Sharks are cartilaginous fishes with many species. Common ones include whale sharks, tiger sharks, bamboo sharks, white sharks, star sharks, etc. Sharks are fierce and greedy. They feed on fish and move quickly. Their bodies have scales and sand and their skin is thick. Shark meat is fishy, ??rough and refreshing, so remove the sand before eating. Shark can be braised in braise or made into soup, vinegar, etc.

[Ingredients] 200 grams of small shark meat, 150 grams of fresh broad beans, 25 grams of bamboo fungus, 600 grams of clear soup, and 50 grams of wild rice.

[Seasoning] 2g onion and ginger juice, 0.2g pepper, 2g salt, 1g MSG, 4g cornstarch, 5g rice vinegar, 5g clear oil, 3g rice wine.

Douban Shark Soup:

[Operating Procedure]

1. Cut the fish into diced beans; put the watercress into a cage and steam until crispy; cut the bamboo fungus into small pieces and blanch it in water; cut the wild rice into melon seed slices and blanch it in water.

2'Simmer a pot with onion and ginger juice, add clear soup, bring to a boil, add diced fish, bean board, bamboo fungus, and wild rice. When boiling again, skim off the foam, add rice wine, salt, pepper, MSG, finally thicken the gravy, drop in vinegar, pour in clear oil and serve on a plate.

[Featured Comments] Fresh, smooth and tender. Green bean paste comes on the market in early summer, and is even more refreshing when combined with bamboo fungus and wild rice.

[Key Tips] The soup should be wider. The sour and spicy only enhance the taste and should not be too heavy.

Braised in soy sauce is the most common method: cut the shark meat into small pieces, stir-fry the ginger and garlic into the oil pan until fragrant, add the shark meat, stir-fry for about two minutes, then add bean paste, wine, and Add salt, sugar, and water (not much). If you like spicy food, you can add some chili sauce or chili seeds. Cook on high heat for about 10 minutes. When the soup is reduced, you can take it out of the pot.

1. Processing of large sharks

Sharks weighing more than 15 kilograms each can be processed into salt dried meat flakes. The process is as follows:

(1) Fin cutting: use sea water to attach the fish body Wash away the sediment and other dirt. Place the fish on its side and cut off the chest and pelvic fins first. Then cut off the dorsal fin; finally cut off the pectoral and pelvic fins. When cutting fins, cut close to the fin base, and the knife path should be parallel to the base of the fin. When cutting the tail fin, do not cut off the entire fish tail completely, but cut it off at an angle close to the bottom of the tail vertebrae. Use a knife to remove the flesh attached to the base of each fin, soak it in sea water to remove any blood stains, and then lay it out in the sun. The temperature in summer is high. To prevent corrosion and deterioration, the base of the fins should be dipped in salt water (saturated salt water or nearly saturated salt water) before placing it in the sun. The depth of immersion should be about 1 cm. When it is fully dried, it is the finished product of the original wing (also known as green wing).

(2) Cut open and remove the internal organs: Use a fish knife to insert into the abdominal cavity from the anus, cut along the midline of the abdomen from the head to the throat, and cut back with the knife from the anus to the base of the tail. After the abdomen is opened, the liver and other internal organs are taken out in turn, stored and processed separately, and then the blood in the cavity is washed away with clean water.

(3) Peeling: Use a fish knife to peel the skin. Hold the skin with one hand and peel off the skin with the knife in the other. Peel from the abdomen to the back and peel off the scalp. After peeling off the entire fish skin, Cut off the fish head. When peeling the skin, be sure to keep the knife edge steady and not tear the skin, and do not let the fish meat adhere to the skin, which will cause it to become difficult to dry and cause maggots to grow, which will reduce the quality of the fish skin. The peeled fish skin is soaked in water for about 20 hours and then rinsed. After sufficient drying, it becomes fish skin, which can be used for food, leather making or isinglass processing.

(4) Segmentation: Cut the fish body into several sections transversely from the joint of the vertebrae. The length of each section should be about 30 centimeters. After cutting into sections, wash the blood stains with seawater before cutting. Cut into strips.

(5) Cutting into strips: Cut the fish into strips lengthwise with a knife, and remove the backbone (the backbone of the Hana shark can be used as bare bones, and the backbones of other types can be used as fish meal). The specifications of the meat strips are: the length remains unchanged, about 30 cm, the width is about 6 cm, and the thickness is about 3 cm. If there is blood stains after cutting, it still needs to be rinsed with sea water and then pickled.

(6) Pickling: After the shark meat is cut into strips, it is pickled immediately. The amount of salt used is about 15%, and it can be increased appropriately on rainy days. The pickling method is to first place the meat strips on a weighed salt pile and apply salt with your hands to make the salt particles evenly adhere to the meat strips. First sprinkle a thin layer of salt on the bottom of the tank (bucket), and then arrange the fish strips neatly in the tank or barrel. Sprinkle a little salt on each row of meat strips, and finally seal the top with salt. After about 10 hours, pressurize the stones so that the brine can submerge the meat strips. After 1-2 days of pickling, you can take it out and wash it.

(7) Washing: Soak the meat strips in clean water, and carefully rub the meat surface one by one with your hands or a soft cloth to remove the attached salt scale and dirt. Excess salt can be removed during soaking and scrubbing. Desalination must be appropriate, because if the fish is overly desalted, the meat will be too light and will easily deteriorate if dried in rainy days with high temperatures; if the desalination time is insufficient, salt frost will easily appear on the surface of the finished product, reducing the quality. When you push the surface of the meat strips with your hands, If your hands feel slippery, it means the desalination is appropriate.

(8) Slicing: Wash and slice the meat strips. Because fresh fish meat has a lot of water and is relatively soft, it is difficult to cut into thin slices. However, after pickling, the fish meat becomes firm and easy to slice, and the cut meat surface is smooth and beautiful. When slicing, place the meat strips on the chopping board and cut them lengthwise into slices about 1 cm thick. The original thickness of the meat strips becomes the width of the meat slices. When cutting, the knife path should be smooth and the thickness of the meat slices should be even.

(9) Drying: After slicing, place each piece on a bamboo curtain or mat, and gently rub the meat surface with your fingers to make it dry and shiny. When a thin layer of hard skin forms on the flesh surface, turn it over. Turn it over two or three times on the first day. Pay attention to shaping when turning over. After two days of turning, it will basically reach 60-70% dryness and stack up. Press flat, and then put it out in the sun for two days until it is completely dry.

(10) Finished product quality requirements: The meat slices should be straight, firm in texture, light yellow in color, and free of salt frost or oil burn.

(11) Packaging: Pack and seal quantitatively in plastic bags, and then put them into cartons. In order to prevent the plastic bags from breaking, soft paper can be used to separate the bags.