Shark is one of the edible marine fish. It has solid meat and rich nutrients. Especially shark fins are delicious and are recognized as a precious food worldwide. Shark fin is soft, smooth, soft, glutinous and refreshing when cooking. It is a precious food on the same footing as bird's nest and bear's paw. Every 100 grams of shark meat contains 0.7 grams of lipids, 21.3 grams of protein, and a variety of inorganic salts and vitamins. Every 100 grams of shark skin contains 11 grams of carbohydrates, 67 grams of protein, and 16.5 mg of iron. Scientists have also found that among all animals, sharks are the only animal that does not develop cancer, and are not even infected with bacteria or viruses. Shark products have a certain effect on inhibiting cancer cells in cancer patients, so sharks are also called "anti-cancer fish."
Shark meat has the effects of replenishing qi and nourishing yin, replenishing deficiency and strengthening waist, promoting water and phlegm. Shark meat contains 21.8% crude fat (most fish contain only 1-3% unsaturated fatty acids). Eating unsaturated fatty acids not only does not increase cholesterol, but also has the effect of softening blood vessels. Linoleic acid in sharks, also known as metadine, plays an important role in maintaining the normal permeability of human skin microvessels and protecting the skin from damage from various rays. Its body contains high-quality fish glue, mainly composed of collagen and elastin. It can benefit the brain and improve eyesight. Collagen can delay skin aging and is praised by experts as soft gold.
I am now uploading the ingredient configuration diagram of "Shark Pot with Scallion, Ginger and Garlic Flavor" to share with you. I hope everyone likes it!
May delicious food always accompany you, and everyone will have a happy and healthy life!
Shark pot with onion, ginger and garlic flavor
By MyronWeber
Recipe Recommendations
- scallion 30g
- ginger slices 40g
- garlic powder 80g
- green pepper green pepper
- starch 3g
- salt 2g
- pepper 1g
- cooking wine 20ml
- liquor 20ml
- soy sauce 20ml
- June fresh 10ml
- pepper oil 25ml
- MSG appropriate amount
Steps for Shark pot with onion, ginger and garlic flavor
1
The shark is soaked with clear water to scrape the skin and wash it;
2
Use scissors to break the abdomen, remove the intestines and internal organs, leave the fish liver, and wash it with clean water;
3
Wipe the water with a cloth and lay the shark on the chopping board;
4
Since the shark is too big to eat all at once, the shark is divided into two parts; first, cut the upper part of the shark into 3-4cm pieces with a knife, add onion, ginger, salt and white wine paste together with the shark liver, and make for 5-10 minutes;
5
(The lower part is easier to store) Cut into 3-4cm pieces with a knife;
6
Put the unused lower part into a fresh-keeping bag, and put it into the refrigerator in time for quick freezing and freezing;
7
After washing the green peppers, break them into small pieces by hand;
8
After washing the garlic, cut it into pieces with a knife;
9
Place the processed ingredients on the side dish for later use;
10
Cooking methods: 1. Pour green pepper into water for later use; 2. Pour pepper oil into the pan, add onion, ginger slices, and 1/2 of minced garlic, stir until fragrant, add shark pieces, shark liver, and cooking wine, stir fry until color changes, then add soy sauce, pepper powder, and appropriate amount of water to boil, turn to low heat and simmer for 10 - 15 minutes.
11
3. Add white sugar halfway through, and stir once with a spatula;4. After the fish is flavorful, add the remaining minced garlic and green pepper, pour in a suitable amount of June snow to season, add a little stir fry and collect the sauce to thicken, and serve on a plate.Shark pot with onion, ginger and garlic flavor Make Tips
After soaking the shark in clean water, scrape the sand off the skin thoroughly until it feels smooth.