Shark casserole with scallion, ginger and garlic(cong jiang suan xiang sha yu bao )

Shark casserole with scallion, ginger and garlic

Introduction:

"Shark is one of the edible marine fishes. Its flesh is solid and nutritious, especially its fin is delicious. It is recognized as a valuable food all over the world. Shark's fin is tender and smooth, soft and glutinous. It is as famous as bird's nest and bear's paw. Every 100 grams of shark meat contains 0.7 grams of lipid, 21.3 grams of protein and a variety of inorganic salts and vitamins. Every 100 grams of shark skin contains 11 grams of sugars, 67 grams of protein and 16.5 mg of iron. Scientists also found that among all animals, sharks are the only ones that do not develop cancer, or even are not infected with bacteria or viruses. Shark products have a certain inhibitory effect on cancer patients, so shark is also known as "anti-cancer fish". Shark meat has the effects of Supplementing Qi and nourishing Yin, tonifying deficiency and strengthening waist, promoting hydration and resolving phlegm. Shark meat contains 21.8% crude fat (most fish only contain 1-3% unsaturated fatty acids). Eating unsaturated fatty acids not only does not increase cholesterol, but also softens blood vessels. The linoleic acid in shark, also known as creatine, plays an important role in maintaining the normal permeability of human skin microvessels and protecting the skin from various kinds of radiation damage. Its body contains high-quality fish glue, which is mainly composed of collagen and elastin, which can benefit the brain and eyes. Collagen can delay skin aging, known as soft gold by experts. Now the "scallion ginger garlic shark pot" food configuration diagram upload to share with parents, I hope you like it! May the delicious food always accompany you, and everyone will have a happy and healthy life

Production steps:

Step 1: soak the shark skin with clean water and clean it after scraping sand;

Step 2: cut the abdomen with scissors, remove the intestines, leave the fish liver, and wash it with clean water;

Step 3: wipe the water with cloth and lay the shark on the chopping board;

One divides into two. Fourth, because sharks are too big to eat at one time, sharks are divided into two parts. First, shark is cut into 3-4cm blocks by cutting with shark liver, and then processed into ginger and salt Baijiu for 5-10 minutes.

Step 5: cut the lower part into 3-4cm pieces with a knife;

Step 6: put the unused lower part into the fresh-keeping bag and put it into the refrigerator for quick freezing in time;

Step 7: wash the green pepper and break it into small pieces by hand;

Step 8: wash the garlic and cut it into pieces with a knife;

Step 9: stack the processed ingredients in the side dish for standby;

Step 10: cooking method: < br > 1. Water green pepper and set it aside; < br > 2. Pour pepper oil into the pan, add scallion, ginger and 1 / 2 garlic, stir until fragrant, add shark pieces, shark liver and cooking wine, stir fry until discolored, then add soy sauce, pepper and proper amount of water, bring to a boil, turn to low heat and simmer for 10-15 minutes,

Step 11: 3. Add white granulated sugar in the middle and turn it with a spatula; < br > 4. After the fish is tasted, add the remaining minced garlic and green pepper, pour in an appropriate amount of June snow for seasoning, stir fry slightly, thicken the sauce, and then put on the plate.

Materials required:

East China Sea Shark: 700g

Scallion white: 30g

Ginger slices: 40g

Garlic powder: 80g

Green pepper: green pepper

Starch: 3G

Salt: 2G

Pepper: 1g

Cooking wine: 20ml

Baijiu: 20ml

Old style: 20ml

June fresh: 10ml

Zanthoxylum oil: 25ml

MSG: right amount

Note: after the shark is soaked with water, the skin must be scraped clean and smooth.

Production difficulty: ordinary

Technology: pot

Production time: 20 minutes

Taste: Original

Chinese PinYin : Cong Jiang Suan Xiang Sha Yu Bao