condiments

Clean shark meat 500g sweet potato powder 4 tablespoons dried onion 60g baking soda powder 1g salt, chicken essence, pepper, onion, ginger and radish.

Steps of making Quanzhou shark soup

1. I bought a small shark about two and a half pounds first. Because it was too much trouble to deal with sharks, I asked the fishmonger to slice the shark meat, so I couldn't see the embryonic form of the little shark. Sliced fish weighs about 680 grams.

2. Wash it again after going home to remove impurities, then dry the water, scrape off the fish with a knife and throw away those fascia;

3. Clean shark meat is about 500g.

4. Put the shark meat aside first, make the onion butter first, and prepare 60 grams of dried onion (many people don't know what onion is, so I will give a picture with the attitude of serving the people, don't think I am too wordy);

5. Peel the red onion, wash and dry, and cut into pieces;

6. put a little oil in the pot, pour in the red onion, stir-fry slowly until the onion is golden, and remove it for later use. Don't fry the red onion, it will be bitter and golden, and the onion will be soaked in oil and its color will deepen.

7. First, add one gram of baking soda to the fish and stir well. Adding baking soda can make the fish more elastic, but don't add too much. 500 grams of meat is almost the same as one gram, so don't put it if you mind. (I use a kitchen measuring spoon, and 1.4 teaspoon is equal to 1.25ml, which is about 1 g baking soda powder);

8. Transfer the right amount of salt, chicken essence and pepper, and then rub some ginger with a spatula;

9. Knead with your hands in the same direction until the fish paste is gelatinous and sticky;

10. Add 4 tablespoons of sweet potato powder and stir until the powder disappears (again, I use a kitchen spoon, 1 spoon equals15ml);

1 1. Then take out the fried red onions and add most of the dividends to the meat. Remember, as long as onions don't need oil, because oil is not easy to blend into fish at this time, a small part of onions will continue to soak in oil and cook soup later.

12. Stir evenly with a scraper, and the fish stuffing is ready. At this time, the soup used to make soup or noodle soup is delicious. I like to cook with white radish and make clear seafood soup.

13. Cut the radish into small pieces, put it in a soup pot, pour in appropriate amount of water, add shredded ginger and cook until the radish is cooked thoroughly;

14. Dig out the fish stuffing piece by piece with a spoon, put it in a soup pot, cook it until the fillets come out, and then cook it for 1 min (the fish stuffing does not need to be squeezed into balls, because this kind of shark soup is called shark fillet soup in our local area, that is, dig it with a spoon without making balls);

15. Add salt, chicken essence and pepper. Before cooking, add some red onion butter and sprinkle some chopped green onion. A delicious shark noodle soup is ready.

16. Quanzhou flavor shark soup

skill

The fish paste must be whipped until it is gelatinous, but not too much, or it will turn into sand. If you want the fish balls to be more elastic, you can add a little baking soda. For example, if the scraped fish is 500 grams, add 1 gram baking soda. Don't let it go.

If the fish stuffing is cooked too much at one time, put it in the refrigerator in a sealed way, and it is best to eat it within two days. You can also squeeze it out of your mouth by hand, cook it in boiling water until it floats, take it out and let it cool, and then put it in the refrigerator for freezing. Take it.

It is best to choose a small shark weighing about two or three pounds. The meat is the best. Too big meat is too old, and too small meat is only suitable for frying small sharks.