Marinated Shark's Fin 500g Ham 25g

Marinated Sliced Yucca 20g Marinated Shiitake Mushroom 20g

Vegetable 15g Chicken Soup 1,000g Broth 150g

Measurement

1. Cut slices of Ham and Sliced Yucca, and tear Shiitake Mushroom into small pieces.

2. Put the shark's fins into cool water and boil them in a bowl.

3: When the oil in the casserole is 80% hot, add shredded scallions, ginger, chicken broth and seasonings, then boil and pour into the bowl of shark's fins, then steam over high heat until it is 80% rotten.

4, with shredded scallions, ginger, choking the pot, put the broth, seasonings and shark's fins, boiled and poured into the casserole dish, transferred to a gentle fire stew for 20 minutes, put the oil on the heart of the vegetable can be.

Scrambled Eggs with Shark's Fin in Roses

6 eggs, 100 grams of hairy shark's fin, 5 roses, 2 cucumbers, 3 tomatoes, 8 grams of salt, 20 grams of soybean oil, 5 grams of white pepper, 10 grams of scallions.

1, eggs into a bowl and stir well, rose flowers wash, put into the eggs, add salt, white pepper.

2, shark's fins torn with hands, put into the egg with chopsticks and stir well.

3, frying pan on the fire add oil, burn to eight mature add eggs scrambled can be.

4, cucumber, tomatoes around the edge can be.

Saffron and ginseng steamed shark fin

Recipe: saffron 6 grams of ginseng 6 grams of peach kernel 3 grams of chuanxiong 4 grams of shark fin 50 grams of vegetables 100 grams of ham 50 grams of Shaojiu 10 grams of scallions 10 grams of ginger 5 grams of salt 5 grams

Production:

1. saffron, ginseng, peach kernel, chuanxiong were washed, put into the steamer cup, add 50 milliliters of water, steam for 1 hour, take out.

2. Shark fins hair through, torn into silk. Ham slices, vegetable gall bladder washed, cut 4 cm long section, ginger pat loose, scallion cut section.

3. The medicine juice, shark's fin, Shaoxing wine, ginger, green onion, salt, vegetable gall bladder, ham meat with the steam cup, and then add 100 ml of chicken broth.

4. Steam the cup in a steamer basket, the atmosphere with the fire steam 30 minutes into.

Eating method: 2 times a day, each time to take 1/2, a day to serve, with meals or single service

Braised shark's fin

Main ingredients: 1000 grams of shark's fins, 200 grams of water hoof tendons, 15 grams of water flour gravy

Seasoning: 10 grams of salt, 10 grams of cooking wine, soy sauce 5 grams of monosodium glutamate (MSG), 125 grams of soybean oil, 300 grams of white stock

Seasoning: 10 grams of salt, cooking wine 10 grams of soybean sauce 5 grams of monosodium glutamate (MSG), 125 grams of oil, 300 grams of white soup

1, will be initially processed shark's fin torn into batches, hoof tendon sliced open, chopped through with a knife cut into Buddha's hand, respectively, in the open soup to kill a little bit, drain the water.

2, the pot on a high flame, add 50 grams of oil, oil hot, add white soup, put the hoof tendons, slightly add some salt water, cooking wine, soy sauce, monosodium glutamate and broth firing. To the dish to taste, hooked into the running water gravy, served in a bowl.

3, the pot brush, and then put on the fire, add 75 grams of oil, oil hot, add white soup, into the shark's fin, will be under the rest of the salt water, cooking wine, soy sauce, monosodium glutamate and white soup to join together, the soup boiled, hooked into the running gravy, to be thickened, sheng in the burned hoof tendon.

Scallop and shark's fin

Raw materials

300 grams of shark's fin, 100 grams of dried scallops, red and green cherries, ham slices,

Method

The shark's fin is blanched in boiling water, and then chicken broth, and then take out the flavor, and then put it in a bowl, on top of the ham, pork knuckles, chicken, duck pieces, decanting the original juice, turn the buckle in the center of the plate.

Dried scallops under the chicken broth blanch a little fished out, with red and green cherries, yards around the shark's fins, the original juice filtered impurities boil, hook thin owed to pour on the shark's fins that is.

Shark's fin old chicken pot

Main ingredient: 1 old hen, 150 grams of dried shark's fin, 1 pig's foot, 500 grams of pork rind, 100 grams of shredded ham.

Accessories: 10g of salt, 10ml each of soy sauce and sesame oil, 100ml of chicken fat, 100ml of cooking wine, 3g of pepper, 15g each of coriander, ginger and green onion.

Method:

1. Soak shark's fin and wash off impurities. Add ginger, green onion, cooking wine in boiling water, blanch the shark fins, drain, put into a gauze bag and tie it tightly.

2. hen slaughtered and cleaned, remove viscera, feet and claws and tail shame, and pig feet, pig skin with boiling water to fly blood and filth.

3. With bamboo products pad pot bottom, put down the old hen, pork skin, pig feet, shark fins, ginger, coriander head section, add the right amount of boiling water, with the fire pot 5 to 6 hours, until the shark's fins cooked soft.

4. Fish up the shark's fin, remove the old hen, pig's feet, pig skin. Strain the original juice to remove impurities, add shark's fins, add salt, soy sauce and chicken oil, and thicken the soup with cornstarch.

5. Season with sesame oil, pepper, shredded ham and cilantro, ready to eat.

Stewed shark's fin

Ingredients:

Water yellow shark's fin >>1750g duck >>750g old hen >>>3000g white sugar >>>15g scallop >>245g Shaoxing wine >>25g cooked ham >>250g scallion section >>15g dried scallop >>25g g Shallot>>250 g salt>>15 g Ginger>>50 g

Method of production:

1. Shark fins neatly stacked on bamboo grates.

2. Soak the dried scallops in warm water, remove the hard tendons on the sides with a knife, wash off the surface sediment, put them in a bowl, add the right amount of water, steam them through in a cage, take them out and leave them for use.

3. 5 grams of ham meat cut into fine powder, to be used; 45 grams of ham meat cut into thin slices, to be used.

4. two hens, a duck slaughtered depilated, split by the back, pull out the viscera, wash the blood with water, to be used.

5. The chicken fins with bamboo grates into the pot, the cleaned chicken and duck on the other prepared bamboo grates, and then pressed on top of the shark fins, the scallions and ginger slices are also placed in the pot, injected into the pot of water, boiled over high heat, decanting the water, remove the scallions and ginger slices, in order to remove the smell of blood.

6. Inject 4000 grams of water into the pot, put 45 grams of ham meat slices and steamed dried scallops, cook over high heat for 15 minutes, skim the foam, and then simmer over low heat to lean on the fire for about 6 hours. At this time, the fire, the first chicken, duck, ham, dried scallops picked out, picking the net chicken, duck crumbs, take out the shark's fin (along with the bamboo grates).

7. Stewing fire by the shark's fin of the thick sweat into the stir frying pot, hot, and then the shark's fin (along with the bamboo grates) into the stir frying pot, cook for about an hour. Then add the broth and dried scallop soup, boil with fire, put chicken oil, sugar, salt, stew for 2~3 minutes, make it taste, take out and put it in a flat plate, turn the shark's fins in another plate; put the pot of shark's fin thick soup into a small amount of water starch, collect the thick juice. At this time, pour the thick method on top of the shark's fins, sprinkle with chopped ham, that is done.

Note:

1. Choose the whole yellow shark's fins.

2. Repeatedly out of the water water fishy flavor.

3. Simmer on low heat, usually 6 to 7 hours. One is the flavor, the second is the shark's fin soft and not scattered.

4. Water should be added to the full once, midway should not add water, add soup. As the stewing fire relies on a long time, the last seasoning.

The practice of stewed shark's fin

Raw materials:

500 grams of buffalo shark's fin, light old hen 1, 300 grams of ham, 300 grams of cooking wine, a little green onion and ginger.

Methods:

1) the shark's fin into the broth slightly boiled, remove the sea salty flavor. Remove the head and feet of the chicken, wash, one open two pieces. Ham washed and strained.

② porcelain pot, the shark's fin into the bottom of the pot, with 1/2 chicken covered in shark's fins, and then put the ham on the surface of the chicken, add green onions, ginger, wine, salt and the appropriate amount of water, steam about 5, 6 hours, until the shark's fins crispy, remove the green onions, ginger, ham, chicken, leaving only the shark's fins and the broth.

3) Put the rest of the old hen into the casserole, stew the juice on low heat (about a big bowl can be), remove the chicken do not want, skim the soup, and pour it into the one-piece pot containing the shark's fins.

④Additionally fry a small dish of green beans teeth Lai, and shark fins at the same time can be eaten.

Phoenix shark's fin

Raw materials

200 grams of ice hair shark's fin, 200 grams of net chick. Net asparagus 30 grams. Onion, ginger 10 grams each, 7.5 grams of refined salt, 15 grams of soy sauce, 25 grams of wine, 25 grams of wet starch, 5 grams of monosodium glutamate, 250 grams of broth, 50 grams of green onion and pepper oil, 15 grams of sugar, 1 gram of star anise, 1 gram of peppercorns, 1 gram of peanut oil 1000 grams (consumed 75 grams of oil).

Method

Rinse the chickens, split from the spine, the chest is connected, pat off the bones, the surface of the chicken smeared with soy sauce, put into the hot oil on high heat and deep fry until the skin is golden yellow, skin side down, into a large bowl, add green onion segments, ginger, star anise, peppercorns, shaoxing wine, broth, sugar, soy sauce, put into a cage and steam rotten, decanting the original broth, remove green onions, ginger, anise, the chicken will be buckled into the fish plate, and the chicken will be put into the fish plate. Put the chicken wings, legs stretched out, put the chicken head up, chicken mouth embedded in a coriander leaf. Cut the asparagus into javelin head shapes. And then the shark's fins into the boiling water blanch a little, fished out and drained, arranged into a strawberry shape into a flat plate. Soup pot add steamed chicken stock, broth, soy sauce, refined salt, shaoxing wine. Push the coded shark's fins into the pot as is, add asparagus, grill through on light heat, thicken with wet starch, drizzle with green onion and pepper oil, and then drape over the chicken. Soup pot into the broth, salt boiling, thickening with wet starch, put monosodium glutamate, dripping green onion and pepper oil, poured into the shark's fins and chicken that is complete.

Features

Selection of materials. Fine production, pay attention to the fire, the dish is beautiful, crispy and fragrant, red color, thick gravy.

Guanan shark's fin

Features

This dish is the end of the Qing dynasty governor of Hunan Tan Yan is not a famous family feast, Tan is not the word group Um, is a famous gourmet, his family chef Cao Jingshen, followed Mr. Tan 6 for many years, penetrate the Tan's food good, often renovated, he will be confronted with the method of the shark's fin red simmered chicken, pork and shark's fin simmered with the dish is a unique flavor, love Tan Yan is not. Appreciation. Group An first line whether their own guests or other people invited him to dinner, according to his requirements to make this dish, later known as the group An dishes, rice reputation in the three Xiang.

Original material

Water hair jade knot shark's fin 2000 grams of refined salt 8 grams of monosodium glutamate 2.5 grams of dried shellfish 50 grams of pepper salt 1 gram of fat hen meat 1500 grams of scallion knots 50 grams of pork elbow 1000 grams of ginger 50 grams of Shaoxing wine 150 grams of cooked chicken oil 25 grams

production process

1, will be slaughtered to remove the clean hair of the chicken, open and remove the entrails and wash, chopped into chunks, elbow meat, scraped clean and chopped into pieces, pork elbow meat, and then cut into pieces. Scrape clean and cut into pieces, together with the pot of boiling water into the boiler cooked over fished out, with a clear not wash the blood foam. Onion, ginger pat broken. Dried scallops break off the side of the old tendons, wash and put onion, ginger, cooking wine and water, on the cage evaporation to be used.

2. Take a large tile bowl, with bamboo grates bottom, into the shark's fin wrapped in white diluted gauze. With chicken broth, add wine and onions, ginger, on the high fire after boiling to a small fire simmer for about half an hour. Remove the shark's fin from the pot, this soup poured not to, lay the pork elbow meat, onion knots, ginger, re-produced into the shark's fin, chicken pieces, and then add dried scallop soup, shaoxing wine, refined salt, water 1500 grams with a plate to cover, boiling on a high flame, and then moved to a small fire simmering for about 4 hours until the shark's fins are soft and ropy, thick and soft. Then remove the chicken, elbow meat and green onion and ginger from the fire. Remove the shark's fins from the white cloth and arrange on a plate.

3. Put cooked chicken oil in the frying pan, heat it to 80%, pour in the original soup in the big tile bowl, put in monosodium glutamate (MSG), boil it into a thick sauce, pour it on the shark's fins, sprinkle pepper dripping with chicken oil that is done.

Note

1, the shark's fin selection of jade knot shark's fin, jade knot shark's fin is the fin in the top quality. Shuihaifa dry shark's fin along the wing tip to cut off the side whiskers, under the cold water pot boil off the fire, stand for a few hours, until the water cools, the shark's fins into a wooden pot with water, scrape the sand and stains with a knife, rinse clean. The pot with bamboo grates, put the shark fins and water, the top of the pressure cover grate, boil on the fire, remove from the fire, soak for a few hours, fished into the wooden pot, remove the wing bones and rotting meat, clean, one by one, neatly placed on the bamboo grates in the pot, change the water to boil and remove from the fire, cover and soak for a few hours that is completed.

2. Simmering attention to master the fire, long simmering for about 4 hours, so that the flavor juice gradually penetrate the main material. The test is: use chopsticks to hold the center of the wing needle, the two ends of the sagging can be.

Shark's fin with lotus flower

Features

Beautifully shaped, the shark's fin is soft, the lotus flower is tender, and the soup is fresh and flavorful.

Ingredients

200g of shark's fins. 30g of minced chicken, 30g of seaweed. 30 grams of chicken mushrooms, 30 grams of seaweed, 20 grams of ham, 50 grams of yellow cake, 50 grams of soft boiled eggs, cooked chicken, 20 grams of pork. 20 grams of egg white, 30 grams of starch, 2.5 grams of refined salt, 5 grams of cooked lard, 10 grams of spinach juice, 10 grams of green onion, ginger.

Making process

Put the chicken puree into a bowl, add egg white, wet starch, refined salt, mix well to become chicken material. Selection of 12 spoons (large 6, medium 6) spoon spoon wipe cooked lard, and then wipe the chicken material, until flat, the top of the spoon sprinkled with chopped ham, into a lotus petal shape. Blanch the leftover chicken material to add spinach juice, green, take a wine cup, oil, and then smeared with green chicken material, with seaweed evenly inserted, made of lotus, lotus, lotus petals into the cage with a light fire steam 8-12 minutes. Remove when cooked. Add water to a pot and bring to a boil, poke a small eye in the soft boiled egg with a fine needle. Gently squeeze the egg mixture into the boiling water, into the egg yolk silk, to be floated out, the egg cake trimmed into a round, into a cake tray, into one end of the fish plate, the steamed lotus petals, the lotus seed, respectively, put on the cake tray spelled lotus flower, the egg yolk silk in the lotus seed around the lotus seed into the lotus beard. The fish plate into the cage steamed for 2 minutes removed, the shark's fin in a bowl, plus cooked chicken, cooked lard, scallions, ginger, broth, into the cage steamed and removed, removed the chicken, pork, scallions, ginger to be used. Stir frying pan into the onion oil burned to seven mature (about 175 ℃), put the onion, ginger slightly fried out, and then put soy sauce, shaoxing wine, broth, salt, shark's fins, simmering over a slight fire to the soup will be hours, put the wet starch thickening, dripping with green onion oil, pushed into the fish plate at one end. Soup pot put broth, wine, refined salt, after boiling, put wet starch thickening, pour chicken oil on the lotus flowers that is complete. Preservation Shark's fins are most afraid of moisture and insects, and the meat at the root of the fins will deteriorate. Therefore, shark's fins should be kept dry and exposed to the sun frequently. Small shark's fins can be placed in a sealed jar with lime underneath. Rising good shark's fin can be wrapped in plastic wrap and put into the freezer, but avoid entering the freezer, the taste after freezing lack of soft, smooth and elastic tooth feeling. From Baidu