How to cook red stingray

Many people have eaten red stingray in their daily life, but they don’t know what types of cooking methods there are. In fact, red stingray can be used for cold salad, stewing, and frying, but no one has eaten cold fish. The effect of cold salad is beautifying and nourishing, and it is tender and crisp in the mouth, and has a refreshing and appetizing effect. There are many types of cooking methods for red stingray.

Stingray Salad

Material

5 wild stingrays, a little soy sauce, 800cc water, 2 garlic cloves, 1 chili, a little sesame oil, 2 green onions

practice

Because stingray tails are poisonous, when my uncle caught wild stingrays in Penghu, he would cut the stingray tails into pieces and put them in styrofoam.

However, stingray is one of the few cartilaginous fish, so you need to use a sponge or brush to scrape off the mucus, dirt and impurities on the fish skin, then rinse it with water and cut it in half. (If you are worried about the fishy smell of ammonia, you can marinate the stingray in rice wine to remove the fishy smell). Crush garlic, cut shallots into beads, chop chili peppers, and add soy sauce, set aside;

Next, pour 800cc of water into the pot (enough to cover the 5 Penghu wild stingrays for blanching). After the water boils, add the 5 Penghu wild stingrays, blanch them, then remove and slice them. (Be careful not to blanch for too long, as this will affect the texture of the Penghu wild stingray meat);

After blanching the wild stingray (the time will depend on the amount of wild stingray and water). After about 2-5 minutes, sprinkle garlic, green onion, and chili on a small plate, and drizzle with a little soy sauce. Eat with the sauce, then serve and enjoy the natural gelatinous wild stingray salad that can beautify your skin.

Braised stingray

Material

Main ingredient: 1 stingray

Ingredients: red pepper, hot pepper, onion, garlic, ginger, tomato or pickled cabbage, green onion

Seasoning: salt, oyster sauce, pepper, cornstarch, sesame oil, cooking wine

practice

1. Cut the manta ray into pieces, mix with cornstarch, cooking wine and pepper and marinate for one hour.

2. Cut the ingredients and set aside.

3. Heat the oil in a pan, put the manta ray in and fry it.

4. Pour out a little oil, then add the ingredients except tomatoes and stir-fry until fragrant, then add a little oyster sauce.

5. Then add the stingray and stir-fry, add tomatoes, and then add a bowl of hot water and simmer for ten minutes.

6. Add the prepared cornstarch to thicken before serving.