Crystal salmon

Production materials of crystal salmon: main ingredients: 1000g of salmon, 1500g of pork skin, auxiliary materials: 10g of mushrooms (fresh), 5g of auricularia auricula (water hair), 20g of spinach, 20g of winter bamboo shoots, 2g of monosodium glutamate, 10g of ginger, 10g of shallots, 7g of salt, 15g of cooking wine and 3g of pepper. Features of crystal salmon: beautiful appearance. The practice of crystal salmon: 1. Boning and peeling the salmon, slicing it into small slope blades and putting it into a bowl; 2. Add salt, cooking wine and a little broth to the fish, steam it in a steamer for 5 minutes, and take it out for later use; 3, mushrooms are pedicled and washed; 4, fungus pedicled, washed; 5, spinach is washed clean; 6, the winter bamboo shoots are peeled off and washed; 7, onion ginger, washed; 8. Put the pigskin in a boiling pot and scald it slightly, take out the scraped dirt and the meat left on the pigskin, then cut it into filaments and put it into a pot; 9. Add 3,000 ml of clean water to shredded pork skin, add cooking wine, monosodium glutamate, refined salt, onion, ginger and pepper, steam them in a steamer for 4 hours, take them out, filter the residue with a reed, and keep the juice for later use; 10. Wash and dry a large enamel plate, pour half of pigskin juice, and cool and solidify in the refrigerator; 11. Then put the steamed salmon on the solidified juice; 12. Use ham to make fish's tail and fins, fungus to make eyes, spinach cut into silk to make fish gills, bamboo shoots to make fish bellies, mushrooms to make fish heads, and make four similar fish shapes; 13. Pour the other half of pigskin juice, cool it in a cool place, then cut it into pieces, and put it into a plate according to the original shape. Tips for making crystal salmon: 1. Pigskin must be washed, pig hair removed and lard scraped off, otherwise the juice will be opaque and turbid; 2. Set the salmon shape in the middle, or use other raw materials or other shapes; 3, the other half of the pigskin juice, keep the temperature, not solidified. Health tip: this dish is a summer delicacy and the top grade of cold dishes. Food compatibility: Auricularia auricula (watery hair): Auricularia auricula should not be eaten with snails. From the perspective of food medicinal properties, cold snails, when encountering slippery Auricularia auricula, are not conducive to digestion, so they should not be eaten together. People suffering from hemorrhoids should not eat auricularia auricula and pheasant together, pheasant has little toxicity, and eating them together is easy to induce hemorrhoid bleeding. Auricularia auricula should not be eaten with wild ducks. Wild ducks are sweet and cool, and they are prone to indigestion.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)