Temperature cucumbered fish skin
By VicentaLakin
Sea cucumbers, which are made in cold waters on both sides of the North and the North Atlantic, are deep-sea fish with little smell, and when we bought them, they were net fish that had been cut in the belly, their skins were so thick, they contained rich gelatine proteins, they were beauty products; they had been eaten once, they had a great taste, and they had bought a four-pound, cut their skins off, and they were made of hot fish。
Recipe Recommendations
Steps for Temperature cucumbered fish skin
1
The sea cucumber washes, drops it in boiling water, it's too big to need two sides. Water
2
The whole body shrinks, and the black skin of the fish is wiped out with a ball of steel, and can't eat like sand
3
Cut off the skin, mainly on the belly of the fish. The skin is special in this place. Thick
4
Fish skins cut into strips
5
Put another pot in the water, put a piece of onion, two slices of ginger, and when the water opens, put it in the skin, and then water again
6
It's fast. It's too long to cook. The skin will melt
7
cucumbers, peppers, onions, all sliced in silk, and pelt in a plate
8
Put all the sauce in the bowl, and then we'll put it in the disk