[Ingredients] 200g of small shark meat, fresh broad bean petals 150g, 25g of water-borne dictyophora, 600g of clear soup and 50g of water bamboo.
[Seasoning] 2g of onion ginger juice, 0.2g of pepper, 2g of salt, 0g of 65438+ monosodium glutamate, 4g of raw flour, 5g of rice vinegar, 5g of clear oil and 3g of yellow rice wine.
Douban shark soup:
[Operating procedure]
1. Cut the fish into diced beans; Steaming watercress in a cage; Cut bamboo shoots into small pieces and blanch them in water; Water bamboo is cut into melon seeds and blanched in water.
2' Stir-fry onion and ginger juice, add clear soup, bring to a boil, add diced fish, watercress, Dictyophora dictyophora and Zizania latifolia, skim off the floating foam when boiling again, add yellow wine, salt, pepper and monosodium glutamate, thicken, drop vinegar and pour in clear oil.
[Featured Comments] Fresh and tender. Green watercress is on the market in early summer, and it is more refreshing when mixed with Dictyophora dictyophora and Zizania latifolia.
[Tips] The soup should be wider, and the sour and spicy taste can only improve the taste, so it should not be overweight.
Braised pork is the most common practice: cut shark meat into small pieces, stir-fry ginger and garlic in oil pan, stir-fry shark meat for about two minutes, and then add bean paste, wine, salt, sugar and water (not much). If you like spicy food, you can add some Chili sauce or Chili seeds and simmer for 10 minutes. When the soup is collected, it can be cooked.
1. Processing of great sharks
Each shark weighing more than 15 kg can be processed into dried salted meat slices. The technological process is as follows:
(1) Fin-cutting: Use seawater to wash away the silt and other pollutants attached to the fish. Put the fish on its side and cut off the pectoral fins and ventral fins first. Then cut off the dorsal fin; Finally, cut off the pectoral fin and abdominal fin. When cutting the fin, it should be cut near the root of the fin and the cutting path should be parallel to the root of the fin. When cutting the caudal fin, don't cut off the whole caudal fin, but use an oblique knife to cut off the part near the lower side of the coccyx. Remove the meat attached to the root of each fin with a knife, soak it in seawater to remove blood stains, and then expose it to the sun. High temperature in summer, anti-corrosion. Before airing, the fin roots should be soaked in salt water (saturated salt water or near saturated salt water) to a depth of about 65438±0cm. After fully drying, it is the finished product of the original wing (also called green wing).
(2) Incision and decontamination: insert the fish knife into the abdominal cavity from the anus, cut it from head to throat along the midline of the abdomen, and cut it from the anus to the tail root. After laparotomy, the liver and other internal organs were taken out in turn and stored separately, and then the blood in the cavity was washed with clear water.
(3) Skinning: Skinning with a fish knife, holding the fish skin in one hand and skinning with the other hand, skinning the scalp from the abdomen to the back, peeling off the whole fish skin, and then cutting off the fish head. When peeling, pay attention to the smooth blade, do not peel, and do not let the fish attach to the skin, which will cause maggots that are not easy to dry and reduce the quality of fish skin. Soak the peeled fish skin in clear water for about 20 hours, and then wash it clean. After fully drying, it becomes fish skin, which can be eaten, tanned or processed.
(4) Cutting: Cut the fish into several sections from the joint of vertebrae, and the length of each section should be about 30 cm. After cutting, wash the blood with seawater and cut into strips.
(5) Slicing: Cut the fish into strips with a knife and remove the spine (the spine of Hana shark can be used as bone, and other kinds of spines can be used as fish meal). The specifications of the meat strips are: the length is constant, about 30 cm, the width is about 6 cm and the thickness is about 3 cm. If there is blood stain after cutting, it still needs to be washed with seawater before pickling.
(6) Marinating: Marinate the shark meat immediately after it is cut into strips, and the salt consumption is about 15%, which can be appropriately increased in rainy days. The pickling method is: first, put the meat strips on the weighed salt pile, and wipe the salt by hand to make the salt particles adhere to the meat strips evenly. Sprinkle a thin layer of salt on the bottom of the tank (barrel) first, and then arrange the fish sticks neatly in the tank (barrel). Sprinkle a little salt on each layer of meat strips and finally cover them with salt. After about 10 hour, press the stone to immerse the meat strips with salt water. After 1-2 days of pickling, it can be taken out and washed.
(7) Washing: soak the meat strips with clear water, and carefully rub the meat surfaces one by one with hands or soft cloth to remove the attached salt scale and dirt. Excess salt can be removed during soaking and washing. Desalination should be appropriate, because the desalinated fish is too weak, and it is the easiest to deteriorate when it is dried in the rain at high temperature; Desalination time is not enough, and salt frost is easy to appear on the surface of finished products, which reduces the quality. When touching the surface of meat strips with hands, if it feels slippery, it means that desalination is appropriate.
(8) Slicing: Slice the cleaned meat strips. Because fresh fish is soft and tender, it is difficult to cut into thin slices, but after pickling, the fish becomes solid and easy to slice, and the cut meat surface is smooth and beautiful. When slicing, put the meat strips on the chopping board and cut into thin slices with a thickness of about 1 cm. The original thickness of the meat strips became the width of the slices. When cutting, the cutting path should be smooth and the slice thickness should be uniform.
(9) Drying: after slicing, put them on bamboo curtains or mats one by one, and gently rub the meat surface with your fingers to make it shiny after drying. When the surface of the meat is dried to form a thin skin, turn it over. Turn it two or three times on the first day, and pay attention to shaping when turning it. After two days of drying, it can basically reach 60% to 70% dry, fold it and flatten it, and then dry it again after two days until it is completely dry.
(10) Quality requirements of finished products: the meat slices are straight, the meat quality is solid, the color is light yellow, and there is no salt frost or oil burning.
(1 1) packaging: quantitatively package and seal with plastic bags, and then put them into cartons. In order to prevent plastic bags from breaking, soft paper can be used to separate the bags.