Three fresh fish lips

Three fresh fish lips method:

Raw materials for making three fresh fish lips:

25kg water hairy fish lips, 100g canned bamboo shoots, 50g water hairy mushrooms, 50g cooked ham, 1.5kg net old hen, 500g fat duck, 10g sugar, 12g salt, 3G monosodium glutamate, 10g sesame oil, 15g cooking wine, 10g fresh ginger, 10g Lake powder and 10g scallion.

Three fresh fish lips processing steps:

1. Cut ham, bamboo shoots and mushrooms into rectangular pieces; cut fish lips into 3cm square pieces.

2. Clean the chicken and duck, soak them with boiling water, then wash the blood foam with clean water, put them into the pot and add 3kg of clean water. Bring to a boil over high heat, turn to low heat and simmer. Add onion and ginger, boil 1.5kg chicken and duck soup, filter it into chicken and duck clear soup, and wait for use.

3. Fish lips with boiling water pan through, fished out, and then take part of chicken and duck soup into the pot, fish lips and chicken and duck soup pan again, fished out, do not pour out the soup.

4. Add chicken and duck soup and fish lips into the pan. Soak bamboo shoots and mushrooms in boiling water, remove them and put them into the pan. Cook for 5 minutes. Add ham slices, salt, sugar, cooking wine and monosodium glutamate. Cook for a while. Thicken them with starch. Sprinkle with sesame oil and put them on a plate

The characteristics of three fresh fish lips are as follows

The sauce is thick and delicious. The fish lips are soft and smooth.

Three fresh fish lips

Three fresh fish lips, is a famous dish, belongs to the Cantonese cuisine, thick juice, delicious, smooth fish lips, rotten glutinous delicious, mainly in Shuifa fish lips 1.25 kg, canned bamboo shoots 100 g, Shuifa mushroom 50 g, cooked ham 50 g, net old hen 1.5 kg, fat duck 500 g, sugar 10 g, salt 12 g, MSG 3 G, sesame oil 10 g, cooking wine 15 g, fresh ginger 10 g, Shuidian powder 10 g, scallion 10 g production It's made of.

Production method

1. Cut ham, bamboo shoots and mushrooms into rectangular pieces; cut fish lips into 3cm square pieces

2. Clean the chicken and duck, soak them in boiling water, then wash the blood foam with clean water, put them into the pot, and add 3kg water. Bring to a boil over high heat, turn to low heat, add onion and ginger, cook 1.5kg chicken and duck soup, filter to chicken and duck clear soup, and set aside

3. Fish lips with boiling water pan through, take out, and then take part of chicken and duck soup into the pot, fish lips and chicken and duck soup pan again, take out, do not pour out the soup

4. Add chicken and duck soup and fish lips to the pan. Soak bamboo shoots and mushrooms in boiling water. Remove and put them in the pan. Cook with fish lips for 5 minutes. Add ham slices, salt, sugar, cooking wine and monosodium glutamate. Cook for a while. Thicken with starch. Sprinkle with sesame oil. Serve on a plate.

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