Fish bone with hibiscus

Fish bone with hibiscus

Raw materials for making Hibiscus fishbone:

Ingredient: 100g fish bone.

Ingredients: 25g water hair yulanpian, 25g cooked ham, 25g cucumber skin.

Ingredients for making Hibiscus fishbone:

15 g cooking wine, 1.5 g refined salt, 100 g clear soup, 3 egg white, 15 g wet corn flour, 5 g chicken oil.

The procedure of making fish bone with Hibiscus is as follows:

1. Wash the fish bone with clean water, put it into the basin, soak it in boiling water for two hours, steam it in the drawer for 30 minutes, then take out the fish bone with good hair, and put it into the basin (the fish bone is soft when it's good, pinch it with a little effort to make it half); if it's not good, steam it in the drawer until it's good. Then rinse the fish bone with clean water, take it out, put it into a small basin, inject clean water (subject to the fish bone), put it into the refrigerator for about 10 hours, take it out when the hair is full, decant the water, and cut it into small pieces with a knife.

2. Cut ham, watery Magnolia slices and cucumber skin into slices of 8 points long, 4 points wide and 1 point thick. Pour egg white into a large bowl, add 100g water, add cooking wine and refined salt, mix well, steam in the drawer, and serve as Hibiscus soup. Take it out and spoon it into the soup plate.

3. Pour clear soup into the pot, add fish bone, ham slice and Magnolia slice, add a little cooking wine and refined salt, adjust the taste, cook on the fire for about two minutes, and then add cucumber skin. Dilute the cornmeal with water, pour it into a pan and hook it into sauce. Sprinkle with chicken oil and pour it on the hibiscus soup to form Hibiscus fish bone.

Fish bone with hibiscus

Hibiscus fishbone is delicious and nutritious. The main ingredient is 100g fishbone.

raw material

Ingredients: 25g water hair yulanpian, 25g cooked ham, 25g cucumber skin.

Seasoning: 15g cooking wine, 1.5g refined salt, 100g clear soup, 3 egg white, 15g wet corn flour, 5g chicken oil.

practice

1. Wash the fish bone with clean water, put it into the basin, soak it in boiling water for two hours, steam it in the drawer for 30 minutes, then take out the fish bone with good hair, and put it into the basin (the fish bone is soft when it's good, pinch it with a little effort to make it half); if it's not good, steam it in the drawer until it's good. Then rinse the fish bone with clean water, take it out, put it into a small basin, inject clean water (subject to the fish bone), put it into the refrigerator for about 10 hours, take it out when the hair is full, decant the water, and cut it into small pieces with a knife.

2. Cut ham, watery Magnolia slices and cucumber skin into slices of 8 points long, 4 points wide and 1 point thick. Pour egg white into a large bowl, add 100g water, add cooking wine and refined salt, mix well, steam in the drawer, and serve as Hibiscus soup. Take it out and spoon it into the soup plate.

3. Pour clear soup into the pot, add fish bone, ham slice and Magnolia slice, add a little cooking wine and refined salt, adjust the taste, cook on the fire for about two minutes, and then add cucumber skin. Dilute the cornmeal with water, pour it into a pan and hook it into sauce. Sprinkle with chicken oil and pour it on the hibiscus soup to form Hibiscus fish bone.

Longitude: 104.06573486

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