Do you know how to cook that little shark?

Sharks are washed and chopped into small pieces, and eggplant is peeled and cut into pieces.

Put oil in the pan, add garlic, ginger and shark pieces, stir-fry until fragrant, then pour into the casserole, add oyster sauce, chicken essence and cooking wine, mix well with eggplant (without salt), cook until eggplant is cooked, then add some chopped green onion and drizzle with sesame oil.

Hot and sour shark lip

The most moving parts of fish are mouth and tail. This dish is made of shark's lips, pickled peppers, garlic and special seasonings. Cooked and eaten, spicy and sour, fresh but not fishy, smooth and refreshing. Moreover, after simmering, the umami flavor of the shark completely penetrates into the soup, and the more you eat, the more delicious you feel.

Practice of Shuiqixing Pill

Ingredients: shark meat (200g), pork leg meat (75g), shrimp (40g), celery powder (a little), pepper, salt, horseshoe powder (75g), sesame oil (20g) and clear soup (700g).

manufacturing process

1. Chop the fish into mud with the back of a knife, the finer the better. Chopping is fast and slow in summer, because the friction between the knife and the chopping board produces heat, which is easy to spoil the fish After chopping, add water (about 30 grams) and stir well, then add salt (30 grams) and continue stirring until the fish bubbles rise.

2. Peel the pork leg, remove the tendons, mix it with shrimp, chop it into fine powder, add a little salt and mix well.

3. Squeeze the fish paste from the thumb and forefinger with your left hand, and then put a little minced meat and shrimp into the fish ball with your right hand. In this way, each one is wrapped and boiled in a clear water pot (about ten minutes).

4. In another dry pot, pour the clear soup (add a little salt), then remove the fish balls from the clear water pot, put them in the clear soup pot to boil, then scoop the soup with fish balls into the soup bowl, sprinkle celery and pepper, and sprinkle with sesame oil.

Roasted shark meat with dried tangerine peel

Exercise:

1, soaked in salt water and orange peel for 20 minutes, taken out, drained and cut into pieces.

2. After the shark meat is thawed, absorb the water and marinate it with yellow wine, shredded black pepper, salt and shredded dried tangerine peel for 30 minutes.

3. Grease the tin foil, add shark meat and seal the edges.

4. Preheat the oven and bake at 220 for 20 minutes.

5. Take out and open the tin foil, brush the surface of shark meat with olive oil and honey juice, and bake in the oven for 5 minutes.

6. Boil the tomato sauce in a pot, thicken it with wet starch, pour it on a plate, and sprinkle shredded purple cabbage and shredded orange peel on the shark meat.

Sauté ed shark with onion

Ingredients: 250g of dried shark and 50g of onion.

Ingredients: garlic 10g

Seasoning: chicken essence, salt and peanut oil.

Specific practices:

1. Soak the shark in warm water for 5 minutes, then pick it up and scrape the sand off the shark skin with a knife.

2. Cut the shark into strips.

3. Heat the wok, add peanut oil, stir-fry the ingredients until fragrant, then add the dried shark, stir-fry until 90% ripe, add grapes and seasonings, and continue to stir-fry until cooked.

Roasted shark skin with shrimp

The characteristic quality is crisp and soft, and the flavor is rich.

raw material

300g of shark skin soaked in water, shrimp 15g, onion ginger oil 15g, salt 3g, cooking wine 12g, ginger juice 8g, monosodium glutamate 4g, onion ginger 8g, sugar 2g, broth, starch and oil.

manufacturing process

(1) Wash the developed fish skin, cut it into diamond-shaped pieces 4 cm long and 2 cm wide, and soak it in clear water.

(2) Add the broth, shredded onion and shredded ginger into the shrimp, steam thoroughly, and then filter with gauze.

(3) Blanch the fish skin with boiling water, add broth, cook the cooking wine slightly, remove and drain.

(4) stir fry the spoon with fire and oil. When the oil is hot, add shredded onion, broth, cooking wine, ginger juice, white sugar, salt and monosodium glutamate to boil, skim off the floating foam, add fish skin and simmer for flavor, turn to high heat, add water and starch to thicken, and pour in onion soy sauce to serve.