loose; pepper, seasoning with net gauze into small bags. 4. Then put the fish fillets into the porcelain basin, put them into the steamer, steam them with high heat, take them out and put them into small dishes for later use. 5. Put the pork into the pot, add 1200 ml of water, then put cooking wine, monosodium glutamate, green onion, ginger, salt, sugar and Chinese prickly ash. Bring it to a boil over high heat, then stew it with warm fire. Take out the pork, green onion, ginger and big bag. Pork for other purposes. 6. Stir with a little water and egg white, then stir into the pork soup, bring to a boil, remove the froth, filter the residue with gauze, put the soup in a small dish, cool it, put it in the refrigerator, freeze it, and take it as you like.

Longitude: 104.06573486

Latitude: 30.65946198