Frozen Fish Skin
Fish Variety: Alaska Pollock, Atalantic Cod, Red Fish or as required.
Packing: 10kgs/Block, Pallet in Bulk.
The Nutrition Value of Fish Skin and suggested recipe
Fish skin is rich in protein and trace elements. Its protein is mainly composed of macromolecule collagen and mucopolysaccharide. It is a good health care product for women. Recent medical studies have found that leucine in fish skin has anti-cancer effect.
Method of eating
Fish skin products with pure meat, thick, no salty taste is preferred. Before eating, fish skin should be soaked in warm water at 70 C for 30 minutes to make the skin thicker. Brush the sand off the skin with a brush, then soak in a warm water pot at 40 C for 2 hours, and then soak in clear water. When swelling, the heating time should be controlled according to the thickness of the skin, so as to avoid the melting of the thin skin.
Scallion Fish Skin
Raw materials:
Shark skin, fragrant leaves, tangerine peel, anise, ginger and onion.
Accessories:
Shallot 25g, shallot 60g, garlic 8g, ginger 5g, dried pepper 4, anise 1.
Practice:
1. Shark skin 350g, clean;
2. Put the fish skin into the pot, add some water and 2 fragrant leaves, 1 g orange peel, 2 pieces of anise peel, a small part of orange peel, 5 g ginger and 10 g onion, and boil for 8-10 minutes.
3. Cut the cooked fish skin into small pieces.
4. Preparing accessories: 25 g green onion, 60 g green onion leaves, 8 g garlic, 5 g ginger, 4 dried peppers, one star anise;
5. Heat the pan and add 30 ml olive oil.
6. Add onion, ginger, anise, dried pepper and garlic.
7. Stir-fry the fish skin and add 15 ml abalone juice with sauce.
8. Finally, add onion leaves, pepper oil 2ml, salt 2g, stir-fry until the onion leaves become soft, sprinkle with a little wet starch Scutellaria.
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