How do you eat shark heads? How to eat sharks

Vinegar steamed shark Ingredients: 250 grams of dried shark.

Ingredients: 10 grams of garlic.

Seasoning: chicken essence, salt, vinegar, a little peanut oil.

Specific method: 1. Soak the shark in warm water for 5 minutes, then pick it up, and scrape off the sand on the shark's skin with a knife.

2. Cut the shark into strips and put it on a plate.

3. Then add the ingredients and seasonings to it, steam it through water and serve.

Hello, there is still a difference between the handling of fish meat and fish head, and I will share with you the practice of shark head, I hope it will be useful to you, hope

Make a white grilled shark head.

1.Take the head of the fish and clean it, clamp it with fire scissors, face down, roast it on an open fire, and put it in a large basin when the fish head is roasted so loud that the horn sounds;

2.Stretch the head of the fish with your hands, press it with stones, add boiling water, cover the pot tightly, and simmer on the coal fire platform for 2 hours;

3.Peel off the stones, touch them with your hands, and the sand will be formed when it can be separated;

4.If you do not leave the sand, change the water and soak again, after soaking, brush the black skin around the fish head with a bamboo broom, then put it into a pot of boiling water and roll it through, pour it into a basin, and simmer it on the hot stove for 3 hours;

5.When the fish head is large and soft, and the fish bones can be separated, fish into another basin, remove the fish bones, pick out the dirt with your fingers, and cut them into strips 4 cm wide;

6.Put the cut strips in a pot of boiling water to soak thoroughly, scoop them in a basin, mix them with boiling water and soak them for 3 hours;

7.Then put the fish strips in a basin, put green onions, ginger slices, lard, cooking wine, fresh soup, and steam for 20 minutes;

8.The fish head is like cooked white meat fat, take it out when there is no fishy smell, remove the green onion and ginger, put it in the boiling soup to penetrate it, remove it, decant the water, and set aside;

9.Put the pot holder on the grill plate, arrange the ham slices and winter bamboo shoot slices on the pot holder to form a triangle, put the mushrooms in the middle, and place the fish head face down on the ham in a circle, slightly higher in the middle, and buckle it with a plate;

10.Add lard to the pot, add 400ml of white soup, hold the pot holder by hand, put it in the pot, and cook on the fire for about 10 minutes;

11.Remove the plate, when the juice is milky white and thick, add monosodium glutamate, cooking wine, salt, soy sauce, and then grill for a while;

12.Taste the good taste, use a colander to hold out the pot mat and close it in the grill;

13.Hook a small amount of water into the juice and pour it over the fish head;

14.Blanch the rape heart in the soup and put it on the shiitake mushrooms.

Braised shark, the ferocious shark has finally arrived in your bowl, and it's exciting to think about it.

Ingredients. Shark One serving.

Soy sauce to taste.

Green onion to taste. Red pepper to taste.

Method steps.

When buying sharks, ask the hawker to chop them into sections.

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After coming back and washing, dry the kitchen paper with paper.

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Sit oil in the pot, see it is hot, fry the ginger until fragrant, and then pour in the fish segments.

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Add a little soy sauce and a little cold water, but you can't get past the fish segments.

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Cover and simmer for 8 minutes, then turn off the heat.

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After the fish is put on a plate, add green onions, shredded red pepper, and pour the fish juice from the pot on the plate.

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Method 1: Braised shark cubes.

Prepare the following ingredients: 1 baby shark, 2 shallots, 5 dried chilies, 1 small handful of dried Sichuan peppercorns, 1 tablespoon light soy sauce, 1 teaspoon salt, a little dark soy sauce, 1 piece of ginger, 3 cloves of garlic.

The specific method is as follows: cut the shallots, cut the dried chili peppers, slice the ginger, slice the garlic, then put the shark in the basin, add boiling water, blanch for 3 minutes, and then wash off the skin of the shark Go to the shark, chop it into small pieces after removing the shark, heat it with oil, put in 1 handful of dried peppercorns, put in the dried chili pepper segments, fry over low heat until fragrant, then add ginger slices, garlic slices, stir-fry over low heat, then add 2 bowls of water, add 1 tablespoon light soy sauce, add 1 teaspoon salt, add a little dark soy sauce, bring to a boil over high heat, put in the shark pieces after boiling, Cover the pot and simmer for 6 minutes, when the soup is not much, add a little water starch to thicken, and then add the green onion and stir-fry before you can get out of the pot.

Method 2: Steamed shark.

Prepare the ingredients as follows: 1 shark, appropriate amount of steamed fish soy sauce, appropriate amount of oil, shredded green onions. Ginger. Shredded red pepper to taste.

The specific method is as follows: after the shark is bought, clean it, remove the shark, and then put it in the steaming tray, put half of it, green onion, ginger and chili shreds, put it in the steamer of Shangqi, steam it for 10 minutes on high heat, take it out after steaming, pour out the soup, remove the green onion ginger and chili shreds, and then repeat the green onion ginger chili shreds, pour in the appropriate amount of steamed fish soy sauce, and then fry the chives and ginger chili shreds with oil.

It is best to make shark into a shark eggplant casserole, and the steps are as follows:

Preparation: a shark, 400g eggplant, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of cooking wine, appropriate amount of starch, appropriate amount of sweet noodle sauce, appropriate amount of blending oil, appropriate amount of sugar, appropriate amount of chili sauce, etc.

1. Bring water to a boil, put the washed shark into the pot and blanch for five minutes.

2. After five minutes, take out the shark and cut it into sections, then add salt, cooking wine and starch to marinate for 20 minutes.

3. Heat the oil from the pan, then add the marinated shark meat.

4. Fry the shark meat until golden brown on both sides, then serve it and set aside.

5. Wash the eggplant and cut it into pieces, put it in an oil pan and stir-fry for 2 minutes, then put it out and set aside.

6. Put the fried eggplant into the mold base laughing casserole, and then put the fried shark meat.

7. Add all the seasonings, then bring to a boil over high heat, turn to low heat and simmer for 20 minutes.

8. Sprinkle an appropriate amount of chopped green onion before cooking.

Eat. The original sedan chair is Thailand and Malaysia, and it has a mixed diet and a large amount of food.

The ability to tolerate low oxygen is strong, and the water temperature is low and blind to 12 degrees, and the sail will die.

1. Blue sharks, also known as axe sharks and tiger sharks, belong to the catfish family.

2. It's not the same as a saltwater shark.

3. Place of origin: Thailand, Malaysia Body length: 8 15 cm, wild fish up to 50 cm Mild, miscellaneous, large amount of food, very rapid growth, this fish often makes the water dirty, affecting the ornamental effect.

4. Body shape and body color, especially gray sharks are the most popular, with blue on their backs, blue-gray on their sides, and silvery-white on their abdomen, which are raised as ornamental fish.

5. 2. Adaptability and ecstasis.

6. Freshwater sharks have strong resistance to hypoxia and wide adaptability, but weak resistance to low temperature.

7. The appropriate temperature is 20 -34, the water temperature of the best limb socks is 26-32, and the water temperature is lower than 18 when the activity is slow and the reflection is slow; Death begins when the water temperature drops below 12.

8. The fish has a mixed diet, the juveniles take zooplankton as bait, and the adults feed on aquatic plants and artificial compound feed, and the feed protein is required to be 28%-32%, 3. Growth and reproduction.

9. Freshwater sharks have miscellaneous diets, large food amounts, fast growth rate, and the fry (3cm-4cm) are bred for 4 months, and the weight can reach more than that.

10. The fish matures late, and can be reproduced after 3-4 years of breeding and weighing more than 3kg.

11. The breeding season is from April to September, which is a one-time spawning fish for a year.

12. This kind of fish is more timid, it is easy to hit the tank, your situation may be the imbalance of the swim bladder caused by hitting the tank, a little troublesome, it is recommended to change the water regularly and must play big oxygen.

No. The axe shark is a deep-sea fish that only eats deep-sea creatures and does not eat tropical fish.

The axe shark, also known as the hammerhead hammerhead shark, feeds on a variety of tropical fish.