Composition:

The main ingredients are shark's fin 500g, shredded chicken 150g, shredded bamboo shoots 60g, shredded mushroom 150g and shredded abalone 50g.

50g shredded fish belly and 50g shredded ham.

Seasoning oil 80g, chicken soup 800g, cooking wine 15g, sugar 10g, salt 3g and monosodium glutamate 2g.

30g of wet starch, onion and Jiang Mo.

Operation:

(1) First, simmer the shark fin with boiling water for about 1 hour. Take out the fried seeds and soak them thoroughly in cold water. Then wash and simmer with low fire until the wing bones can be removed. After cleaning the wing bones, rinse them thoroughly with cold water, then soak them in cold water for 5-6 hours, and then steam them in a steamer for about 1 hour. After taking out, take out the original soup and steam it with clear water until the gelatinous smell of shark fin is removed.

(2) Before fire treatment, open the fish slope and smell it with your nose. If shark fins have other colloidal smells, soak them in clear water. For the first time, if you can't get rid of the bad smell, you should use onions and Jiang Shui until the shark's fin smells good.

(3) After the frying spoon is heated, pour in the big oil, add the onion and Jiang Mo and stir-fry for a few times, then add the cooking wine (half amount), chicken soup and shark's fin, and switch to slow fire until the shark's fin can be broken with chopsticks.

(4) Transfer the prepared shark fin to Wanghuo, and add shredded chicken, shredded bamboo shoots, shredded winter wool, shredded abalone, shredded fish maw, shredded ham, sugar, salt, monosodium glutamate, cooking wine, etc. After boiling, add diluted wet starch to thicken one by one.

Braised shark's fin in white sauce

[Main materials and auxiliary materials]

700g of shark's fin and cabbage in water. Two pieces.

Jiu Shao. 25g wet starch15g

500 grams of clean chicken and 25 grams of onion slices.

Monosodium glutamate. Chicken oil 2g. 15g。

750g of fat duck meat and 25g of ginger slices.

Clear soup 300g cooked lard 75g.

250 grams of refined salt and 3 grams of pork.

250 grams of milk soup

Gourmet: Shandong cuisine, Shandong cuisine

[Cooking method]

1. Wash and chop chicken, fat duck and pork elbow into small pieces, put them in a boiling water pot, take them out, and wash the blood foam for later use.

2. Put clear soup, refined salt (l g), Shaoxing wine (10g) and shark's fin into a wok, boil it, take it out and drain it; Then put the cabbage in the pot, blanch it and take it out; Wash shark fins with clean water, arrange them neatly and put them at the bottom of a big bowl. Put chicken and duck, pork, onion, ginger (each 10g), refined salt (1g) and Shaoxing wine (10g) on it, pour it into clear soup, steam it in a cage, and take out the chicken and duck.

3. Put the cooked lard into a wok, heat it to 60% with medium fire, add onion and ginger slices (each 15g) and stir-fry until fragrant, then add refined salt (6g), milk soup and Shaoxing wine (5g), take out the onion and ginger, add shark fin (wing side down) and Chinese cabbage, and boil, skimming the floating foam.

[Process key]

1. Shark fin is the fin of a big shark, which is dehydrated and dried. Shark is a fierce fish, and there are many kinds. There are more than 70 kinds in China. Shark wings are divided into tropical shark fins, temperate shark fins and cold shark fins. The shark fin produced in the tropics is the best, and its color is yellow and white, which is called yellow shark fin. The best shark fin produced in Luzon Island in the Philippines is called "Luzon Yellow". The color of shark fin produced in temperate zone is basically similar to that in tropical zone, but there are also some grayish-white wings with poor quality. Most shark fins produced in cold areas are blue and of poor quality, which is called green wings. 2. First cut off the thin edge of shark fin with scissors, then put it in an aluminum bucket, inject boiling water and cook it on low heat (water can't be boiled). When it can burn sand, put the pot away from the fire. When the water temperature is not hot, rub it with your hands to remove a layer of sand on the surface. If you can't smoke the sand, you can continue to stew. After the sand is exhausted, change it to boiling water for stewing, and pay attention to the inspection when cooking. When the bone can be taken out, remove the pot from the fire. When the water is not hot, gently remove the bones and cut off the rotten parts, and put them under the water pipe to make them swell and deodorize. Then change the blisters for half a day to soften and shrink them and spit out the fishy smell. At this time, soak a large piece in cold water and you can use it. Be careful not to break the wing when washing. In addition, when washing sand and removing bones, handle with care, do not break the wing shape, and keep the wing shape unbreakable. If the brewed shark fin was not used at that time, it could be divided into components according to the required parts, injected with cold water (submerged) and frozen in the refrigerator until it was firm. If you don't have a refrigerator, you can put it in a cool place with cold water and change the water twice a day. The shark fin is old and tender. When stewing fish paste and bone, check it in time. Take out the tender shark fin first, and don't share it with the same fish, otherwise it will affect the quality. 3. Concentrated milk soup: old hen1500g, pork belly1000g, pork leg bone1000g. Onion100g, ginger 50g. Methods: First, the chicken, meat and bones were cooked with boiling water, and then scraped clean with cold water. The bone is broken, the whole onion is broken, and the ginger is broken. Put 5000 grams of cold water in aluminum pot on fire, add chicken, meat, bones, onions and ginger, boil, skim off the foam, cover the lid and cook over high heat. When the chicken and elbow are badly rotten, fish out the chicken, meat and bones, and filter with reeds to remove the residue, which is a milk soup, white as snow, thick as milk and delicious. 1 kg raw material cooking 1 kg soup shall prevail.

[Flavor characteristics]

1. Shark's fin, that is, shark's fin, is a treasure in seafood, which belongs to the eight treasures in the world and is produced in coastal areas of China. Yantai, Shandong Province is one of the important producing areas. As early as the Ming Dynasty, shark fin was used as a high-grade cooking material. Its nutritional value is high, and it is rich in nutrients such as protein, fat, calcium, phosphorus, iron and various trace elements. It also has the effects of tonifying kidney, preventing aging, and strengthening tendons and bones. It can be roasted, simmered, roasted and stewed, and it is more delicious with clear soup and milk soup. "Grilled wings in white sauce" is a famous dish at a high-class banquet.

2. The soup of this dish is rich, the shark fin is soft and rotten, and it is light and refreshing. In Shandong, it is often used as the first course of senior banquets, and it has become a habit and spread far away.

Braised shark's fin with yellow wine

Raw materials:

Yellow shark fin ...1750g duck ... 750g old hen ... 3000mg white sugar ..................... 15g scallop. ................................................................................................

Steps:

1. Put the shark fin neatly on the bamboo grate.

2. After the scallops are soaked in warm water, remove the hard ribs on the sides with a knife, wash off the sediment on the surface, put them in a bowl, add a proper amount of water, steam them thoroughly in a cage, and take them out for later use.

3. Cut 5g of ham into fine powder for later use; Slice 45g ham for later use.

4. Slaughter two hens and a duck, cut open the back, take out the internal organs, and wash the blood with water for later use.

5. Put water and shark's fin of bamboo grates into the pot, put the washed chickens and ducks on the bamboo grates prepared separately, then press them on the shark's fin, put ginger slices and onions into the pot, inject clean water, boil them with strong fire, drain the water, and take out the ginger slices and onions together to remove the bloody smell.

6. Pour 4000 grams of water into the pot, add 45 grams of ham slices and steamed scallops, cook on high fire for 15 minutes, skim off the foam, and stew on low fire for about 6 hours. At this time, pick out the chicken, duck, ham and scallop, pick out the chicken and duck scraps, and take out the shark's fin (together with the bamboo grate).

7. Put the sweat of shark's fin into the wok, heat it, then put the shark's fin (together with bamboo grates) into the wok and cook for about an hour. Then add clear soup and scallop soup, boil over high fire, add chicken oil, sugar and salt, stew for 2-3 minutes, take it out and put it on a flat plate, and turn the shark fin on another plate; Put a small amount of water starch into the shark's fin soup in the pot to harvest the thick juice. At this time, pour the thick method on the shark fin and sprinkle with minced ham.

note:

1. Choose a whole yellow shark fin, that is, Luzong wing.

2. Repeated fishy smell of water.

3. Simmer on low fire, usually 6 to 7 hours. First, it tastes delicious, and second, the shark fin is soft and rotten.

4. Water should be added at one time, and it is not advisable to add water or soup in the middle. Because it takes a long time to simmer before seasoning.

Shark fin soup method

Clear soup Quanjiafu

Recipe name broth family portrait

Its cuisine is northeast cuisine.

Types and local characteristics

The basic feature is traditional Shandong cuisine, with many varieties, among which the first-class pot of Confucius Banquet is the most precious.

Basic materials: sea cucumber, shark's fin, beef tendon, shrimp slices, chicken breast, fish fillets and Chinese cabbage.

Features: Traditional Shandong cuisine. There are many varieties of this dish, among which the first-class pot of Confucius Banquet is the most expensive, and it is also the key dish at the celebration banquet.

Ingredients: 50 grams of sea cucumber, shark's fin, beef tendon, shrimp slices, chicken breast and fish fillet cooking wine,

Chinese cabbage and cooked ham 15g, egg white and winter bamboo shoots 25g, monosodium glutamate 2g,

Salt 4g, fish maw with water 100g, clear soup 150g, mushroom with water 10g, and wet starch 10g.

Cooking method: Slice the chicken breast and put it in a bowl. Use egg white, refined salt, wet starch and sea cucumber paste.

Slice, cut the hamstring in half, and cut the fish belly into large pieces. Clean sea cucumber, fish maw, beef tendon and shark fin.

Blanch the soup. Blanch chicken slices, fish slices and shrimp slices with boiling water. Put all kinds of ingredients in a container.

In a big soup bowl, ham, winter bamboo shoots, winter mushrooms and Chinese cabbage are alternately placed on it and put in the soup pot.

Add clear soup, refined salt and cooking wine to boil. After adding monosodium glutamate, pour the clear soup into the soup bowl.

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