Maw is not a fish stomach, but a fish's eel. It is also called a fish maw. Cockroaches are the organs in the fish that allow the fish to float up and down in the water. The clams of the lionfish family and the sea otters are more developed, and many clams of fish are already degraded. The type of fish maw is me, including herring belly, yellow lip maw, big yellow fish maw, and herring, etc., are all precious products. Maw is one of the eight treasures of seafood. It has a delicious and nutritious taste. The main nutrients are sticky colloidal high-protein and polysaccharides. It was determined that each hectogram of dried fish maw contained 84.4 protein, 0.2 g of fat, 0.2 g of fat, 50 mg of calcium, 29 mg of phosphorus, and 2.6 g of iron. The fish maw is not only a delicacy on the table, but also has considerable tonicity and medicinal value to the human body. It has kidney, lungs, liver, bleeding, anti-cancer and other functions. It is processed into surimi gel with fish gills, and has many uses in medicine, sanitation and industry.
(I) Processing methods
Maw processing method is relatively simple, after the anatomy of the fish, the cockroach is taken out, regularly longitudinally cut open, the cockroach is removed, and the cockroaches are cut open regularly, washed with water, remove blood tendons, put on the mat, and flip it on time. The sun can be dried until it is dry. To prevent insects, it can be smoked with sulfur in the sun. Smoke when put the appropriate amount of sulfur in the bowl, lit after the bottom of the cylinder, and then put on the basket or sieve on the fish into the cylinder, the cylinder mouth with sacks, smoked about 4 hours to remove the sun. The finished product is flat and regular, with a translucent milky white or yellowish and glossy finish as the top grade.
(b) Foaming and eating methods
Maw Maw is a noble raw material for cooking dishes. It can be used to make braised fish maw, pork belly, fish soup belly, big mackerel, and other famous dishes. Before the fish is eaten, it must be soaked in advance. There are two methods, oil and water. Thick and thick fish maw two methods can be, and thin fish maw, water is erosive, or the use of oil is better.
1. Oil, yellow fish maw, mackerel and other small fish maw should use oil. Wash the fish belly with warm water and drain it, then put it in a warm oil pan and fry it. The oil must be kept at a low temperature in order to ensure quality. Do not fry yellow when exploding, and do not penetrate outside. When the fish's belly is deep-fried and the hand is broken, it can be removed when the section is sponge-like. However, it is important to note that the fish maw is not of the same thickness and will not be fried at the same time. Yellow lip belly, hair often belly, squid and other large head and thick, when the oil is made, the first fish maw in the low-temperature cooking pot Chinese fire 1-2 hours, see the fish after the softened, and then use more prosperous fire to increase oil Warm, and keep turning until the fish's belly is swollen and full. However, the fire must not be overheated.
2. Water: First use water to soak the fish's belly for a few hours, wash it clean, put it in a pot, add cold water and boil it away from the fire, wait for cooling and then burn it. Burn it two or three times a day, remove it after two days, soak it in water. use.
When soaking the fish belly, avoid contact with boiled shrimp or crab water to avoid contamination.
(I) Processing methods
Maw processing method is relatively simple, after the anatomy of the fish, the cockroach is taken out, regularly longitudinally cut open, the cockroach is removed, and the cockroaches are cut open regularly, washed with water, remove blood tendons, put on the mat, and flip it on time. The sun can be dried until it is dry. To prevent insects, it can be smoked with sulfur in the sun. Smoke when put the appropriate amount of sulfur in the bowl, lit after the bottom of the cylinder, and then put on the basket or sieve on the fish into the cylinder, the cylinder mouth with sacks, smoked about 4 hours to remove the sun. The finished product is flat and regular, with a translucent milky white or yellowish and glossy finish as the top grade.
(b) Foaming and eating methods
Maw Maw is a noble raw material for cooking dishes. It can be used to make braised fish maw, pork belly, fish soup belly, big mackerel, and other famous dishes. Before the fish is eaten, it must be soaked in advance. There are two methods, oil and water. Thick and thick fish maw two methods can be, and thin fish maw, water is erosive, or the use of oil is better.
1. Oil, yellow fish maw, mackerel and other small fish maw should use oil. Wash the fish belly with warm water and drain it, then put it in a warm oil pan and fry it. The oil must be kept at a low temperature in order to ensure quality. Do not fry yellow when exploding, and do not penetrate outside. When the fish's belly is deep-fried and the hand is broken, it can be removed when the section is sponge-like. However, it is important to note that the fish maw is not of the same thickness and will not be fried at the same time. Yellow lip belly, hair often belly, squid and other large head and thick, when the oil is made, the first fish maw in the low-temperature cooking pot Chinese fire 1-2 hours, see the fish after the softened, and then use more prosperous fire to increase oil Warm, and keep turning until the fish's belly is swollen and full. However, the fire must not be overheated.
2. Water: First use water to soak the fish's belly for a few hours, wash it clean, put it in a pot, add cold water and boil it away from the fire, wait for cooling and then burn it. Burn it two or three times a day, remove it after two days, soak it in water. use.
When soaking the fish belly, avoid contact with boiled shrimp or crab water to avoid contamination.