Crispy Carp Skin

Name: Crispy Carp Skin
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 4 pieces (fish skin) carp; Several Fried peanuts; 1000ml Ice water; A short paragraph Cucumber; 1 piece parsley; Some Cooked white sesame; Some Secret soy sauce; Some sesame oil; 4 slices garlic; 1 capsule chili; Some ginger

by Cat Cat Flower Kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

The time-honored "Chen Tianji" in Xiguan is located in No. 3 Lane, 15th Fu, Baohua Road, Guangzhou. Chen Tianji has three treasures: refreshing fish skin, boat porridge, and chee cheong fun, especially the box of cold fish skin, which is crisp, Spring teeth, without the slightest bit of fishy smell, after eating it, it will return to the taste. Every time I go to Guangzhou, I always go to "Chen Tianji", sit in the alley of Xiguan full of historical charm, order a box of refreshing fish skin, and reminisce about the historical glory of Xiguan...

Crispy Carp Skin

1. The carp skin is washed repeatedly with light salt water to remove impurities, and a little pepper is added for the last time to remove the fishy smell.

2. Cut the fish skin into strips 10 cm long and 1 cm wide. Heat the pot until the water boils, add the cooking wine, add the cut fish skin and boil it in water for 40 seconds.

3. Three parts of ice water, after picking up the fish skin, put in the first part of ice water, stir a few times with chopsticks, pick up and put in the second part of ice water, repeat the above action, pick up and put the third part of ice water to soak Pick it up after 20 seconds.

4. Add various auxiliary materials (except peanuts and soy sauce), heat the sesame oil and pour it over.

5. Stir well and put in the refrigerator for 30 minutes.

6. Top with secret soy sauce, peanuts and coriander leaves before serving.

Tips:
Friends who like spicy food can add chili noodles appropriately. The secret soy sauce can be prepared according to everyone's taste. This time, I used shallots, scallions, onions, etc. to fry them first, add in extremely fresh soy sauce, a teaspoon of soft sugar, and a little Jinhua ham stock.