In the south, especially in the Lingnan region, fish skin is a very important ingredient.

Cold dressing, stir-frying, stewing, soup, frying, frying...... Any way you can think of it can be used on the skin of the fish.

Not only people in the Cantonese cuisine area like it, but also fish skin plays a very important role in Fujian cuisine.

The world-famous Buddha jumping over the wall, if you want to make the soup thicker and hang on the wall to reach the best state, fish skin is an indispensable ingredient.

In the north, however, little is known about fish skins.

At most, it is because I have seen the tip of my tongue and learned about Chen Tianji's fish skin, so I know that fish skin can be eaten cold.

But not many people actually try it.

Even in the perception of many northerners, the skin of fish is too fishy to eat.

For example, mackerel, whether the northerners make dumplings or stewed meat, first of all, they have to remove the skin of the fish, and even the red meat with the skin of the fish must be removed, in order to get rid of the fishy smell.

The main reason why there is such a big difference in the diet of the north and the south is that the southerners are good at making dried seafood.

A long time ago, the southerners applied the principle of "dried raw incense" to dried scallops, oysters, razor clams, fish maw and many other sea mistakes, and fish skin is no exception.

There are two types of fish skins: freshwater fish skins and saltwater fish skins, both of which can be used in dishes.

However, relatively speaking, the skin of marine fish is dried and needs to be soaked.

The freshwater fish skin does not need to be dried, and it can be directly made into a dish by tearing it off, which is relatively fresher in taste.

Among all freshwater fish, the most delicious cold mix is the skin of grass carp, which is the skin of Anhui fish on the tip of the tongue.

It happened that there was a wild grass carp in the water tank in the lobby, and Xu Zhuo planned to catch one, remove the fish skin, and try the taste of cold dressing.

If you can, let Chen Guifang buy some finished freshwater fish skins and put them new in the store.

If the taste is average, or everyone is not used to eating fish skin, then dispel new ideas.

However, this skill will not be wasted, and there will definitely be a chance to go to the south in the future, and it can be used to pretend to be ...... Ahem, learn from others.

Well, you can't keep thinking about pretending to be forced all day long.

When he came to the lobby, Xu Zhuo used a copy net to fish out a grass carp of more than three catties from the aquarium.

Take it to the back kitchen, scrape the scales and pick the gills, disembowel, and arrange the fish clearly.

Next, it's time to remove the skin.

There are many ways to remove the skin of the fish, especially this fresh fish, which can be quickly torn off by any method, and it will be very complete.

After Xu Zhuo obtained the skill of cold fish skin, he also learned how to peel the fish.

His method is very simple, he only needs a chopstick to tear off the skin of the fish.

The specific operation is as follows: cut the fish from the back of the fish's head, along the back of the fish, all the way to the tail, and cut the skin of the fish.

Then, from the third of the front of the fish, slowly reach in with a chopstick under the skin to separate the skin from the flesh.

After penetration, push the chopsticks horizontally and vigorously towards the tail of the fish, and push the chopsticks out all the time, and two-thirds of the skin of the fish has fallen off.

Then he grabbed the skin of the fish and pulled it forward, tearing off the first half of the skin, and the whole skin fell off the body completely.

Then use the same method to remove the skin from the other side, and you get two very complete fish skins.

"What are you doing? Are you going to make fish balls?"

The old man was also in the store today, and when he saw Xu Zhuo taking a grass carp and peeling off the fish skin, he thought he was going to make fish balls.

came over and planned to knock Xu Zhuo and ask him to pay more attention to the dishes of Lu cuisine, and not to pay attention to other cuisines.

Xu Zhuo didn't think about it so much, he said: "It's hot, I want to make a cold fish skin to try...... Grandpa, what is the best way to do this peeled fish?"

Dishes such as boiled fish are made with skin on.

And the skin of the fish seems to be only fish balls.

But when it comes to fish balls, the old man unconsciously thinks of the dispute over cuisines.

So Xu Zhuo kicked the ball to the old man and asked him to come up with an idea, so that he would not have to say that he would learn the dishes of other cuisines.

The old man didn't have any idea about Xu Zhuo's behavior of making fish skin.

Because Lu cuisine does not make fish skin, in recent years, the method of eating fish skin in the south has spread to the north, and Lu cuisine has some innovative dishes with fish skin.

But the old man who adheres to tradition will naturally not touch these innovative dishes.

"The cold salad fish skin is also good, the last time I went to Guangzhou, I tasted the fish skin twice, the taste is very good, and the taste is also very fresh......

As for the fish, Lu cuisine has a hibiscus fillet that is just about to be made with the skin of the fish, if you want to learn, I can teach you later. ”

The old man took the piece of fish and looked at it, then took the kitchen knife and began to debone.

Xu Zhuo, on the other hand, took two pieces of fish skin and put them in a basin, and poured salt and vinegar into them to scrub them.

Salt washes away mucus from the skin, while vinegar makes it crispier.

After scrubbing, rinse several times with water.

In general commercial practice, the fish skin is put into alkaline water to make the fish skin soak and swell, which can make the fish skin thicker, better taste, and more portion.

But today's increase in hair is exempted.

If you eat it yourself, you don't need to cheat.

After the skin is washed, bring water to a boil and prepare to blanch the skin.

At the same time as boiling water, prepare a basin of ice water to cool the scalded fish skin.

Only by cooling down quickly can the fish skin be crispy and elastic, and the taste is abnormal.

Xu Zhuo put half a basin of ice cubes in the basin, and then added half a basin of cold water, and when the ice began to melt, the water temperature in the basin would be further reduced.

After the water boiled, Xu Zhuo poured some cooking wine into the pot, and then put two pieces of fish skin in it to blanch.

The boiling time is very short, forty seconds is enough.

From the original crumpled lump, it quickly unfolded, and then the skin began to curl and deform.

At this time, the fish skin can be fished out.

Because if it takes a long time, the skin of the fish will be overripe and rotten.

Remove the skin and put it directly in cold water to cool.

Taking advantage of this time, Xu Zhuo put on a wok and made a little fried peanuts with peanut oil.

Deep-fried peanuts mixed into the fish skin not only enrich the taste of the fish skin, but also increase the flavor and make this cold dish more delicious.

In addition to fried peanuts, this dish also uses ingredients such as sliced scallion, shredded green onion, shredded ginger, and shredded green pepper.

After everything was ready, the fish skin was already cold, Xu Zhuo fished the fish skin out of the ice water, first used kitchen paper to absorb the moisture on the surface, then spread the fish skin on the cutting board, and began to shred.

The shredded fish skin should not be too wide, too wide for the seasoning to soak through, and it is not very convenient to eat.

It can't be too narrow, if it's too narrow, you won't be able to taste the crisp and springy taste of the fish skin.

The most suitable width should be in three to five millimeters.

After the fish skin was cut, Xu Zhuo couldn't help but pinch one and put it in his mouth to taste it, the taste was crisp, the mouth was springy, and there was an indescribable deliciousness.

Coupled with the cold and cold, it is even more delicious in this steaming kitchen.

This......

It's an indescribable delicacy!