Ingredients: Shuifa Jade Wings 1.500g, Fat Hen 1.000g, Ham 200g, Scallop 50g, High-grade Clear Soup 4,000g, Mung Bean Sprouts 1.50g, Salt 5g, Cooking Wine 20g, and monosodium glutamate1.

Method: Remove the young bones and tendons from the finely brewed jade ridged wings, take out the bright wing needle (about 1000g), wash it twice, take it out, put it in a basin, pour in clear soup, steam it in a steamer for 2 hours, take out the decanter to remove the soup, and then add ginger (mashed), scallion, cooking wine and clear soup three times. After several stews, the shark fin glue is exhausted, and the wing leaves are more shiny and bright. Wrap the shark fin in clean gauze for later use. Mix chicken, ham, scallops, clear soup, etc. Add the first-class red soup, add shark's fin and simmer for 2 hours. When the shark's fin is soft and sticky, that is, when the chicken oil is heated to 40% in another pot, the shark's fin is unsealed, the soup is poured into a clean pot with oil, the juice is collected with low heat, and monosodium glutamate is added. When the soup is thick, you can put the shark fins into the plate in turn. At this time, stir-fry the mung bean sprouts and wrap them around the shark's fin to serve.

Features: The dish is golden in color, fresh and mellow in taste, and soft and waxy in texture.

Shark's fin in casserole

raw material

500 grams of shark fin in water.

Ham sausage 25g

Water magnolia tablets 20g

20 grams of water-borne mushroom

Rapeseed heart 15g

Chicken soup 1000g

Clear soup150g

Legislation

Slice the turkey leg and magnolia, and tear the mushrooms into small pieces.

Put the shark fin in cold water, bring it to a boil, remove it and put it in a bowl.

When the oil in the casserole is 80% hot, add shredded onion and Jiang Mo, then add chicken soup and seasoning, bring to a boil, pour into a bowl with fish wings, and steam over high fire until it is 80% rotten.

Choke the pot with shredded onion and Jiang Mo, add clear soup, seasoning and shark's fin, bring to a boil, pour into a casserole, simmer for 20 minutes, and put oil in the cabbage.

Shark fin soup

Its cuisine is Zhejiang cuisine.

Features clear soup color, strong chicken flavor, transparent and waxy shark fin, and white and tender pig lungs like tofu.

raw material

Ingredients: main ingredients: shark's fin (white jade shark's fin) 750g. Materials: pig lung 1, cooked ham slice 15g, green vegetable heart 150g, naked hen about 2.5kg, fat pig 250g, cooked ham skin 100g. Seasoning: appropriate amount of cooking wine, refined salt 10g, scallion 10g, sauce slice 10g, clear soup 2.35kg, cooked lard 10g.

manufacturing process

(1) Cut off the bare chicken feet, gut, air and esophagus, and wash. Cut the chicken 1 into 4 large pieces, cut off the bones on each piece, put it in a pot, take out the clear soup 1 kg, boil it with strong fire, skim off the floating foam, take out the chicken pieces, wash them and put them in a bowl. Spoon100g of water into the soup pot, add salt to boil, skim the floating foam, pour into the chicken bowl, add cooking wine, onion and ginger slices, cover the plate, and steam in a cage for about 6 hours. (2) Cook the shark fin in a boiling water pot, take it out, rinse it in clear water, and drain the water. Use half a chicken, cut off the bones, put it in a pot with pork fat, scoop in clear water (submerge the chicken), boil the blood on high fire, take it out and wash it, put it in a bowl with shark's fin, scoop in 500 grams of chicken soup, add salt, onion knots, ginger slices and cooking wine, cover the plate, steam for two hours until it is crisp and rotten, take it out, uncover the plate, and pick up the onion and onion. (3) While steaming the wings, rinse the pig lungs with clear water, rinse off the blood, tear off the capsule, cut open the lung lobes and take out the lung tube. Put half a chicken with pig lungs in a bowl, scoop it into clear water (submerged chicken), boil it with strong fire, take it out and wash it, put it into a bowl, scoop up 500g of clear soup, add salt, onion, sauce and cooking wine, steam it in a cage until the lungs are rotten like tofu (can't be broken), take out the lungs, put them into a shark's fin bowl, and then put the scalded cabbage heart and ham slices into the shark's fin. Take the chicken bowl out of the cage, pour the chicken soup into the shark's fin soup bowl, pour hot chicken oil on it, and prepare white pepper and coriander when serving.

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Soak dried shark fins before cooking.

Cut off the thin edge of shark fin (because the sand is very fine and not suitable for cleaning), then heat it properly according to the quality of shark fin and stew it with boiling water. Remove the stewed shark's fin from a wooden bucket, pour boiling water, soak the shark's fin in water, cover it and soak it for several hours. Then remove the sand from the wings, cut off the wing roots, clean them, and continue to heat and stew for about 5 hours. Cool the stewed shark's fin, remove bones and carrion, rinse with clear water to remove fishy smell, and then stew. The soaking time can be shorter in hot days and longer in cold days. Hair shark's fin, avoid iron.