What kind of fish skin is cold fish skin?

Cold fish skin is usually made of herring skin. The use of herring skin can make the skin taste stronger and taste better. The skin of herring contains white blood cells, which can enhance immune function and kill cancer cells. "Fish skin" tastes sweet and salty and has nourishing effect; In dietotherapy, "fish skin" is rich in protein and various trace elements, and its protein is mainly composed of macromolecular collagen and mucopolysaccharide, which is a good product for ladies' beauty, skin care and beauty. It is found that the white blood cell monoamine in "fish skin" has anti-cancer effect.

Fish skin is transparent, the cortex is thick, the color is white, and the one without salty taste is the top grade. If the color is deep and salty, it is defective, because it is not easy to rise after soaking. If the color is red, it means that it has deteriorated and rotted. It is called oil skin and cannot be eaten.

The practice of cold fish skin:

Scrape the scales off the bought fish skin, put it into the pot, sprinkle with appropriate amount of salt and rub it repeatedly by hand. Then wipe off all the dirt on the surface of the fish skin and rinse it for many times until it is clear water. Cut the cleaned fish skin into small pieces with a knife, put water in the pot, add onion and ginger slices to boil, pour the fish skin into the boiled onion and ginger water, and the water will boil again. Add cooking wine and cook until the fish skin becomes soft, and take it out.