Also, before making a shark, you should first eliminate the shark, that is, scald the sand on the surface of the shark skin with boiling water and then brush it clean with a brush.
First, the little shark with sauerkraut.
Wash the pickled cabbage, peel the shark and cut into sections, cross-cut three pieces each section, and put it in a casserole.
Because they are all small sharks, you will lose weight by cutting three pieces, and then you can do it according to the ordinary method.
Second, frying.
You don't have to explain this practice, do you? But smell it according to the above!
Third, it is also good to cook pork belly or eggplant with sharks. I hear it's delicious. You can try.
Fourth, the shark in Hongjie (this is still a good recommendation) is actually a "potherb". You should know that, right?
Cut the fish into pieces 4 cm long, 3 cm wide and 2 cm thick.
Wash cauliflower, cut into sections, put it in a boiling water pot, and turn to cold water to shower.
Put the wok on a big fire, add cooked lard, heat it to 40%, add cauliflower and bamboo shoots, turn the wok over several times, add onion and ginger juice and 200ml water to boil; Push cauliflower and bamboo shoots to one side of the wok, put the fish pieces into the wok, add yellow wine and refined salt, cook for about 2 minutes, add monosodium glutamate, pour cooked chicken oil, cook vinegar, and rotate the wok several times to serve.
I used to eat this when I went out to eat with my parents. It's delicious, not fishy or greasy. After making it, the soup is milky white and very appetizing ... I suggest you try it ~!
I hope I can help you. As a person who grew up in a coastal city, I drifted slowly ...?
Page (abbreviation of page) S is attached with a picture of a small shark as follows. You can compare it and see if it is, forget it ~