The method of making mustard and spicy cold mixed fish skin

Ingredients and materials

Mud carp skin and grass carp skin can both weigh 300g

Red pepper shreds, coriander stems, scallion shreds, garlic, sesame seeds in moderation

Jinba Green Mustard Spicy 5g

Jinba sashimi fresh dew 20g

Zhanwang Soup Fresh Chicken Powder 5g

Salt, sesame oil in moderation

The method of making mustard and spicy cold mixed fish skin

1. Put water into the pot and bring it to a boil

2. Add ginger and scallions

3. Add fish skin and blanch in water. Remove from water

4. Soak the fish skin in ice water for 5 minutes, which makes the texture more crisp and refreshing

5. Remove and absorb the water, then cut the fish skin into 5cm long pieces

6. Add the main ingredients and seasonings such as Jingba green mustard, Jingba sashimi fresh sauce, Zhanwang soup fresh chicken powder, etc. to the plate

7. Stir evenly

8. Arrange the plate for embellishment

Tips

After blanching the fish skin, soak it in ice water to make it more crispy and refreshing

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