Ingredients: seasoning: appropriate amount of soy sauce, oyster sauce, refined salt, monosodium glutamate, pepper, a handful of coriander, garlic slices 10g, wet shredded mushrooms 10g. Ingredients: two small plates of Zhejiang vinegar and two small plates of coriander.

Practice: Take the dried sand fish skin and put it in a boiling water pot to boil, then remove it from the fire, soak it in boiling water until it becomes cold, take out the sand fish skin and rinse it with live cold water for 2-3 hours, then put it in a boiling water pot and boil it repeatedly. Do the same operation for four times, which takes about 2 days, and then take out the sand fish skin and shred it. Take a casserole, put the bamboo sticks at the bottom into the skin of sand fish, pour in 1000g of high-quality soup, add a proper amount of soy sauce, oyster sauce, salt, monosodium glutamate, pepper and a handful of coriander, boil and stew 1 hour; Wash the wok with hot oil, add 10g garlic slices and 10g wet shredded mushrooms, stir-fry, pour the stewed skin of sand fish and the original soup, thicken, put in your small bowl, sprinkle with minced ham, and serve with two dishes of Zhejiang vinegar and two dishes of coriander.

Remarks: "Braised sand fish skin" is different from "Braised shark's fin" because its raw material has a fishy smell, so it needs to be cooked with appropriate amount of pepper.