1. Soak the shark meat for an hour, then cut into small pieces, soak for another hour, and wash the celery.
2. Add ginger and sauté pan over medium heat. Stir fragrant.
3. Add shark meat and celery, stir-fry for 5 minutes on high heat, add salt, cooking wine, and cumin powder.
4. Add 50 ml of water and heat to collect the juice.
Tips:Shark meat is generally marinated, so it needs to be soaked in water to remove the salty taste. First, the fish meat needs to be cut into small pieces to facilitate the loss of salt. Soak for two hours to remove the salty taste. Only a teaspoon of salt is enough for frying, because the fish itself has a salty taste.
