Homemade Fried Little Shark Method

To sharks, people always imagine them as fierce and huge. Actually, there are hundreds of shark species; the big sharks only live in deep sea. And the small edible sharks that frequently appear in coastal markets usually don't exceed a meter long, with some even lighter than one catty. This time I chose such a small shark weighing about one catty; it has a milder taste and is more suitable for frying.

　　Ingredients Main ingredients

Small sharks (about 1 catty), 1/2 teaspoon salt,MSG 1/4 teaspoon,pepper powder 1/2 teaspoon,Sichuan pepper 1/4 teaspoon, cornstarch 1 tablespoon, ginger garlic steps

1. Have the fishmonger handle the small sharks first; clean them at home and dry them.

2. Cut them into slices;

3. Add seasonings, then mix in minced ginger and garlic, marinate for half an hour;

4. After marinating for half an hour, remove the garlic slices as they can make the fish too bitter when fried; add cornstarch and stir well.

5. Heat oil to about six-tenths full in a pot, fry the shark slices on low heat until light yellow, then drain excess oil. Increase the heat, fry again for a moment, then drain.

6. It's best to eat it fresh out of the fryer! Result

Tips

1. Do not use large sharks as they are too tough in texture.

2. Avoid using low heat just before removing fried foods from the pot, or they will absorb more oil and become overly greasy.

3. Choose fresh sharks; those that are less fresh may have an ammonia-like odor.

1 tablespoon = 15 milliliters

1 teaspoon = 5 milliliters