Water shark lip .................................................................................................................................................. ........................ 5g White Soup ................. Special 500g: This dish is the third of "Twelve Roast Bars in Bianliang", with milky white color, milky fragrance, rotten juice and fresh taste.

Exercise:

1. Put shark lips in a basin, add onions, ginger slices, monosodium glutamate, cooking wine, lard and fresh soup, steam in a cage for 10 minute, take out, remove onions and ginger, decant the remaining soup, put it on an anvil and cut into large slope slices.

2. Put the pot mat on the pot, the ham slices form three included angles on the pot mat, and the bamboo shoots are arranged in the three included angles; Cut the mushrooms into crosses and put them in the middle. The fish lips are arranged in a circle on the ham and buckled with the plate.

3. Clean the pot, add lard, add white soup, hold the pot pad in the pot with your hands, bring to a boil with strong fire, and cook for about 10 minute, add salt, monosodium glutamate, cooking wine, emulsifiable concentrate and ginger juice, and cook for a while. When the soup is thick enough to have white hair, take out the pot mat with a colander and put it into the pot. Taste the juice left in the pot, add the peas, hook them into the running water and pour them on the fish lips. Serve.

Key technology: put the dried fish lips into a pot, add 2-3 times more boiling water than the fish lips, cover and simmer until soft, and change the boiling water continuously for 3-4 times. When the fish lips can be stewed to remove sand, scrape the sand and black skin off the fish skin with a knife. If the fish lips can't remove sand, continue to blanch. After the sand is fished out, put it into the pot and replace it with boiling water to continue to expand. Pull out the lip bone to keep its shape intact, cut off the rotten edge, then soak it in clear water to remove the fishy smell and colloid, and then soak it in boiling water for later use. When cooking, it can be cut into different shapes as needed and soaked in boiling soup. Cuisine and efficacy: constipation recipes of Henan cuisine, beauty recipes, nourishing health recipes, taste: salty technology: barbecue

Materials for making red roasted shark lips:

Ingredients: fish lips 200g Accessories: winter bamboo shoots 70g, mushrooms (fresh) 50g, water chestnut 50g Seasoning: lard (refined) 50g, chicken oil 15g, soy sauce 30g, sugar color 10g, onion 10g.

Characteristics of red roasted shark lips;

The red is bright, fresh but not greasy, and the lips are fragrant with mushrooms.

Teach you how to make red grilled shark lips, and how to make red grilled shark lips is delicious. 1. Wash shark's lips, put them into a casserole, add boiling water, bring them to a boil on the fire, remove them from the fire, cover them and stew for 3 hours; 2. Touch it with your hands. When the sand can be separated, scoop it up in a cold water basin and scrape all the fine sand and black skin with a knife; 3. Don't touch the handle with your hand, then put it in the casserole, add boiling water, roll over the fire and move closer to the fire, so that the water in the pot can't be opened for 5 hours; 4. When the lip of the fish becomes soft and the lip bone can be detached, take it out in a cold water basin; 5. Take out the fishbone, clean up the broken bones, and then dig out the dirty things in the fish lips with your fingers; 6. Soak the cleaned fish lips thoroughly in a water pot, and soak the fish in a boiling water pot for 3 hours until the fish lips are soft and odorless; 7. Put the fish lips in a pot, add monosodium glutamate, cooking wine, onion, ginger slices, a little lard, cooked diced meat and chicken legs, steam in a cage for 10 minute and take them out; 8. Take out chicken, meat, onion and ginger, cut them into big slope blades and put them together with winter bamboo shoots, mushrooms and water chestnuts; 9. Put a clean pot on the fire and add lard and chicken oil. After the oil is hot, put the fish lips and side dishes into the pot, add soy sauce, sugar, monosodium glutamate, cooking wine and salt, stir well with a spoon, add 400 ml of fresh soup and cook over high fire. 10. When the red vegetable juice is thick, hook it into the flowing water, take it out of the pot and put it on a plate, and serve.

Tips for making red roasted shark lips;

Chefs in Henan have a formula that "food is not sticky, but naturally sticky". The accurate use of firepower is the key to the success of this dish.