Warm Sea Cucumber Fish Skin

Name: Warm Sea Cucumber Fish Skin
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: A Sea Cucumber Spot; A Cucumber; 1 Hot pepper; 3 segments shallot; 2 tablets ginger; 20ml Soy sauce; 10ml Rice vinegar; 5g Sugar; a little sesame oil; a little Dried red pepper

by Yoha Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Sea Cucumber Fish is produced in the cold waters of the Arctic and the North Atlantic. It is a deep-sea fish and has almost no fishy smell. When we buy it, it is clean fish with its belly and intestines removed. Its skin is very thick and rich in collagen. , It is a good beauty product; once eaten sea cucumber grouper, the taste is excellent, and bought another 4 kg weight, cut the fish skin, and made the warm-mixed fish skin separately.

Warm Sea Cucumber Fish Skin

1. Rinse the sea cucumber grouper and blanch it in boiling water. The fish is too big and needs to be blanched on 2 sides anyway.

2. Blanch the water until the whole body of the fish shrinks and tightens. Take it out and wipe off the black skin of the fish with a steel wire ball. It cannot be eaten like sand.