Ingredients of delicious shark fin soup: 50g of shark fin in water, 50g of shrimp 1 50g, 25g of Flammulina velutipes (or silver needles, that is, bean sprouts), 1/2 bamboo shoots, 3 shiitake mushrooms, a little vinegar1spoon, pepper, sugar and cornflour. Production process: 1. Wash shrimps and shark's fin, shell bamboo shoots and shred them, soak mushrooms and shred them for later use. Dip the shrimps in cornflour, scald them with boiling water and pick them up for later use. 2. Heat the oil pan, saute the mushrooms, then add the Flammulina velutipes and bamboo shoots, add 2 cups of water to boil, add shark's fin, and then boil. 3. Add shrimps, vinegar, sugar and monosodium glutamate into the pot in turn, thicken with cornstarch water, and finally sprinkle with pepper. Ingredients for stewed shark's fin: 500g of shark's fin with water, 300g of ham, 300g of cooking wine and a little onion and ginger. Exercise: ① Put the shark fin into the broth and cook it slightly to remove the salty taste. Remove the head and feet from the chicken, wash it, and split it into two pieces. Wash and drain the ham. ② Put shark's fin into the bottom of a porcelain pot, cover it with1/2 chickens, then put ham on the chicken noodles, add onion, ginger, wine, salt and appropriate water, steam for about 5-6 hours, until the shark's fin is crisp and rotten, remove the onion, ginger, ham and chicken, leaving only shark's fin and soup. ③ Put the remaining old hen into a casserole, stew the juice with low fire (about a big bowl is enough), remove the chicken, skim the soup, and pour it into a pot with shark's fin. 4 Stir-fry a small dish of mung bean tooth, and eat it with shark's fin. Lotus shark fin Lotus shark fin cooking category: cooking department: Shandong cuisine ingredients category: seafood taste: salty and fresh suitable season: irrelevant color and fragrance: beautiful shape, soft and rotten shark fin, "lotus" tender, delicious soup; Ingredients: 200g of shark's fin with water; Accessories: 30g of minced chicken, 30g of dried seaweed, 20g of minced ham, 50g of yellow cake, 50g of soft eggs, 20g of cooked chicken and 20g of pork; 20g of egg white, 30g of starch, 2.5g of refined salt, 5g of cooked lard, 10g of spinach juice10g, 10g of onion and 0g of ginger. Production: 1) Put the minced chicken into a bowl, add egg white, wet starch and refined salt, and mix well to make chicken material; 2) Choose a spoon 12 (6 large ones and 6 medium ones) and apply cooked lard in the spoon, then apply chicken material until it is flat, and sprinkle minced ham on the top of the spoon to form a lotus petal shape; 3) Add the leftover chicken material into spinach juice, which is green, take a small handleless wine cup, apply oil to it, then apply green chicken material, insert it evenly with dried seaweed to make lotus, put the lotus and lotus petals into a cage, steam them with low fire for 8-1 12 minutes, and take them out when cooked; 4) Add clean water into the pot and bring to a boil, and prick the soft eggs with a fine needle; 5) Squeeze the egg liquid gently into boiling water to form yellow silk eggs, take them out after floating, trim the egg cake into a round shape to form a cake tray, put them into one end of a fish tray, take out the steamed lotus petals and lotus leaves respectively, put them into a lotus shape on the cake tray, and wrap the yellow silk eggs around the lotus leaves to form lotus whiskers; 6) Steaming the fish dish in a cage for 2 minutes, taking it out, putting the shark fin in a bowl, adding cooked chicken, cooked lard, onion, ginger slices and clear soup, steaming in the cage, taking it out, and removing the chicken, pork, onion and ginger for later use; 7) When the onion oil is put into the wok and cooked to 70% maturity (about 175℃), the onion segments and ginger slices are slightly fried and fished out, then the soy sauce, Shaoxing wine, clear soup, refined salt and shark's fin are added, and the soup is simmered for an hour with low fire, then the wet starch is thickened, and the onion oil is poured on one end of the fish plate. Clear soup, Shaoxing wine and refined salt are put in the soup pot, and after boiling, wet starch is added to thicken it, and chicken oil is poured on the lotus to form 250 grams of red shark's fin. 200g of clean chicken, 50g of pork elbow and 50g of ham. Ginger slices15g, onion segments 20g, refined salt10g, Shaoxing wine 35g, monosodium glutamate12g, clear soup 250g, wet starch 25g, pepper oil15g, peanut oil100g. Blanch the shark fin with boiling water, remove it and wash it with clear water; Neatly put it on a bamboo grate in a fan shape, then cover it with a grate, put it into a wok, chop the hen and pork elbow into large pieces, blanch it in boiling water, take it out and wash it, put the ham in the wok together with the hen and pork elbow, add clear water, and add ginger slices and onion segments, heat it over medium heat, and put it in the wok. Put peanut oil in the wok. Heat with medium fire to 70% heat (about 175℃), add ginger slices and onion slices, fry until golden brown, and take them out. Cook Shao wine, sauce, clear soup and refined salt. Boil the shark's fin, skim off the floating foam, simmer for 10 minute with low heat, and hook it with wet starch to form a smooth sauce. Add Zanthoxylum bungeanum oil, monosodium glutamate and chicken oil, turn over the pan, and serve in a plate. Shark's fin cold-roasted [raw material/seasoning] Shark's fin 4 two ginger slices, 3 shallots, 2 cucumbers, 2 shredded burdock 1/4 cups of salt, 3 tablespoons of fish sauce 1/3 tablespoons of sugar 1/3 tablespoons of sesame oil 1/3 tablespoons of white pepper [production process] (/kloc Soak in clear water for about 4 hours to soften it, change water again, add material (2) to boil, and then simmer for about1~1.5 hours, then turn off the fire and fish out ginger slices and onions. After it cools naturally, take out the shark fin and rinse it with clear water and drain it for later use. (2) Wash the cucumber with cold boiled water, drain the water, cut it into thin round pieces for later use, blanch the shredded burdock with water until cooked, and take it out and drain it for later use. (3) Mix all seasonings with shark's fin, cucumber slices and shredded burdock, marinate for about half an hour, and the flavor will be better after being covered and chilled.