1 Method of Soaking Dried Shark's Fin

Dry shark's fins should be soaked in boiling water first, and then scrape off the sand on the top with a knife; at the same time, trim off the irregularities of the edges and the hairy edges. If the wing is older, it is appropriate to repeatedly soak, scrape twice, until the sand net;

To clean up the shark's fins into the cold water pot boil, add a little alkali, boil with the fire to cook for about an hour, with a hand pinch to move out of the pot (such as pinch not move, you can continue to cook again). Then change the water rinse once or twice, remove the alkali flavor can be;

Shark's fin is a kind of extremely valuable seafood treasures. Chefs in the dishes and cooking, often the shark's fin and other high nutritional value, fresh flavor sufficient raw materials, appropriate together, such as made into soups, soups, stews, etc., but also can be cooked separately into a braised group of shark's fin.

2 Methods of soaking dried shark's fin

First of all, prepare a dish of water, as shark's fins are different shapes and sizes, firstly, cut off the thin edges of shark's fins, and then immerse the dried shark's fins in the water, in the process of soaking, scrape the sand on the shark's fins cleanly with a knife, and then soak in cold water for 10-12 hours to soften it back up, and while soaking

When the dried shark's fins are softened, put them in a pot of hot water and cook them for an hour, then simmer them in boiling water until most of the sand bulges, then wash them with a scraper while scraping to remove the sand, if not removed, use boiling water to scald them once more. When the hand uncovered to move out of the pot, change the water rinse 1 to 2 times, you can cook.

Before cooking, the shark's fin should be classified, according to the old hard, soft and tender separate, respectively, with a lid into the pot stew, to prevent small and tender has been rotten, large and old has not yet been hair through the old hard to stew for 5 to 6 hours, soft and tender stew 4 to 5 hours. When simmering shark's fin, you can't use iron pots and copper pots. Because the shark's fin contains sulfur protein, when it meets iron and copper, chemical reaction will occur, generating iron sulfide and so on, which will make the surface of the shark's fin appear black and yellow spots, affecting the quality of the finished product. It is recommended to use porcelain tanks, stainless steel and other utensils to simmer the shark's fins.

In the process of simmering the shark's fin, it is necessary to check from time to time, and when you see that the inside and outside of the shark's fin are all simmering through, then you can take it out and wash it and reserve it.

The shark's fins should not be served in an iron vessel, otherwise the chemical changes will make the shark's fins yellow and affect the quality. The shark's fin should not be soaked in water for too long to avoid odor and deterioration.

3 Detailed Steps for Soaking Dried Shark's Fin

Take a clean and oil-free pot, put in the shark's fins and water (the water can be submerged in the shark's fins) and soak them for 24 hours and then fish them out to drain the water. Replace the water twice during the soaking process to remove impurities and dirt from the shark fins.

Take another clean pot, add shark's fins and enough water, bring to a boil over high heat, then reduce the heat to low and cook for 4 hours with the lid on, turn off the heat and cool down.

Take out the cooled shark's fins, rinse with water to remove the gelatin and sediment in the shark's fins, and rinse well again.

Add 2 liters of water, shark's fin, 10g of green onion and 10g of ginger to the pot, cover and cook on low heat for 5 hours, turn off the heat.

Take out the shark's fins and wash them again, remove all the debris outside the fin pins and drain the water, by this time the shark's fins have become shredded.

Place a drawer cloth or lotus leaf in the steamer basket, put the shark's fins on the drawer cloth, and put the basket into the steamer, and steam the shark's fins over medium heat until the fins can be pressed off with a fingernail.

Take another pot, add the shark's fins and enough water, bring to a boil over high heat, then lower the heat to low and continue to cook for 1 hour, then turn off the heat and cover the pot with a lid until it cools down.

Shark's fin tips:

Before cooking, you should also rinse the shark's fins with running water, so as to get rid of the lime flavor, and the shark's fins will be enlarged again. Then add the appropriate amount of water, green onions, ginger, a little white wine, shark's fins, boil over high heat, take out the shark's fins, and then replace the water in the cooking pot with lightly salted water, put the shark's fins again over high heat to boil, you can feel free to season (with lightly salted water cooked shark's fins will be slightly retracted).