Shark in vegetable-string festival

Technology: Roast taste: salty and fresh milk soup. Main ingredients: shark (400g), oil-flowering cabbage (200mg). Accessories: winter bamboo shoots (50g). Seasoning: salt (5g), vinegar (10g), monosodium glutamate (2g), onion juice (5g), ginger juice (5g), chicken oil (5g) and rice wine. 2. Blanch the shark meat in a boiling water pot, remove it with a colander, and then wash it with cold water; 3. Wash the oily cauliflower, cut it into 3 cm long sections, cook it in a boiling water pot, and turn it into cold water to shower; 4. Put the wok on high fire, add cooked lard, heat it to 40%, add the cauliflower and bamboo shoots, turn the wok over a few times, add onion and ginger juice and 200 ml of water, and bring to a boil; 5. Push the cauliflower and bamboo shoots to one side of the wok with a spoon, put the fish pieces into the wok, add yellow wine and refined salt, cook for about 2 minutes, add monosodium glutamate, pour cooked chicken oil, cook vinegar, rotate the wok several times, and serve. Process tips: Sharks and Chinese flowering stems are not oily, and the soup is milky white, tender and not greasy. The taste of the dishes is milky white, the vegetables are green, the sharks are fresh and tender, and the meat and vegetables are integrated. The historical and cultural "Shark in the Vegetable Festival" is a seasonal delicacy in Ningbo. Whenever spring comes, rape pulls out long tender stems, commonly known as flowering Chinese cabbage. At this time, Ningbo people are used to cooking with sharks at the Chinese flowering crabapple Festival. The soup is milky white, the vegetables are green, the sharks are fresh and tender, and the meat and vegetables are integrated.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)