Ingredients: 500g shark fin (dry).

Accessories: mung bean sprouts 100g, ham 25g.

Seasoning: ginger 50g, coriander 50g, sesame oil 10g, yellow wine 100g, pepper 1g, sugar 15g, vinegar 15g, salt 20g, soy sauce 5g, chives 50g and monosodium glutamate 6g.

Characteristics of braised shark's fin;

Winged needle is soft and smooth, with rich fragrance.

Teach you how to cook braised shark's fin and how to cook braised shark's fin.

1. Use a saucepan (ceramic tile? ) first drop the bamboo chopsticks and add bamboo grates at the bottom for later use;

2. Boil 2500ml of boiling water in a pot, add 50g of yellow rice wine, 20g of refined salt10g, 20g of ginger and 25g of onion, and put them into a wing needle and roll them together for 5min.

3. Remove the ginger and onion, and put the chicken wings into the stew pot;

4. Chop pork knuckle, pork belly and ribs respectively, stir-fry with pigskin, splash 50 grams of Shao wine, add 2 soup, 10 grams of refined salt and sugar color, and then pour into a shark fin bowl;

5. Add 25 grams of ginger, 25 grams of onion, coriander head and ham feet, cover and stew in a charcoal stove for 3 hours;

6. Pick up pig hands, pork, pigskin, ribs, ham feet and ginger, onion and coriander heads;

7. Then cover both sides of the old hen on the wing surface and stew for 1.5 hours;

8. Finally turn to slow fire 1 half an hour, and then pick up the old hen;

9. Pour the shark's fin soup into the pot, add monosodium glutamate, sesame oil and pepper, go to the nest, and use chopsticks to pick up the thick wing needle and spread the nest surface;

10. Sprinkle with shredded ham15g;

1 1. Drag the silver needle through boiling water with a soup bowl;

12. Add soy sauce, monosodium glutamate, shredded ham 10g, soup 1000ml, as a wing match, 2 dishes of coriander and 2 dishes of Zhejiang vinegar as above.