White roasted shark head
1. Clean the fish head, clamp it with fire scissors, roast the shark face down on an open fire, and put it in a large pot after the fish head is roasted.
2. Straighten the fish head by hand, press it with a stone, add boiling water, cover the lid tightly, and put it on the coal stove for 2 hours;
Take the stone away and touch it with your hand, and the sand can be separated.
If it doesn't leave the sand, change the water and soak it again. After soaking, brush the black skin around the fish head with a bamboo broom, then roll it thoroughly in a boiling pot, pour it into a basin and stew it on a hot stove for 3 hours;
5. When the fish head is big and soft and the fishbone can be detached, take it out and put it in another basin, clean the fishbone, dig out the dirt with your fingers and cut it into strips with a width of 4 cm;
6. Soak the cut strips thoroughly in a boiling water pot, take them out in a basin, and soak them in boiling water for 3 hours;
7. Then remove the long strips from the basin, add onion, ginger slices, lard, cooking wine and fresh soup, and steam in a cage for 20 minutes;
8. The fish head is as fat as cooked white meat. Take out when there is no fishy smell, remove onion and ginger, soak in boiling water, take out and drain for later use;
9. Put the pot mat on the dry pot, arrange ham slices and winter bamboo shoots in a triangle on the pot mat, put mushrooms in the middle, put the fish head flat on the ham to form a circle, and fasten it with a tray;
10. Add lard to the pot, add 400 ml of white soup, hold the pot mat by hand, put it in the pot, and cook for about 10 minute;
1 1. Take off the plate. When the juice is thick, add monosodium glutamate, cooking wine, salt and soy sauce, and then simmer for a while;
12. It tastes good. Take out the pan with a colander and put it in a frying pan;
13. Hook the running water into the juice and pour it on the fish head;
14. Blanch the Chinese cabbage with boiling soup and put it on the mushrooms. Serve.