There are many procedures for the expansion of dried shark fins. The main procedures are soaking, stewing and stewing. According to the thickness, tenderness and products of different shark fins, the swelling method, time and duration are different.

Step 1: soak. Soak shark fin in clear water, the water temperature should not exceed 40℃, and cold water is also acceptable. Cut off the fins of shark fin before soaking. Generally, the soaking time is about 10 hour, and then continue to soak for 10 hour. Wait until the shark fin is soft, and then proceed to the next process. The second process: stewing. Put the softened shark fin into a stainless steel bucket, add water to boil, then simmer for 2 hours with low fire, remove the sand from the shark fin with a knife, and wash the sand while scraping. If you can't scrape it clean, you can put it in boiling water for a while and then scrape it. After the sand is scraped clean, remove the bones and carrion, and rinse it repeatedly with clear water. In order to keep the shape of cooked shark's fin intact, when stewing, you can put the shark's fin on one piece of bamboo grate, cover the other piece, string the two pieces of bamboo grate with bamboo chopsticks until the shark's fin becomes soft from the bone, and then remove the bamboo chopsticks, which is beneficial to bone removal. The third process: simmering. Put shark's fin into a pot, add onion, ginger, cooking wine (500g shark's fin with onion, ginger and cooking wine can be about 50g) and water, and continue to cook for 2 hours until the fin needle becomes soft. This process can also be steamed in cages for 1.5-2 hours, but the steaming method is only suitable for shark fins with small individuals and thin fins.

Grilled shark's fin

Method of soaking shark's fin: Soften the shark's fin cake with water, mash it, and drain it in a small basket. Relax the water in the pot, put the chicken wings cake in, cook for 30 minutes on low heat, pour out the soup, drain the water again, cook for 30 minutes and then drain.

Ingredients: shark's fin 100g, chicken breast 150g, seasoning A (ginger juice, starch 1 tablespoon, salt 1/4 tablespoons), 3 dried mushrooms, tender bamboo shoots 1 root (soaked in water) and shallots. Pepper, starch, sesame oil, 2 tablespoons vegetable oil and vinegar.

Exercise:

1. After the shark fin is cooked, steam it until it is cooked, and take it out for later use.

2. Slice the chicken and soak it in seasoning A for seasoning. Shredded mushrooms and bamboo shoots with water.

3. Heat the oil pan, add the onion, stir-fry the ginger, add the mushrooms and bamboo shoots, pour the cooking wine and boil the soup.

4. Put the shark's fin into the pot, add salt and soy sauce to taste, add chicken and cook for 1 min, sprinkle with pepper, thicken, drizzle with sesame oil, and add some vinegar according to taste.

Dry roasted shark's fin

Raw materials:

750g of shark's fin with dried jade ridge, 5g of Sichuan salt, 2g of soybean sprouts150g, 2g of monosodium glutamate, 750g of fat hen, 0g of ginger100g, 0g of ham100g, 0g of onion100g, 750g of pork elbow and 3750g of chicken soup.

Exercise:

1. Select clean jade ridge wings and soak them in boiling water to remove all impurities, bones, etc. And repeatedly boiled in a boiling water pot for several times to remove impurities. Cut the hen into small pieces; Scrape the pig's elbow clean, cut it open and cut it into pieces, and cut the ham into thick slices; Remove the head and tail of soybean sprouts and pat the ginger loose.

2. Put the wok on a strong fire, add 25g pork fat to 40% heat, add 25g ginger and 25g onion, stir fry, add 750g chicken soup, 50g Shaoxing wine and shark fin for about 10 minute, and then take out the soup, ginger and onion. Blanch the shark fin twice according to the above method, remove the fishy smell and wrap it with clean gauze. [Gourmet China]

3. Put the wok on a high fire, add 50g pork fat and heat it to 70%, add 25g ginger and 25g onion to stir fry, add chicken nuggets, pork elbows and ham slices for a few minutes, add 4g Shaoxing wine, sugar color and Sichuan salt to stir fry, then add 1500g chicken soup, stir fry to remove froth, and add wings.

4. Put the wok on a big fire, add lard and heat it to 60%, add bean sprouts and stir-fry until it is raw, then add Sichuan salt and stir well, and put it in a big round concave dish. Then take out the shark's fin, untie it, put it on bean sprouts, thicken the original juice of shark's fin with fire, add monosodium glutamate and sesame oil, and burn it on the shark's fin.

Process key:

1. "Dry burning" is a cooking method that makes soup completely penetrate or adhere to raw materials.

Its technology is unique in China cooking. Suitable for raw materials such as deer tendon, shark's fin and fish. When cooking, simmer over medium heat and collect the juice naturally. Do not use astringents. The finished dish has the characteristics of bright oil and strong taste.

2. The soup of chicken wings should be moderate. When the wings are soft and the soup is thick, take out the shark fin. Thicken the original and juice with strong fire and pour it on the shark fin.

Flavor characteristics:

1. Shark fin has been listed as one of the eight treasures of seafood since ancient times. It consists of shark's dorsal fin, pectoral fin, buttock wing, tail and fin. The top grade is full wing and row wing, also known as jade ridge wing. Its edible value is rich in nutrients such as gum, protein, fat and sugar. Boiling, stewing, steaming, soup and other methods are often used for cooking and preparation.