Remove the young bones and tendons from the finely brewed jade ridge wings, take out the bright wing needles, wash them twice, take them out, put them into a basin, pour clear soup into a steamer for 2 hours, take out the soup, and then add ginger, onion, 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% heat in another pot, the shark's fin is unsealed, the soup is poured into a clean oil pot, 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.

Another method of shark fin

Prepare shark's fin, hen, chicken oil, pig's trotters, ginger slices, onion, salt, yellow wine, water chestnut powder and clear soup. Put the whole shark fin into a clear soup pot, add onion, ginger and wine and cook for three times. Take out the shark fin, squeeze out the water and remove the fishy smell.

Cut the hen open, gut it and wash it; Wash and tidy the hooves, and put them together in a boiling water pot to remove blood. Use a casserole, put a bamboo mat on the bottom of the pot, put shark fins on the bamboo mat, cover chicken feet on the shark fins, add clear soup, and then simmer with warm fire.