raw material

The main ingredients are 500g of shark fin, 50g of shredded chicken150g, 60g of shredded bamboo shoots, 50g of shredded mushroom150g, 50g of shredded abalone, 50g of shredded fish belly and 50g of shredded ham. 80g of seasoning oil, 800g of chicken soup, cooking wine 15g, sugar 10g, 3g of salt, 2g of monosodium glutamate, 30g of wet starch, and appropriate amount of onion and Jiang Mo.

working methods

(1) First, simmer the shark fin with boiling water for about 1 hour. Take out the fried seeds and soak them thoroughly in cold water. Then wash and simmer with low fire until the wing bones can be removed. After cleaning the wing bones, rinse them thoroughly with cold water, then soak them in cold water for 5-6 hours, and then steam them in a steamer for about 1 hour. After taking out, take out the original soup and steam it with clear water until the gelatinous smell of shark fin is removed.

(2) Before fire treatment, open the fish slope and smell it with your nose. If shark fins have other colloidal smells, soak them in clear water. For the first time, if you can't get rid of the bad smell, you should use onions and Jiang Shui until the shark's fin smells good.

(3) After the frying spoon is heated, pour in the big oil, add the onion and Jiang Mo and stir-fry for a few times, then add the cooking wine (half amount), chicken soup and shark's fin, and switch to slow fire until the shark's fin can be broken with chopsticks.

(4) Transfer the prepared shark fin to Wanghuo, and add shredded chicken, shredded bamboo shoots, shredded mushrooms, shredded abalone, shredded fish maw, shredded ham, white sugar, salt, monosodium glutamate, cooking wine, etc. After boiling, add diluted wet starch to thicken one by one.