Moisturizing and Damping Shark Soup:

Ingredients: 1.5 portions of shark cartilage, 2.2 portions of lean meat, 1.2 portions of Rhizoma Smilacis Glabrae, 5 yuan of raw Coicis Semen, 3 portions of dried tangerine peel, 1 piece, 3 dried figs, and appropriate amount of water (about 10 bowls). After boiling, add all the ingredients, boil again, simmer for three hours, and add seasoning.

Efficacy: Suitable for itching and eczema in season.

There is also a recipe:

Vinegar shark soup

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Raw materials:

250g of clean shark meat, 50g of cooked winter bamboo shoots, 60g of onion, 25g of rice vinegar, 6g of soy sauce, 25g of wet starch, 60g of monosodium glutamate and salad oil15g.

Method:

1. Shark meat is cut into fine particles, bamboo shoots are cut into powder, and onions are cut into powder.

2. Bring a pot of water to a boil, then blanch the shark slices in the pot.

3. Put the base oil in the original pot, add ginger in a wok, stir-fry the onion until it is 80% hot, add bamboo shoots and sharks, add yellow wine, add clear soup and salt, add monosodium glutamate after boiling, thicken with wet starch, add rice vinegar, mix well, and pour bright oil out of the pot.

Flavor characteristics:

Shark meat is tender and slightly sour.