1. The shark skin is soaked in clear water 1 day, then scalded with boiling water, because there is sand on the shark skin, and then washed off while it is hot. The shark skin should be washed several times. Cleaning is the most difficult task, and it is necessary to wash off the "sand" on the fish skin with a wire brush. Be sure to brush it clean, or it will be uncomfortable to eat. But the so-called "sand" on the shark skin is not real sand, but a kind of fine scales of bones, which are not very good in taste, but will be fine after eating, only slightly affecting the taste. )。

3. Remove the bones and fish (all we want is gelatinous fish skin) attached to the fish skin with a knife and cut them into strips for later use. .

4. Clean up the chicken and cut it into pieces (if it is' shark skin soup with ribs', clean up the ribs and cut them into pieces)

5. Scald and blanch the chicken pieces with boiling water, and remove the blood foam for later use.

6. Add the right amount of water to the pot, put the chicken pieces into the pot, add a few pieces of ginger and the right amount of water, cook the chicken pieces, cut them into strips of shark skin, and simmer them with slow fire after boiling.

7. Simmer for 40 minutes, and the soup will turn pale white. Season with salt.

# #' Shark's fin sparerib soup' adds ribs, not chicken.