250 grams of shark fin in water. 200 grams of clean chicken, 50 grams of pork elbow and 50 grams of ham. Ginger slices 15g, onion 20g, refined salt 10g, Shaoxing wine 35g, monosodium glutamate 12g, clear soup 250g, wet starch 25g, pepper oil 15g, peanut oil 100g.
Exercise:
1, blanch the shark fin with boiling water, remove it and wash it with clear water; Neatly code the bamboo grates into a fan shape, then cover the grates and put them into the wok.
2. Chop the hen and pork elbow into large pieces, blanch them in boiling water, remove them and wash them. [Gourmet China]
3. Wash the ham, put it into the pot with chicken and pig elbows, add water and soak the raw materials. Add ginger slices and shallots, heat over medium heat, skim off floating foam, move to low heat for 2-3 hours, and take out shark fins.
4. Put peanut oil in the pot. Heat it to 70% heat (about 175℃) with medium fire, add ginger slices and shallots, fry until golden brown, and take it out.
5. Boil Shao wine, sauce, clear soup and refined salt. Boil the shark's fin, skim off the floating foam, simmer for 10 minute, and hook with wet starch to make it slippery. Add Zanthoxylum bungeanum oil, monosodium glutamate, and chicken oil, turn over the pan, and serve.
Features:
The soup is light red and shiny, and the shark's fin is soft and rotten. It's delicious.
Anzu shark's fin
Raw materials:
2,000 grams of shark's fin with water hair and jade knot, 8 grams of refined salt, 2.5 grams of monosodium glutamate, 50 grams of scallop, 50 grams of salt and pepper 1.500 grams of fat chicken1.500 grams of onion knot, 50 grams of pork elbow 1.000 grams, 50 grams of ginger slices and Shaoxing wine/.
Exercise:
1. Slaughter the chicken, gut it, wash it, cut it into large pieces, scrape the pig's elbow, cut it into pieces, put it in a boiling pot, cook it together, take it out, and wash the blood foam with clear water. Mash onion and ginger. Break off the old ribs on the side of scallop, wash them, add onion, ginger, cooking wine and water, and put them in a cage to evaporate.
2. Take a large pottery bowl, put it on the bottom with a bamboo grate, and put the shark's fin wrapped in white gauze. Use chicken soup, add cooking wine, onion and ginger, bring to a boil over high heat, and then turn to low heat for about half an hour. Take the shark's fin out of the pot, pour out the soup, spread pork elbow, onion, ginger slices, shark's fin and chicken pieces, add scallop soup, Shaoxing wine, refined salt and water 1500g, cover the plate, bring it to a boil with high fire, and simmer for about 4 hours until the shark's fin is soft and fragrant. Then remove the chicken, elbow, onion and ginger from the fire. Remove the shark fin from the white cloth and put it on a plate.
Make sure you can find shark fin everywhere, because it is easy to find shark fin, and it is not too difficult to find shark fin now. As for the specific methods of finding shark fin, I suggest you go here to see the methods of shark fin. The practice of shark fin here is comprehensive because the practice of shark fin in other places may not be as comprehensive as here. Make sure you can find shark fin everywhere, because the method of shark fin is easy to find, and it is not too difficult to find shark fin now. As for the specific methods of finding shark fin, I suggest you go here to see the methods of shark fin. The reason why the practice of shark fin here is more comprehensive is because the practice of shark fin in other places may not be as comprehensive as here.