Ray shark's fin

soup

Water starch

Kale food

Green bean sprouts and vegetables

Yao Zhu Xiang ke food

Pepper shreds

Eat green onions together.

Jiangxiangke food

yellow rice wine

Chicken powder

white pepper

Abalone juice

salt

Tangxiangke food

pepper

Food with monosodium glutamate

Recipe practice:

1. Put the shark fin in a clear water pot and start heating.

2. Turn off the fire when the water is heated to 70-80 degrees.

3. Soak shark fin in a hot water kettle for 12 hours, with the water temperature not exceeding 80 degrees at the highest and 40 degrees at the lowest, and heat it once when it is lower than 40 degrees.

4. After shark fin soaking 12 hours, heat it for the last time. When the temperature rises to 70 degrees, take out the shark fin while it is hot and use a flat shovel to remove the bones. The method is to hold the shark's fin with a towel in one hand, and shovel hard at the bone with the other hand until the shark's fin is separated from the bone.

5. Shark fin can be boned in whole or in sections.

6. Put the boneless shark fin on the gauze.

7. Wrap gauze around the front and back and fasten it around.

8. Then put it in a pot with clear water and put some onions and ginger.

9. Pour 10g yellow rice wine into the pot to boil, and then simmer for one hour.

10. Soak for another 30 minutes, and then take it out.

1 1. Take out the wing bag, soak it in clear water, and then press it by hand until the water is not turbid.

12. finally, squeeze out the water, put it in a porcelain pot, add the broth, and add the minced onion and ginger.

13. Take another container, put Yaozhu in it, and add onion, ginger, yellow wine and water.

14. put it in a cage with shark fins and steam it for 1 hour for 30 minutes, then take it out for later use.

15. Take out the steamed Yaozhu and use the Yaozhu soup for later use.

16. Crush Yaozhu by hand.

17. Twist off the waist column as much as possible to make it loose.

18. Pour a proper amount of abalone juice into Yaozhu soup.

19. Mix Yaozhu soup and abalone juice for later use.

20. Pour a little oil into the frying spoon and fry the scallops.

2 1. Fry the scallops and take them out of the pot.

22. Wash off the excess oil on the surface of Yaozhusong with oil-absorbing paper.

23. Pour Yaozhusong into the seasoning dish for later use.

24. Heat the wok again and inject a little olive oil.

25. Stir-fry shallots and ginger slices in oil.

26. Then take it out.

27. Pour the mixture of soup, abalone juice and scallop soup into the pot and bring it to a boil.

28. Take out the onion ginger steamed with shark fins and take out the shark fin package from the steamer.

29. thicken the soup with water starch, which is slightly thicker than the sauce of cooking.

30. After that, pour the soup into the stew.

3 1. Take about 50g of shark fin from the shark fin bag with chopsticks, put it into the soup, cover the saucepan, and steam it in a cage for another five minutes.

32. Use stir-fried kale and oily silver teeth to match the meal, mainly rice, and Yaozhusong is a full set for one person. You can also hold rice in a small bowl.