Ingredients of delicious shark fin soup: 50g shark fin in water, 50g shrimp 150g, 25g Flammulina velutipes (or silver needles, that is, bean sprouts), 2 bamboo shoots 1/2, 3 mushrooms, black vinegar 1 teaspoon, a little pepper, sugar and corn flour. Production process: 1. Wash shrimp and shark's fin, shell and shred bamboo shoots, soak mushrooms in Kamikiri shreds for later use. Dip shrimps in corn flour, blanch them with boiling water, and scoop them up for later use. 2. Heat the oil pan, saute mushrooms, then add Flammulina velutipes and bamboo shoots, add 2 cups of water to boil, add shark's fin, and then boil. 3. Put the shrimp, vinegar, sugar and monosodium glutamate into the pot in turn, thicken with corn starch water, and finally sprinkle with pepper. Ingredients for shark's fin stew: 500g shark's fin in water, old hen 1 bird, 300g ham, 300g cooking wine and a little onion and ginger. Operation: ① Put shark's fin into the broth and cook it slightly to remove the salty taste. Remove the chicken head and feet, wash them and divide them into two halves. Wash and drain the ham. ② Put the shark's fin in the bottom of the porcelain pot, cover it with 1/2 chicken, then put the ham on the chicken noodles, add onion, ginger, wine, salt and appropriate amount of water, and steam for about 5-6 hours. When the shark fin is crisp and rotten, remove the onion, ginger, ham and chicken, leaving only the shark fin and soup. ③ Put the remaining old hen into a casserole, stew the juice with low fire (about a big bowl is enough), remove the chicken, skim the soup and pour it into a pot with shark fins. Stir-fry a small dish of mung bean teeth with shark's fin. Lotus shark fin Lotus shark fin cooking category: cooking department: Shandong cuisine ingredients category: seafood taste: salty and fresh for the season: irrelevant color and fragrance: beautiful appearance, soft and rotten shark fin, "lotus" tender and smooth, and delicious soup; Ingredients: 200 grams of shark fin; Accessories: 30g minced chicken, 30g dried seaweed, 20g minced ham, 50g yellow cake, 50g soft egg, 20g cooked chicken and 20g pork; 20g egg white, 30g starch, 2.5g refined salt, 5g cooked lard, spinach juice 10g onion 10g ginger10g; Preparation: 1) Put the chicken essence into a bowl, add the egg white, wet starch and refined salt, and stir evenly to make chicken feed; 2) Choose 12 spoon (6 large spoons and 6 medium spoons) to 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; 3) Add leftover chicken material into spinach juice, which is green, take a small wine cup, coat it with oil, then coat it with green chicken material, and insert it with dried seaweed to make lotus flowers, put the lotus flowers and lotus petals in a cage, steam it for 8- 12 minutes with low fire, and take it out after cooking; 4) Add water to the pot to boil, and break the soft eggs with a fine needle; 5) Squeeze the egg liquid gently into boiling water to form yellow silk eggs, take them out after floating, trim the egg cakes into a circle to form a cake pan, put them into one end of a fish pan, take out steamed lotus petals and lotus leaves respectively, put them in a lotus shape on the cake pan, and wrap the yellow silk eggs around the lotus leaves to form lotus whiskers; 6) Steaming the fish dish in a cage for 2 minutes, taking it out, putting the shark fin in a bowl, adding cooked chicken, cooked lard, onion, ginger slices and clear soup, steaming in the cage, taking it out, and taking out the chicken, pork, onion and ginger for later use; 7) When the scallion oil is boiled in a pot until it is seven-ripe (about 175℃), fry the scallion segments and ginger slices, then add soy sauce, Shaoxing wine, clear soup, refined salt and shark's fin, simmer the soup for several hours, thicken the wet starch, sprinkle with scallion oil and push it into one end of the fish dish; Clear soup, Shaoxing wine and refined salt are put into a soup pot, boiled, thickened with wet starch, and topped with chicken oil to form 250g of red shark's fin. 200 grams of clean chicken, 50 grams of pork elbow and 50 grams of ham. Ginger slices 15g, onion 20g, refined salt 10g, Shaoxing wine 35g, monosodium glutamate 12g, clear soup 250g, wet starch 25g, pepper oil 15g, peanut oil 100g. Blanch the shark fin with boiling water, remove it and wash it with clear water; Neatly fan the bamboo grates, then cover the grates, put them into a wok, chop the hen and pig elbows into large pieces, blanch them in boiling water, take them out and wash them, put the ham together with the hen and pig elbows into the wok, add clean water, add ginger slices and onion segments, heat them over medium heat, and put them into the wok. Put peanut oil in the pot. Heat it to 70% heat (about 175℃) with medium fire, add ginger slices and shallots, fry until golden brown, and take it out. Boil Shao wine, sauce, clear soup and refined salt. Boil the shark's fin, skim off the floating foam, simmer for 10 minute, and hook with wet starch to make it slippery. Add Zanthoxylum bungeanum oil, monosodium glutamate, and chicken oil, turn over the pan, and serve. Cold roasted shark's fin [raw material/seasoning] 4 2 pieces of shark's fin, 3 pieces of ginger, 2 pieces of shallots, 2 pieces of cucumber and 2 pieces of burdock 1/4 cups of salt, 3 teaspoons of fish sauce 1/3 teaspoons of sugar 1/3 teaspoons of sesame oil 1/3 teaspoons of white pepper [making process] (/kloc-0 Soak it in clear water for about 4 hours to soften it, then change the water and add materials (2) to boil it, then cook it on low heat for about 1 ~ 1.5 hours, then turn off the fire and take out the ginger slices and onions, naturally cool it, then take out the shark fin, rinse it with clear water and drain it for later use. (2) Wash the cucumber with cold boiled water, drain the water, cut it into thin round pieces for later use, blanch the shredded burdock with water until cooked, take it out and drain it for later use. (3) Mix all seasonings with shark's fin, cucumber slices and burdock shreds, marinate for about half an hour, and the flavor will be better after being covered with cold storage.