问：
买新鲜的鱼菜皮肤不知道该怎么做，请朋友帮忙介绍如下。谢谢您！

答：
[原料配件]
鱼皮革一千克，生姜10克，50克的蔬菜心脏3克，鸡汤l000，香菜4克，熟鸡肉油25克，味精LG电子，述翥你l00克，生姜15克，蟹肉100克，100绍酒，白胡椒克0.5克，盐5，水，淀粉克，50克，葱结15，麻油25克，10克的克洋葱没有，
[烹饪方法]

1。鱼皮肤浸泡于沸水中煮一会儿水，沙涩，清洗，删除，变成切成5厘米的棱镜;在修成每个物种的鹦鹉嘴形蔬菜，然后将4刀改变。锅放火，包你一述翥，粗司柽燃烧热量，释放石油的翠绿色蔬菜，浇沥油备用。
2。挑起成书竹壶集，铲你30克，放入姜，葱炒后，小少飞火吴调出香味结，释放绍酒50克，鸡汤500，鱼皮，克纯和软，拿起备用。
3。另一种泛上设置，包你一述翥70克，直到启程热，投入葱，姜不略有加快，将释放部分炸蟹肉，加入绍酒50克，鸡汤一勺子每50克，释放鱼皮，绿色蔬菜少飞，加入盐，味精，淀粉，水钩英，浇油和麻油鸡熟了，自退出胡椒，放上香菜即成。
[工艺关键]
蟹肉是丰富，新鲜的蟹黄，可用的剥离，所谓的“轻蟹肉地铁的座位上，”蟹优越。
[风味特点]
皮肤是海鲜中的宝藏。 “螃蟹鱼皮为”南通“四新”之三。明？王分析“三才”设想的是：“在沙不能轻，居民减少肉类，他们与汤泡网的皮肤，可以链为脍。”新鲜皮肤是明代，“现在是切断在燃烧”获得原甜美的清新之美。和现代因为原产地，运输，储存等诸多因素，往往皮肤所用菜，厨师内地的{zh1}手段。新鲜皮肤间隙水饱和度，胶质蛋白，没有任何变化，是非常清楚的皮肤，泡沫和灵活，并保持其海鲜，果汁杰维斯，美味异常顺利，再加上蟹肉，黄瓜背景，色彩悦目，品尝新鲜的鱼蟹肉蔬菜的皮肤通常晚餐头。

Buy fresh fish dish skin do not know what to do, ask a friend to help introduce the following. Thank you!

Question:
buy fresh fish dish skin do not know what to do, ask a friend to help introduce the following. Thank you!

Answer:
[Ingredients accessories]
fish leather 1,000 grams, ginger 10 grams, 50 grams of vegetable Heart 3, l000 g of chicken broth, parsley 4 grams, cooked chicken oil 25 grams, monosodium glutamate l g, Shuzhu You l00 grams, 15 grams of ginger, crab 100 grams, 100 grams of Shaoxing wine, white pepper 0.5 gram, 5 grams of salt, water, starch 50 grams, 15 grams of onion knot, sesame oil 25 grams, 10 grams of onion did not,
[cooking methods]

1. the fish skin were immersed in boiling water for a moment, astringent sand , rinsing, remove and change the prism cut into 5 cm pieces; to Xiucheng Each species of parrot beak-shaped vegetables, and then changed into a four knives. Set fire pan, ladle one Shuzhu You, Zhi Sicheng burning heat, releasing the oil to the emerald green vegetables, the pouring Lek oil stand-by.
2. to stir the pot set, scoop into Shuzhu You 30 grams, put ginger, green onions stir-knot out fragrance, the release Shao liquor 50 grams, 500 grams of chicken broth, fish skin, after the transfer of small Shaofei Fire Wu pure and soft, picked up stand-by.
3. an alternative set each on a pan, ladle one Shuzhu You 70 grams, till the Qicheng hot, put onion, ginger is not a slight speeding, will release partial fried crab meat, add Shao liquor 50 grams, one scoop of chicken soup 50 grams, release the fish skin, green vegetables Shaofei, add salt, monosodium glutamate, starch, water hook-Ying, pouring oil and sesame oil were cooked chicken, withdrawal of self-pepper, throw in some coriander leaves Serve.
[craft key]
crab meat that is rich roe with fresh crab, are stripping are available, so-called “crab meat Subway light on the seats,” crab superior.
[flavor characteristics]
skin is the seafood in the treasure. “Crab fish skin” for “Nantong four fresh” ter. Ming? Wang Analysis of “Sansai Zue,” in mind are: “Light in the sand can not go, people cut their meat, their skin with the soup bubble net, can strand as kuai.” Fresh skin is the Ming Dynasty, “is now cut off is burning” obtaining the original sweet, fresh beauty. And modern because of origin, transport, storage and many other factors, often used for skin were dishes, cook the Mainland were a last resort. Fresh skin interstitial water saturation, glial protein, there is no variability, it is crystal clear skin, foam and flexible, and to maintain its seafood, juice Jervis, delicious smooth anomalies, coupled with crab meat, cucumbers background, color pleasing to the eye, taste very fresh crab meat fish vegetables skin generally head for dinner.05-09-28