1, prepare the required materials for the first time;
2. Soak the fish glue for 2 hours and wash it;
3. Then take out the ribs and drain the water;
4, then the red dates are pitted;
5. Put the fish glue, ribs, red dates and ginger into the stew and add water;
6. Select the "fish glue" function of the rice cooker and start the rice cooker; special
7. When the time is 10 minute, add Lycium barbarum;
8. After the last process, add a little salt to taste.
Extended data:
Fish glue: Red-billed sole fish glue, Beihai glue, Island Lake glue and Arowana glue.
1, red-billed sole gum
There are two laws in the middle, which are inherent in red gum. It's in the meat. Red mouth glue, the stew is clear, and the meat is tough and the smell is not heavy. Even if it is stewed for more than four hours, the meat will not melt, but will only soften a little. The sole gum has good taste and efficacy.
2. Beihai glue
High cost performance, good efficacy, thick meat, two ears, but some are not obvious, it is irregular and has a long shape.
3. Island lake glue
Some shapes are really similar to red-billed squid, but they are irregular. Don't buy Island Lake. Think it's a red mouth. Island lake also has many specifications, and the meat is quite thick. However, the smell will be heavier, and it will be easier after stewing.
4. Arowana gum
Xiaojinlong glue has a strong smell. If the stewed ribs are made salty, this glue comes from the marine fish Pseudosciaena crocea, which is a food with high nutritional value after the swim bladder of this fish is often processed. Compared with other fish glue, this glue is bigger and its appearance is closer to golden yellow.