1. Rice and potatoes.
2. Other side dishes.
3. Wash the shark meat, cut into small pieces, put it in a bowl, add 1 teaspoon of table salt and 1 tablespoon of cooking wine, add scallion white and ginger slices, and marinate for half an hour.
4. Peel the peas and corn, and cut the carrots into evenly sized cubes.
5. Wash and peel the potatoes, cut into pieces, and steam them in a pot.
6. Add butter and half a teaspoon of salt, and press it into mashed potatoes while hot.
7. Sweet corn, fresh peas, carrots, when simmering rice, when the rice milk is about to dry, pour it into the rice cooker and simmer it, then add it to the mashed potatoes. (Simmered in this way has no moisture and is very floury)
8. Stir well.
9. Use 2 tablespoons of flour and 1 tablespoon of dry starch to make a thicker silk batter, put the marinated shark pieces in and coat with a batter.
10. Fry in a 70% hot oil pan until the surface is golden and ripe. Drain the oil.
11. Add appropriate amount of sushi vinegar to the rice, mix well, and then press out a heart shape with a mold. Add the prepared assorted potatoes and shark pieces.
12. Garnish 2 "hearts" with cooked sesame seeds and tomato sauce at will, plus some onions and young ginger marinated in salt, sugar and vinegar.
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