Stewed blue shark

It is no different from ordinary household practices. Of course, it may be slightly different according to personal taste. Here are several ways.

First, the saliva blue shark method.

Ingredients: one fish, two tablespoons of starch, about half a dozen fried peanuts, two tablespoons of cooked white sesame seeds, one piece of ginger, one garlic, five chives, two tablespoons of lobster sauce, three tablespoons of cooking wine, two tablespoons of soy sauce, one tablespoon of vinegar, one tablespoon of white sugar, one or two red peppers, two tablespoons of pepper oil, a proper amount of salt monosodium glutamate and one tablespoon of sesame oil.

1. Wash the fish and cut into pieces, marinate with salt and cooking wine for a few minutes, then add water and starch and mix well. Chop the fried peanuts, chop the lobster sauce, and mince the onion, garlic and ginger.

2. Heat the oil in the pan to 60% heat, then pour in the lobster sauce, Jiang Mo and minced garlic and stir-fry until fragrant.

3. Put salt, monosodium glutamate, sugar, soy sauce, vinegar, fried ginger, garlic, lobster sauce, red pepper, pepper oil, sesame oil and fried peanuts into a large bowl and mix well to form a sauce.

4. Oil the pan and heat it to 40%. Add fish fillets and stir-fry until cooked.

5. Take out the drained oil and put it in a bowl.

6. Sprinkle with sauce, then sprinkle with cooked sesame seeds and chopped onions.

7. Stir well. 2.

Sea steaming blue shark method

Fresh fish 1, ginger slices 25g, shiitake mushrooms 25g, yellow wine 15g, sugar, refined salt, monosodium glutamate, bamboo shoots, cooked ham slices, sesame oil and a little pepper ① Scrape fish scales and gills, and wash them for oral administration; (2) Put the fish in a plate, add onion, ginger slices, mushrooms, bamboo shoots and ham slices, add yellow wine, sugar, refined salt, monosodium glutamate and pepper, mix them together, put them on mandarin fish, steam them on high fire for about 15 minutes, and then pour sesame oil on them.

Slap the slaughtered fish with a flower knife.

The blue shark's method is vertical cutting, and the fish is massive. Fry in the oil pan first, not too much oil.

Then season the broth in the pot (chicken bone soup or sparerib soup) and add soy sauce.

When the water temperature in the pot rises, it is very important and essential to add a small amount of vinegar. Not only has the function of softening fish bones, but also has the effect of removing fishy smell.

The burning time is usually about five minutes. After cooking, only a part of the soup in the pot has been concentrated and the color is dark red. Because of the stewing process, the braised fish is more tasty and stronger.

The blue shark is fragrant, tender and soft, with rich fragrance, and is suitable for any crowd.