Material: wing root 500g. Ingredients: onion 75g, garlic 15, ginger 75g. Seasoning: 50g ginger juice, 40g cooking wine, 250g milk soup, soy sauce 15g, oyster sauce 15g, 3g salt, 2g monosodium glutamate, 2g chicken powder, 0.3g pepper, 75g salad oil and 25g raw flour.

working methods

(1) Add 25g of ginger juice and 20g of cooking wine to the shark fin root, knead it by hand, blanch it with cold water, remove the carrion and wash it;

(2) Shark's fin root wine 25g, cold water blanching 10 min;

(3) Stir-fry garlic and ginger respectively, add 75g oil and onion, add wing root, spray wine, add oyster sauce 15g, soy sauce 15g, salt 3g, monosodium glutamate 2g, chicken powder 2g, milk soup 250g, ginger juice 25g, simmer slowly, and leave 65433.

operation requirement

The wing roots should be thoroughly bleached, and the degree of expansion and development should be consistent.

Wing root gum is very rich, so burn it slowly.