2. Soak the shark fins in cold water for 48 hours, then boil them in boiling water for half an hour, take them out and soak them in cold water, then brush and wash the sand on the surface and put them into a pot with water, ginger and wine, and cook them for 2 hours with low heat, then turn off the heat, put the lid on and simmer them until the water gets cold, then take them out and soak them into cold water for one day until they become white and swollen, then remove the rotten meat and impurities, and scrape off the outer skin, and then you can pick the fins, and don't use iron or copper utensils to avoid the sharks' odor. When cooking the shark's fin, do not use iron or copper utensils to avoid discoloration of the shark's fin.
Third, the first shark's fin in cold water for four hours, pour off the cold water, and then into the boiling water baked overnight (to be able to retreat to the sand as a result), take out the sand, add cold water and then bleach for two hours, with a sparse-eyed bamboo bazaar folder placed in the pot pot pot for four hours, take out the bones and bleach the water and then pot for five hours, change the water, and then boil water, ginger, green onions, and wine simmering through can be.
Fourth, the thin edge of the shark's fin cut off (because there is a very fine sand, should not be retired), and then according to the quality of the shark's fins appropriate heating, stewing with boiling water. Stewed shark's fins will be fished in the barrel, pour boiling water, submerge the shark's fins, cover the lid, maintain the temperature, and simmer for a few hours. Then remove the sand on the fins, cut off the fin roots, wash them, and continue to heat and simmer for about 5 hours. Let the simmered shark's fins cool, remove the bones and carrion, rinse with water to remove the fishy odor, and simmer and soak again. Stewing time can be shorter in hot days and longer in cold days. The hair of the shark's fin, avoid using iron.
V. 1. Shark's fins first soak in cold water for 1 whole night, according to its size to grasp the soaking time, generally small shark's fins, soak to the next day can be taken out in the morning, large shark's fins time is a little longer. Hand pinch the fins, feel a little soft, you can take out.
2. Use a knife to scrape off the surface of the whitish layer, in fact, to remove the sand. Use scissors to cut off the remaining meat on the part of the fins connected to the body of the fish.
3. Boil the water in a rice cooker, put in the larger, harder-to-burn softened fins first, and later, put in the smaller fins, cover, and cook for about 1 1/2 hours. When the shark's fins are separated, take them out and remove the cartilage from the shark's fins by hand. To this point, the shark's fin is even hair good.
Six, the first to send up the shark's fin: clean the shark's fin with water, cut off the wing edge, into the warm water soak for a day and a night, until the shark's fin to absorb enough water before fishing out. Put the shark's fin on a piece of bamboo fence, covered with another piece of bamboo fence, and then use bamboo chopsticks to put the two pieces of bamboo fence together and clamp the shark's fin. Stainless steel pot filled with pure water, put the clamped shark's fins, after boiling on the fire, turn to simmer 5 to 6 hours, until the shark's fin bone away from the meat is soft, fish out of the cold with water, draw off the bamboo chopsticks and bamboo fences, and then rinse the shark's fins with clean water to clean the fishy flavor. When rinsing, gently pull out the brittle bones in the shark's fins, and repeatedly wash away the brittle bones and sand that have been broken in the pot with clean water. The water is not used to wash away the fish, but it is used to wash away the fish.,Reference: gwh/gw03,