Soak the wing needle or wing cake in boiling water 1 ~ 2 hours, heat and boil for more than ten minutes, and then take it out for later use. If the raw material is raw wings, the method is as follows: soak the raw wings in clean water for one day, then cook them in hot water at 80℃ for 30 minutes, take them out and scrape the sand layer on the epidermis, then put them in a pot and cook them at 80℃ for more than ten minutes, then take them out, take the shredded wings, remove the residual meat and impurities, wash them to get pure wing needles, then soak them in clean water 1 hour, and heat them. The mature standard of shark fin shreds is that all shark fin shreds are soft, not hard, elastic, white or yellowish in color and full of water. The following are expert opinions:

When sending shark fins, we should first divide the old and the young, so as to master the heat, prevent the small and the young from rotting, and cook the big and the old.

Large and old shark fins are generally thick and sticky, with high quality, but because of their large fins and old skin, the sand is hard to fade.

Therefore, the thin edge of shark fin should be cut off first to prevent sand from entering the wing when it expands; Then soak it in cold water for 10 ~ 12 hours to soften it, then put it in a boiling water pot for 1 hour, then stew it in boiling water until most of the sand grains swell up, scrape it with a scraper to remove the sand grains, and scald it again with boiling water if it is not cleaned.

Then separate the shark fins according to the degree of hardness, put them into bamboo baskets, cover them and stew them in a pot to prevent them from being crushed by boiling water.

Hard stew for 5-6 hours and soft stew for 4-5 hours. Let it cool slightly after stewing, and then stew for 1 ~ 2 hours. Pay attention to the inspection in the process of stewing until the hair is completely taken out, rinse it with clear water and remove the odor for later use.

Small and tender mixed wings. Generally, the wing plate is thin and hard. Sand grains are also difficult to remove. It is advisable to cook less and stew more. Cut off the wings first. Put them in the lid and boil them in boiling water. After the water temperature drops, change the boiling water and soak it again until the sand can be scraped off. Then cut off the wing root and separate the soft and hard parts. Put them in bamboo baskets, stew them in a pot for 3 ~ 4 hours, cool them a little, and then remove the bones and carrion. Pay attention to the inspection when stewing, and take it out and wash it for later use after stewing thoroughly inside and outside.

Hair shark fin should not be packed with iron, otherwise yellow spots will appear due to chemical changes, which will affect the quality. Hairy shark's fin should not be soaked in water for too long, so as not to stink and deteriorate.

Braised shark's fin:

Raw materials: yellow shark fin 1750g, duck 750g, old hen 3000g, sugar 15g, scallop 245g, Shaoxing wine 25g, cooked ham 250g, onion 250g, refined salt 15g and ginger 50g. The production process is 1. Shark fins are neatly stacked on bamboo grates. 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. 5 grams of ham is cut 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 washed chickens and ducks on the prepared bamboo grates, then press them on the shark's fin, put ginger slices and onions into the pot, inject clean water, boil them with strong fire, then pour off the water, and take out the ginger slices and onions together to remove the smell of blood. 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. Heat the shark fin sweat on the simmer in a wok. Then put the shark's fin (together with bamboo grates) into a 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 full yellow shark fin, that is, Luzon wing. 2. Repeated fishy smell of water.

3, simmer on a small 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 a time, and it is not advisable to add water or soup in the middle. Because it takes a long time to simmer before seasoning. Features The wings of this dish are soft and rotten, fresh apricot yellow, soft and waxy, with extremely mellow and tender taste and juicy wings.

Braised shark's fin:

Ingredients: shark fin1000g, beef tendon 200g, gouache15g.

Salt 10g, cooking wine 10g, soy sauce 5g, monosodium glutamate 1.5g, oil 125g, and white soup 300g. Exercise: 1 Tear the preliminarily processed shark's fin in batches, slice the tendon, cut it into bergamot with a knife, slaughter it in rolling soup, and drain the water.

2, put the pot on high fire, add 50 grams of oil, oil heat, add white soup, add tendons, add some salt water, cooking wine, soy sauce, monosodium glutamate and soup to burn. After the dish is tasty, hook it into running water and put it in a bowl. 3. Brush the pot clean, then put it on a big fire, add 75 grams of big oil, heat the oil, add the white soup, add the shark fin, and add it.

Add the remaining salt water, cooking wine, soy sauce, monosodium glutamate and white soup together, boil the soup, hook it into running water, and put it on the cooked tendons when the juice is thick.

Snowflake shark's fin:

Ingredients: (1) shark fin 200g) 8 egg whites (3) chicken breast 120g(4) 20g minced ham.

Seasoning: (1) 1 tablespoon salt (2) 4 tablespoons monosodium glutamate (3) 2 tablespoons milk (4) 1 cooking wine (5) 2 tablespoons starch.

Practice: 1. Put the shark's fin in cold water and cook it slowly. Take it out and use cold water to remove the fishy smell. Put 2 spoonfuls of cooking wine, 5g of onion, 1 spoonful of salt and 1 fried chicken soup into a steaming bowl, steam over high fire, take out and drain.

2. Chop the chicken breast into minced chicken, put it in a hemp bowl, add seasoning (1)-(5) and mix well.

3. Take a large bowl, put the egg white into the paste until it is soaked (subject to chopsticks standing in the middle), then pour in the evenly stirred chicken essence seasoning and stir it slightly.

4. After the pan is hot, slide it with a clear oil brush, leaving two spoonfuls of oil at the bottom of the pan, then pour in the egg paste and shark's fin, stir fry over medium heat, pour in a little chicken oil, gently drag it into the pan, and remove the ham powder from it. Serve. Braised shark's fin:

Ingredients: clear water shark's fin (preferably Luzong yellow wing) (500g), light hen (1 bird), a little chicken oil (9 birds), pig's trotters (1 bird), ginger slices, onion, salt, yellow wine, horseshoe powder and clear soup (12000).

Preparation process: 1. Put the whole shark's fin in a clear soup pot, add onion, ginger and wine and cook for three times, then take out the shark's fin, squeeze out the water and remove the fishy smell. 2. Cut the hen open, gut it and wash it; Wash and tidy the hooves, and put them together in a boiling water pot to remove blood. 3. Use a casserole, put a bamboo mat on the bottom of the pot, put shark fins on the bamboo mat, cover chicken feet on the shark fins, add clear soup, then simmer with warm fire (about three hours), remove the feet and chicken, and put shark fins and soup in another pot to thicken the soup. Add salt and wet water chestnut powder, mix well, thicken the pan and pour a little chicken oil.

Tender chicken wings soup:

Ingredients: shark's fin (wing cake) 100g- 150g, ginger 1, 2 boneless chicken legs, 5 cm onion, 3 slices of ginger, 7 cups of water, 4 tablespoons lard, 5 cm onion, 2 tablespoons cornmeal, 2 slices of shredded ham, sugar. Exercise: ① Soak the shark fin (wing cake) until it is soft, and make preparations before cooking.

② Put chicken, onion, ginger and 8 cups of water into the pot, put it on the stove to boil, then turn off the heat, skim off the foam and cook for about 1 hour. Filter the soup and shred the chicken (about half the dosage).

③ Heat 4 tablespoons lard, stir-fry onion, and take it out after discoloration. Scoop out 2 tablespoons of dissolved lard for later use.

(4) Pour the four cups of soup in (3) into the pot in (3), soak the soft shark's fin, shred the chicken, cook for about 20 minutes, season with 65,438+0 tablespoons of white sugar and salt, 2 tablespoons of oil and 65,438+0 tablespoons of soy sauce, thicken with water-soluble raw flour, and then add lard and ham just out of the pot.

Tip: Shark's fin has no taste, so use chicken to improve the taste.

Buddha jumps over the wall:

Ingredients: 500g clean shark fin, 6 clean duck gizzards, 250g clean sea cucumber, pigeon eggs 12, clean fat hen 1 each, 200g clean mushrooms, 250g clean pig's trotters, 95g fat pork and 65438+ big bellies. Cooking scallop125g, Shaoxing wine 2500g, clean winter bamboo shoots 500g, monosodium glutamate10g, fish lip water 250g, crystal sugar 75g, snapper belly125g, superior soy sauce 75g, abalone 1000. Exercise: 1 Remove sand from shark's fin, scoop it up and put it on bamboo grates, put it in a boiling water pot, add 30g of onion, ginger 15g, Shaoxing wine 100g, 100 minutes, remove its fishy smell, and take out onion, ginger and juice.

2. Cut the fish lips into pieces with a length of 2 cm and a width of 4.5 cm, put them in a boiling water pot, add 30g of onion, Shaoxing wine100g, ginger slices15g, cook for10min to remove the fishy smell, and pick out the onion and ginger.

3. Put the abalone in a steamer, steam it with strong fire, take it out, wash each piece into two pieces, put it on a cross knife, put it in a small pot, add 250g of bone soup and 0/5g of Shaoxing wine/kloc-,steam it in the steamer for 30min, take it out, and drain the steamed juice. Cooked pigeon eggs, shelled.

4. Cut off the heads, necks and feet of chickens and ducks respectively. The pig's trotters are shelled, depilated and washed. Scrape the sheep's elbows clean. Cut the above four ingredients into 12 pieces, blanch them with clean duck gizzards in a boiling water pot, and take out the blood. Wash the pork belly, blanch it with boiling water twice, remove the fishy smell, cut it into 12 pieces, put it in a pot, add 250g of soup, boil it, add 85g of Shaoxing wine, and take it out at once, without using soup and sweat.

5. Wash the sea cucumber and cut it into two pieces. Wash pig's trotters and cut them into 2-inch long sections. Add clean water to 150g clean ham tenderloin, steam in a steamer for 30 minutes, take out the steamed juice, and cut into thin slices with a thickness of about 1cm. Blanch the winter bamboo shoots in a boiling water pot and take them out. Cut each bamboo shoot into four pieces and pat it flat. Put the pot on a strong fire. When the cooked lard is put into the pot and heated to 70%, the pigeon eggs and winter bamboo shoots are put into the pot and fried for about 2 minutes. Then, put the fish in the pot, fry until the hand can be broken, pour in a colander to drain the oil, soak it in clear water, take it out, and cut it into pieces 4.5 cm long and 2.5 cm wide.

6. Leave 50 grams of residual oil in the pot. When it is 70% hot, stir-fry 35g of onion and 45g of ginger slices in a pot, add chicken and duck, elbow of sheep, tip of pig's trotters, duck gizzard and pork belly a few times, and add 75g of soy sauce, 0/0g of monosodium glutamate/kloc-,75g of rock sugar and 265433 of Shaoxing wine.

7. Wash a Shaoxing jar, add 500 grams of clean water, heat it with low fire, empty the water in the jar, and put a small bamboo grate at the bottom of the jar. Add cooked chicken, duck, sheep, elbow, pig's trotters, duck gizzard, pork belly, mushroom and bamboo shoots, then add shark's fin, ham slices and scallops. After loading, put the jar on the charcoal stove, simmer for 2 hours, then open the lid, quickly put the sea cucumber, tendon, fish lips and high belly into the jar, immediately seal the jar mouth, simmer for another hour and take it out. When serving, pour the jar-mouth cabbage into a big basin, open the gauze bag and put the pigeon eggs on it. At the same time, keep up with a dish of hemp fiber radish, a dish of ham mixed with bean sprouts, a dish of fried bean sprouts with mushrooms, a dish of spicy mustard, silver coils and sesame seeds.

note:

1. Soak scallops: Wash scallops, put them in a bowl, add a little broth, onion and ginger, and steam them in a steamer.

2. Flower mushrooms: mushrooms produced in late spring and early spring, with chrysanthemum patterns on the surface.

3. Finally, when all kinds of raw materials enter the altar, they must be simmered slowly and not impatient, otherwise the effect will not be achieved.

Braised shark's fin:

Ingredients: 200g shark fin in water.

25g of female chicken, 25g of fat duck, 25g of pork elbow, 50g of Chinese cabbage, 50g of cooked lard, 25g of chicken oil, 5g of refined salt and 0/0g of Shaoxing wine/kloc. Onion 10g, fresh ginger 10g, monosodium glutamate 0.5g and starch 30g. Operation: Wash and chop the mother chicken, fat duck meat and pork elbow meat into small pieces, blanch them in a boiling water pot, take them out and wash the blood foam for later use. Add clear soup, refined salt, Shaoxing wine and shark's fin into the pot, boil, remove and drain. Then put the Chinese cabbage in the pot, blanch it and take it out. Wash the shark's fin with clear water, arrange it neatly, put it at the bottom of the big bowl, add chicken and duck, pork elbow, onion, ginger and refined salt, pour Shao wine into the broth, steam it until it is rotten, and take out the chicken and duck. Pig elbow, onion and ginger are used to make it. Put the cooked lard into a wok, and when it is heated to 60% with medium fire (about 132℃), add onion and ginger slices to burn out the fragrance, add refined salt, milk soup and Shaoxing wine, take out the onion and ginger, add shark's fin and Chinese cabbage, boil, skim off the floating foam, and simmer with low fire until the soup remains/kloc-0.

Shark's fin soup in casserole:

Ingredients: 750g shark fin, 500g boned chicken, coriander 15g, a little lard, monosodium glutamate, cooking wine, refined salt, onion and ginger. Practice: chop the chicken with bones into 3 cm square pieces, blanch them in a boiling water pot and rinse them clean. Cut the onion and ginger, and cut the coriander for later use. Add base oil to the spoon, heat it on fire, stir-fry onion and ginger, add chicken soup, refined salt, monosodium glutamate and cooking wine, adjust the taste, pour it into the casserole, and then put the chicken into the casserole. Clean the shark's fin with clear water, put it on a plate, spread it on the chicken nuggets in a casserole, and bring it to a low heat until the chicken nuggets and shark's fin are crisp and rotten, then turn off the heat and serve the coriander segments.

Mushroom shark's fin jiaozi:

Ingredients: (1) 12 large white skin.

(2) Shrimp 150g diced pork hind legs 150g diced fat meat 20g shark fin 20g water, 20g diced mushrooms 20g diced auricularia.

10g diced carrot 20g chopped coriander10g.

2 teaspoons of white salt 65438+ 0/2 teaspoon of fresh chicken powder 65438+ 0/2 teaspoon of sugar and pepper 65438+ 0 teaspoon of sesame oil 65438+ 0 teaspoon of lard.

1 spoon.

Operation: (1) Wash shrimps to remove intestinal mud, add diced pork hind legs, diced fat meat, white powder and salt, beat them by hand until they become thick, then add other seasonings and remaining materials (2) and mix well to get the filling. (2) Take a piece of white skin, wrap it with appropriate stuffing, fold it into the shape of jiaozi, and then fold it out by hand to complete 12 pieces in turn. Steam in a steamer 15 minutes.