Shark fin hair method: when making shark fins, you should first separate the old and the young, so as to master the heat separately and prevent the small and the young from rotting and the big and the old from being thoroughly cooked. The large and old shark fins are generally thick with sticky needles and high quality, but because of the large fins, the skin is old and the sand is difficult to fade out. Therefore, the thin edge of shark fin should be cut off first to prevent sand from entering the wing when it is swollen; Then soak it in cold water for 1 0 ~12 hours to soften it, then put it in a boiling water pot for1hour, then stew it in boiling water until most of the sand grains swell up, scrape and wash 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 their hardness and softness, put them into bamboo baskets respectively, cover them and stew them in the pot, so as to avoid the shark fins from being crushed by boiling water. Stew hard for 5-6 hours and soft for 4-5 hours. After stewing thoroughly, let it cool a little, and then let it bone out1~ 2 hours. Pay attention to inspection in the process of stewing, until all the hair is thoroughly taken out, washed with clear water, and odor is removed for later use. Small and tender mixed wings. Generally, the wing plates are 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 cover and use 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 roots and separate the soft and hard parts. Put them in bamboo baskets respectively, stew them in the pot for 3 ~ 4 hours, and let them cool a little, then remove the bones and carrion. Pay attention to inspection when stewing. Only after stewing thoroughly inside and outside can you take it out, wash it and use it for later use. Do not put the prepared shark fin in iron, otherwise it will cause yellow spots on the shark fin due to chemical changes, which will affect the quality. Hair shark fin should not be soaked in water for too long, so as not to stink and deteriorate.

note:

1, pay attention to the choice of materials, no matter what grade of shark fin you use, you can't use moldy and deteriorated shark fin.

2, when soaking, be sure to change the warm water frequently, at least 3 times, so as to avoid the deterioration of shark fins due to water odor.

3. The shark fin must be clamped with two pieces of bamboo basketry before stewing. To do this, one is to avoid the shark's fin from being smashed, and the other is to avoid the shark's fin from being deformed and rotted. 4. Pay attention to the time when simmering. Old hard shark fins are usually simmered for 5 ~ 6 hours; Soft and tender shark fins are usually simmered for 4 ~ 5 hours. The time for stewing shark's fin should not be too long. If it is too long, the surface of shark's fin will easily get into the sand due to cracking. Of course, the simmering time should not be too short, otherwise the black outer film and sand grains will not be removed.

5, simmer system, should adopt the method of small fire pot simmer, can't open the pot. If the fire is strong and the water is boiling, it is possible to boil the surface of the shark fin, and the surface of the shark fin will become rotten, and sand will be mixed into the meat of the shark fin, so it is not easy to scrape the skin and remove the sand.

In addition, shark fins should be separated according to their size and tender degree before making, so that they can be made separately, otherwise, the small and tender shark fins are rotten, but the old and firm ones have not been thoroughly made.

6. You can't use iron pots and copper pots when simmering shark fins. Because shark fin contains sulfur protein, it will react with iron and copper to produce iron sulfide, which will cause black and yellow spots on the surface of shark fin and affect the quality of finished products. When making shark's fin, it is suggested that porcelain jar, stainless steel and other utensils should be used for stewing.

7. When the shark's fin is simmered, or after the shark's fin is made, it can't be stained with oil, alkali, salt and other substances, otherwise it will cause the skin of the shark's fin to melt and affect the quality of the dish.

8. After the shark's fin is simmered, gently pick it with a bamboo stick when removing meat and bone residue, and try to keep the shark's fin tidy, so as not to affect the beauty of the dish.

9. After removing bone residue and sand from shark fin, it should be washed repeatedly and washed continuously with clear water, one is to wash away bone residue and sand, and the other is to rinse off the fishy smell.

There are many ways to do this. Here are a few examples:

Shark fin soup

Ingredients: 4 pieces of dried fish wings, 2 pieces of chopped onions, 4 pieces of raw ginger and 4 pieces of lean meat.

, a small pot of crab (pot head), 4 winter mushrooms, bamboo shoots 1 piece, 6 cups of chicken soup, seasoning amount.

3 tablespoons of rice wine, 2 tablespoons of cooking oil, 3 tablespoons of millet powder 1 1/2, 3 tablespoons of water, proper amount of salt and sauce oil, and less fragrant vegetables.

method of work

Add the fish wings, wine, onion and ginger, put them in a fast cooker, and cook them on medium fire until they are pumping, and then change them to low fire for 10 minutes. After the fire is extinguished and the gas is released, take out the fish wings, wash them and pour off the water for use.

Soak fragrant mushrooms until soft, shred them together with bamboo shoots and meat, and mix well with millet powder.

Heat the wok with medium heat, add cooking oil, saute onion and ginger until fragrant, add shredded mushrooms and stir-fry, then add shredded bamboo shoots, crab meat, fish wings and lean meat and stir-fry, add chicken soup and wine seasoning, cover the wok, and turn down the fire for 5 minutes when it is boiling. After venting, take out the onion and ginger slices.

Add the millet powder juice to the fish wing soup, and then roll it over the medium heat. You can take some fragrant vegetables when eating.

Practice of shark fin with crab roe

Raw material: 250 grams of shark's fin in water. 30g of crab roe, 40g of rape heart and 40g of winter bamboo shoots. 0/0g of soy sauce/kloc-0, 3g of refined salt, 30g of sugar, 0g of Shaoxing wine/kloc-0, 0g of wet starch/kloc-0, 20g of essential oil, 5g of chicken oil and a proper amount of clear soup.

preparation

Wash shark's fin with wet water, put it in a large bowl, add clear soup, onion, ginger slices and Shaoxing wine, steam it in a cage and take it out. Wash the rape core and cut it into strips with a length of 6 cm, and cut the winter bamboo shoots into pieces with a length of 5 cm, a width of 1.7 cm and a thickness of 0. 17 cm. Add lard into the wok, stir-fry until it is 50% hot (about 125℃), add the cabbage and take it out. Leave a small amount of oil in the wok, heat it to 60% heat (about 132℃), add onion and ginger slices to fry until fragrant, and remove the onion and ginger. Add clear soup, sliced bamboo shoots, rapeseed heart, soy sauce, refined salt, white sugar and Shaoxing wine, boil, skim the floating foam, take out the sliced bamboo shoots, put the rapeseed heart in a plate, then put shark's fin and crab roe in a pot to boil the original soup, thicken it with wet starch, add chicken oil, stir and pour it on the sliced bamboo shoots and rapeseed.

Features soft, rotten and smooth, the soup is reddish, the color is beautiful, and the taste is fresh, salty and mellow.

Braised shark's fin with red sauce

Raw material: 250 grams of shark's fin in water. 200g of clean chicken, 50g of pork elbow and 50g of ham. Ginger slices15g, onion segments 20g, refined salt10g, Shaoxing wine 35g, monosodium glutamate12g, clear soup 250g, wet starch 25g, pepper oil15g, peanut oil100g.

preparation

Blanch the shark fin with boiling water, remove it and wash it with clear water; Neatly put it on a bamboo grate in a fan shape, then cover it with a grate, put it into a wok, chop the hen and pork elbow into large pieces, blanch it in boiling water, take it out and wash it, put the ham in the wok together with the hen and pork elbow, add clear water, and add ginger slices and onion segments, heat it over medium heat, and put it in the wok. Put peanut oil in the wok. Heat with medium fire to 70% heat (about 175℃), add ginger slices and onion slices, fry until golden brown, and take them out. Cook Shao wine, sauce, clear soup and refined salt. Boil the shark's fin, skim off the floating foam, simmer for 10 minute with low heat, and hook it with wet starch to form a smooth sauce. Add Zanthoxylum bungeanum oil, monosodium glutamate and chicken oil, turn over the pan, and serve in a plate.

The soup is light red and shiny, and the shark's fin is soft, rotten and waxy. It tastes delicious.

Dry-roasted fish wings

The raw materials are 300 grams of shark's fin, 50 grams of chicken, 50 grams of duck and 50 grams of pork. 30 grams of ham, 50 grams of cabbage with yellow seedlings. 30g of cooked lard, 250g of chicken soup, 35g of cooking wine, 2g of red soy sauce10g, 2g of salt, each of ginger and onion10g.

preparation

After the shark's fin swells, remove all impurities, put it in a steaming bowl, add clean water to submerge it, steam it on high fire for about 40 minutes, take it out of the cage and drain it (or put it in the pot for three or four times), put it in a pot with chicken soup and cooking wine and simmer for 5 to 10 minutes, then take it out and wrap it with clean gauze for later use. Chicken, duck, pork and ham are cut into thick slices (only their flavors are taken from the above materials), stir-fried in a cooked lard pot, and then added with cooking wine, red soy sauce, salt, onion, ginger and soup, and then put into a shark's fin bag. After slightly burning on a high fire, move to a low fire and simmer until the shark's fin is fat and the soup is thick. Take out the shark's fin bag, remove the gauze, filter the soup into the pot with a soup sieve, then put the shark's fin in a small fire to collect the juice, and at the same time, put the washed cabbage with yellow seedlings in another wok until it is just cooked, spread it on the bottom of the pan (or make a circle in the disk), and spoon the shark's fin in the pan.

Features deep yellow color, bright wing needles, soft texture, refreshing taste and thick juice. Xiang is the first dish in a senior banquet in Sichuan.

The practice of hydrangea shark's fin

raw material

250 grams of shark's fin in water. 50g of chicken breast, 50g of fat meat, 25g of ham, 25g of towel gourd, 25g of egg skin and 25g of egg white. 30 grams of cooking wine, 3 grams of salt, 500 grams of soup, pepper 1 gram, and 250 grams of clear soup.

preparation

Soak the wing needle in boiling water for several times, then put it into a steaming bowl, add boiled clear soup (or boiling water), steam it for half an hour, take it out, then add cooking wine, salt and good soup for the last time, and then take it out to dry. Ham, towel gourd skin, egg skin, etc. are cut into filaments about 3 cm long. Stir well with shark fin for later use. Beat chicken breast, fat and egg white into chicken mixture, and squeeze into round pills with a diameter of about 1.5 cm. Spread shark's fin and other silk on the plate, put round pills, and then cover them with shark's fin and other silk. Then put the round pills and shark's fin and other silk into the shape of hydrangea one by one, put them in a square plate, steam them in a cage for 5 minutes, take them out, put them in a bowl, add clear soup, pepper and cooking wine, soak them in heat before serving, drain off the steamed soup, and put the hydrangea into the bowl and add the cooked super clear soup.

Features beautiful shapes and colors, and the soup is clear and delicious. Suitable for summer banquet.

Grilled shark's fin

raw material

200 grams of shark's fin in water. 25g of mother chicken, 25g of fat duck and 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. Onion10g, fresh ginger10g, monosodium glutamate 0.5g and starch 30g.

preparation

Wash and chop the chicken, fat duck and pork elbow into small pieces, blanch them in a boiling water pot, remove them, and wash the blood foam for later use. Add clear soup, refined salt, Shaoxing wine and shark's fin to the wok, bring it to a boil, remove and drain. Then put the Chinese cabbage in the pot, blanch it and take it out. Wash shark's fin with clear water, arrange it neatly, put it on the bottom of the big bowl, put chicken, duck, pork elbow, onion, ginger and refined salt on it, pour Shao wine into the broth, steam it until it is rotten, and take it out and pick up the chicken and duck. Pork elbow, onion and ginger are used for it. Put the cooked lard in the wok, when the heat reaches 60% with medium fire (about 132℃), add the onion and ginger slices to burn out the fragrance, add refined salt, milk soup and Shaoxing wine, remove 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 remains1.

Characteristic soup is rich, shark's fin is soft, rotten and bright, fresh and fragrant.

The practice of lotus shark fin

raw material

200 grams of shark's fin in water. 30g of minced chicken, 30g of dried seaweed, 20g of minced ham, 50g of yellow cake, 50g of soft eggs, 20g of cooked chicken and 20g of pork. 20g of egg white, 30g of starch, 2.5g of refined salt, 5g of cooked lard, 10g of spinach juice10g, 10g of onion and 0g of ginger.

preparation

Put the minced chicken into a bowl, add egg white, wet starch and refined salt, and mix well to make chicken material. Choose a spoon 12 (6 large and 6 medium), spread cooked lard in the spoon, then spread chicken material until it is flat, and sprinkle ham powder on the top of the spoon to form a lotus petal shape. Add the leftover chicken material into spinach juice, which is green, take a small handleless wine cup, oil it, and then apply the green chicken material, and insert it evenly with dried seaweed to make a lotus. Put the lotus and lotus petals into a cage and steam it for 8-1 12 minutes with low fire. Take it out when it is cooked. Add water to the pot and bring to a boil. Punch the soft egg with a fine needle. Squeeze the egg liquid gently into boiling water to form yellow silk eggs, take them out after floating, make the egg cake round, make a cake tray, put it into one end of a fish tray, take out the steamed lotus petals and lotus leaves respectively, put them on the cake tray to form a lotus shape, and wrap the yellow silk eggs around the lotus leaves to form lotus whiskers. Steam the fish dish in a cage for 2 minutes, take it out, put the shark fin in a bowl, add cooked chicken, cooked lard, onion, ginger slices and clear soup, steam it in a cage and take it out, and remove the chicken, pork, onion and ginger for later use. When the onion oil is put into the wok and cooked to 70% maturity (about 175℃), the onion segments and ginger slices are slightly fried and fished out, then the soy sauce, Shaoxing wine, clear soup, refined salt and shark's fin are added, and the soup is simmered for hours with low fire, and then the wet starch is thickened, sprinkled with onion oil and pushed into one end of the fish plate. Put clear soup, Shaoxing wine and refined salt in the soup pot, boil it, thicken it with wet starch, and pour chicken oil on the lotus.

Features beautiful shape, soft shark fin, "lotus" delicate, delicious soup.

The practice of three-silk shark fin

raw material

300 grams of shark's fin in water. 50g of chicken breast, 25g of bamboo shoots, 25g of mushrooms and 25g of cooked ham. Onion and ginger15g, cooking wine 20g, salt 3g, pepper 2g, lard 20g, egg white15g, dried bean powder 20g, chicken soup 250g, clear oil 20g, chicken oil10g and monosodium glutamate 0g.

preparation

Water the shark's fin twice, then soak it in cold water, pick it up and drain it, and wrap it in gauze. The chicken skeleton comes out of the water, removes the blood bubbles, puts it at the bottom of the pot, then puts the shark's fin bag, adds onion, ginger, cooking wine and chicken soup, boils over the fire to produce floating foam, and turns to low heat to simmer until the shark's fin is soft and rotten. Remove the oily tendons from the chicken breast and cut it into filaments. Shred winter bamboo shoots, mushrooms and cooked ham respectively, and blanch and drain the mushrooms and bamboo shoots. Stir the shredded chicken with cooking wine, pepper and salt, and size it with egg white and soybean powder. Heat lard in a wok, add shredded chicken until smooth, add mushrooms, bamboo shoots and cooked ham, stir-fry a little, add a little chicken soup, refined salt, cooking wine and pepper, stir-fry until it tastes good, scoop up and drain the soup, and put it on a plate as the bottom. Take out the stewed and soft shark's fin package, untie the gauze, heat the wok, add oil, add onion and ginger to stir-fry until fragrant, then drain the original juice of stewed shark's fin into the wok, remove onion and ginger, add shark's fin into the wok for seasoning, and put it neatly on the three shreds when it is tasty. The raw juice in the pot is hooked into a second-rate thick juice with water and bean powder, and a little chicken oil and monosodium glutamate are added, and then poured on the shark fin.

Characteristic color is milky white, the three threads are tender and crisp, the wings are fresh and soft, and the juice is thick and fragrant.

Snowflake shark fin

Ingredients: (1) 200g of shark's fin with water (2) 8 egg whites (3) chicken breast 1 20g (4) 20g of minced ham seasoning: (1) l spoon of salt (2) 4 spoon of monosodium glutamate (3) 2 spoon of milk (4) cooking wine.

Practice: 1, stir-fry shark's fin with water in cold water, slowly boil it with low fire, remove it and use cold water to remove the fishy smell, put it in a steaming bowl, add 2 spoons of cooking wine, 5g of onion, salt 1 spoon, chicken broth 1 spoon, put it in a cage, steam it with high fire until soft, then take it out and drain it.

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 and put the egg white into a paste that is beaten to the end of the bubble (subject to the chopsticks standing in the middle), then pour in the evenly mixed chicken minced seasoning and stir slightly.

4. When the pot is hot, first slide it with a clear oil brush, leaving two tablespoons of oil at the bottom of the pot, then pour in the egg paste and shark's fin, stir fry over medium heat, pour a little chicken oil, gently drag it into the plate, and withdraw the ham powder on it. Serve.

Braised wings with medlar

Beijing nourishing medicated diet. It is made of shark's fin as the main material, with auxiliary materials such as Lycium barbarum, hen, elbow, scallop and ham. Beijing Hotel enjoys a good reputation at home and abroad for making this dish. The method is:

1, 750g of dried shark's fin, put into a pot, add 20g of onion, ginger slices,10g, 50g of Chinese liquor and cook for 3 to 5 minutes to remove the peculiar smell.

2, hen 2500 grams, elbow 1500 grams in the pot. Add clean water to boil, remove impurities, cook for 3 hours, dry shells100g, wash sediment, add clear soup, onion and ginger, and steam for 2 hours. Wash Lycium barbarum L.10g and soak in warm water.

3. Take aluminum pot 1 piece, put a grate on the bottom of the pot, put shark's fin on the grate, put 250g of hen, elbow, scallop and Jinhua ham on it, pour the soup, and simmer for 6 hours.

4. When taking the dishes, pick out the hens, elbows and ham in the pot, turn the shark fin over the plate and put it neatly. Add 3g of refined salt, 0g of monosodium glutamate10g, 5g of white sugar15g to the original juice in the pot to adjust the taste, then add Lycium barbarum, thicken it with 25g of wet starch, then pour 50g of cooked chicken oil, and pour it on the shark fin.

This dish is soft and fragrant, and it is one of the precious dishes for the banquet. Has the functions of nourishing yin, tonifying kidney, strengthening waist and strengthening brain.

The family's chicken soup with wings, simple.

Main ingredients: Gan Qing sliced wings 250g, chicken 1 piece, Jinhua ham, ginger slices, proper amount of salt, etc.

Practice:

1, bring a large pot of water to a boil, turn off the fire, cover it with shark fins, soak until the water is cool, take out the shark fins, and brush both sides of the shark fins with a brush for later use.

2. Chicken and lean meat are boiled in boiling water for 2 minutes and then picked up for use.

3. Change water and bring to a boil, then add chicken, lean meat, ham and washed shark's fin, simmer for 3 hours, season with ginger and proper amount of salt and serve.

Key points: the shark fin does not need to be boiled in water in advance. As mentioned above, the hydrogen peroxide used for bleaching on the shark fin can be cleaned; A little boiling water will make the soup fresher. It is best to choose old hen as the chicken for soup, which makes the soup base more fragrant, but the meat is tough and not delicious after cooking.

How to avoid wing soup being sour: the umami taste of soup is not single, but complex. For example, hens contain more glutamic acid, ducks contain more lysine, and pork contains a lot of inosine. Because the main components with umami taste are different, it is required to 1. Before making soup, the raw materials should be cooked in a cold water pot. 2. The raw materials should be cooked with cold water. 3. It is not advisable to add water in the middle of making soup.