Warm Sea Cucumber Fish Skin

Name: Warm Sea Cucumber Fish Skin
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: A Sea Cucumber Fish; Some Green Red Pepper; Some Yuan onion; Some Maggi Fresh Soy Sauce; Some Vinegar; Some sesame oil; Some salt; Some Chicken Essence

by Female anchor who loves cooking

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Sea Cucumber (Langpus fish) belongs to the round-fin fish family. Carnivorous fish, short and thick, found in the Arctic and iceberg areas on both sides of the North Atlantic. Living at a depth of 200 meters under the sea, without any pollution, the natural environment remains the original ecology. The pure line of sea cucumber spot is natural and wild, and it is a rare deep-sea cold-water fish species. 3 advantages of sea cucumber spots:
1. Thick fish skin: Fish skin resembles sea cucumbers, accounting for one-third of the fish's weight. It is rich in collagen and is the best natural skin protector.
2. More fish oil: deep-sea fish oil-unsaturated fatty acid, is a blood vessel scavenger, the nemesis of hypertension and heart disease.
3. High calcium content: There is only one cartilage in sea cucumber spot, which contains extremely high calcium. It is the best choice for children and the elderly to supplement calcium. "

Ingredients

Warm Sea Cucumber Fish Skin

1. One sea cucumber grouper is not thawed or half thawed

2. Add sea cucumber spots to water at about 80 degrees and soak for about 30 seconds.

3. Take out and wipe off the hard sand on the surface of the fish with a clean steel wire ball, and then clean the internal organs and gills of the fish.

4. Divide the fish into two along the middle bone (the sea cucumber spot has only one big thorn and it is brittle)

5. Separate the skin and flesh of the other half of the sea cucumber spot without spines (the back of the fish skin)

6. Fish skin front

7. Change the fish skin to a knife, cut into strips, fly the water until it is firm, pick up the clean water and put it into the container

8. Wash and shred the colored pepper and spring onion, lightly splash in water

9. Add old vinegar, Maggi fresh soy sauce, sesame oil, salt, chicken essence, and finally drip into sesame oil.

10. A fragrant and slightly spicy warm mixed sea cucumber skin is ready.

Tips:
1. To treat the hard sand on the surface of the fish skin, you can also put the fish in a container and pour it in hot water at 80 degrees.

2. The taste of sea cucumber fish skin is the same as that of sea cucumber, and the nutritional value is not inferior to that of sea cucumber, and there is no fishy smell, which is really good.