You need to scald it with boiling water because there is sand on the shark's skin. Then wash off the sand while it is hot and fry it again. You can also steam it with some water for 2-3 hours, which is better because it will not only clean it, but also make the meat more tender. Put some oil in the pot, and add some ginger, garlic and other seasonings as you like. I think shark meat is very delicious, so I usually don’t add any other seasonings except a little pickled pepper, ginger and garlic.
Steamed shark with vinegar
Ingredients: 250 grams of dried shark
Ingredients: 10 grams of garlic
Seasoning: chicken essence
p>
Salt
Vinegar
A little each of peanut oil
Specific methods:
1. Soak the shark in warm water for 5 minutes Then pick it up and use a knife to scrape off the sand on the shark skin.
2. Cut the shark into strips and put it in a dish.
3. Then add ingredients and seasonings, steam over water and serve.
Stir-fried shark with green onions
Ingredients: 250 grams of dried shark
50 grams of green onions
Ingredients: 10 grams of garlic< /p>
Seasoning: chicken essence
Salt
A little each of peanut oil
Specific methods:
1. Use the shark Soak in warm water for 5 minutes, pick it up, and use a knife to scrape off the sand on the shark skin.
2. Cut the shark into strips.
3. Heat the wok, add peanut oil, sauté the ingredients and then add the dried shark. When it is nine-mature, add the grape segments and seasonings, continue to fry until it is cooked and serve.
Note: Dried shark can also be used to make soup, etc.
How to braise shark
I think braised shark is also delicious! Shark bones are brittle and can be eaten!
Ingredients: shark Ingredients: mushrooms, bamboo shoots Seasonings: salt, monosodium glutamate, soy sauce, sugar, cooking wine, onions, ginger, garlic, peanut oil, sesame oil, starch Method 1. Clean the shark and cut into pieces. 2． Saute onion and ginger, add soy sauce and stir-fry until fragrant, add soup and main ingredients. 3. Season, bring to a boil over medium heat, and simmer until the flavors are absorbed. 4. Reduce the juice over high heat and thicken the sauce.