1. Pepper shark belly
Shark bellies bought in seafood shops are generally washed and cut, and they can be cooked simply by washing and cutting into small pieces. Boil a pot of boiling water first, and put ginger slices and cooking wine in the pot. After the water is boiled, put it in shark maw 10 second, then take it out and put it in ice water for later use. Add onion, ginger and garlic into the oil pan and stir-fry until fragrant. If you can eat spicy food, add some millet pepper and even remove the fishy smell. Turn to high heat, add the scalded shark belly and stir fry for about 10 second.
2. shark's fin with cabbage gall
Wash the shark belly and replace it with a knife. Wash the vegetable gall and control the water. Boil the shark's belly in water, add seasoning to another pot, add broth to boil, add shark's belly and simmer for ten minutes. Put the cabbage gall into the water and put it at the bottom of the plate. Roast the cooked shark belly on the vegetable gall.
3. Smoked shark belly
Wash the shark belly, blanch it in boiling hot water for about 20 seconds, take it out and rinse it off, and brush the fish skin slightly for later use. Take a deep dish, put all the marinade in it and mix well, then put it in the cleaned shark belly and smear it evenly. Marinate for about 10 minute, steam in a steamer for about 10 minute, and take out the shark belly for later use. Dry the water in the Chinese-style wok, spread two pieces of aluminum foil paper alternately, pour in all the salted materials and stir slightly, first put them in a metal rack, then put the steamed shark belly in the center of the metal rack, cover the lid, heat it on medium heat until steam comes out from the edge of the wok, smoke it on low heat for about 5 minutes until the skin is golden, take it out, let it cool, slice it, put it in a plate and add shredded ginger. Give them mustard when you eat.