Materials for making red roasted shark lips:

Material: 200g of fish lips.

Accessories: 70g winter bamboo shoots, 50g fresh mushrooms and 50g water chestnuts.

Seasoning: 50g lard (refined), chicken oil 15g, soy sauce 30g, sugar 10g, onion 10g, monosodium glutamate 2g, ginger 10g, cooking wine 10g, and salt 5g.

How to roast shark's lips in red;

1. Wash shark lips, put them into a casserole, add boiling water, bring them to a boil on fire, remove them from the fire, cover the pot and stew for 3 hours;

2.

Touch it with your hands. When the sand can be separated, scoop it up in a cold water basin and scrape all the fine sand and black skin with a knife.

3.

If you can't touch the handle with your hands, put it in a casserole, add boiling water, roll it on the fire, move it to the fire and let the water in the pot boil for 5 hours;

4.

When the lip of the fish is soft and the lip bone can be detached, put it in a cold water basin and take it out;

5. Take out the fishbone, clean up the broken bones, and then dig out the dirty things in the fish lips with your fingers;

6.

Soak the cleaned fish lips thoroughly in a water pot, and soak the fish in a boiling water pot for 3 hours until the fish lips are soft and odorless;

7.

Then put the fish lips into the pot, add monosodium glutamate, cooking wine, onion, ginger slices, a little lard, cooked meat and chicken legs, steam them in a cage for 10 minute and take them out;

8.

Fish out chicken, meat, onion and ginger, cut into large slope blades, and put them together with winter bamboo shoots, mushrooms and water chestnut;

9.

Put a clean pot on the fire and add lard and chicken oil. After the oil is hot, put the fish lips and side dishes into the pot, add soy sauce, sugar, monosodium glutamate, cooking wine and salt, stir well with a spoon, add 400 ml of fresh soup and cook over high fire.

10.

When the vegetable red juice is thick, hook it into the running water, take it out of the pot and put it on the plate. Serve.