Hot and Sour Shark's Fin

Overview

Shark's fin is what we call it here (Kunming). To be precise, it is the area with some fins on the belly of the fish. It is very soft and tender. It's delicious, but a lot of oil. Foodies cannot escape the challenge of delicious food, so they must do it.

Tags

• private kitchen
• bad chili pepper
• cooking wine
• garlic
• onions
• pepper noodles
• shark fin
• slender pepper
• cumin seeds
• ginger
• lemon vinegar
• salt

Ingredients

Steps

1. 1 Cut the shark's fin into a knife, add cooking wine, green onions, shredded ginger, salt, a little peppercorns, and marinate for about 20 minutes

   

2. 2 For a non-stick pan, heat the pan first. When the pan is hot, add oil and heat the oil. This step will prevent the shark fin from sticking to the pan. The difference here from ordinary fried fish is that you can add less oil, because shark fins are quite fat and easy to produce oil. Turn to low heat and sauté the shredded ginger and garlic. (I don’t eat ginger and garlic very well in our family recently, so I just add less, and you can add more if you like)

   

3. 3 Add the marinated shark fins, fry over medium heat to bring out some oil from the fish, and fry the shark fins until crispy.

   

4. 4 Add a tablespoon of bad chili pepper (sour), add the sharp chili pepper with a modified knife, and turn it over slightly to avoid sticking to the pan and to allow the fish pieces to heat evenly.

   

5. 5 Add a pinch of fennel seeds. Add a little water and a little lemon vinegar. Slowly simmer over low heat. It is very important to be careful at this time. The heat and time are both important. It takes enough time to taste, but if the time is too long, the fish will fall into pieces. , pay attention to observe and taste, if the salt is not enough, you can add more. No need for chicken essence or MSG, the fish is already very fresh.

   

6. 6 Remove from the pot, finished product. (It took me a little longer, so it’s not perfect, but it tastes super good)