Ingredients: 80 grams of crab roe? 70 grams of crab meat? 250 grams of shark fin (dry)

Accessories: 100 grams of fat meat

Seasoning: 15 grams of rice wine 20 grams of ginger, 15 grams of green onions, 5 grams of salt, 3 grams of MSG, 10 grams of chicken fat, 30 grams of lard (refined), 10 grams of starch (bava beans)

Production process

1. Soak the shark fins in boiling water first, then scrape off the sand on them with a knife, and trim off the irregular parts and burrs on the edges;

2. Put the cleaned shark fins into a cold water pot and bring to a boil, add a little Alkali, after boiling, simmer for about an hour;

3. Take the shark fin out of the pot when it can be pinched by hand, then change the water and rinse it once or twice to remove the alkaline smell;

4. Put the cooked shark's fin into a boiling water pot, add green onion knots and ginger slices, and bring to a boil over high heat;

5. Then put the shark fins into a large bowl, add green onion knots and 400 ml of rice wine and clear soup, cover with pig fat, put in a basket and steam over high heat;

6. Steam until soft, take out, remove green onions and pig fat, decant the soup, and add on the plate;

7. Place the wok on medium heat, add 25 grams of cooked lard, and heat until it is 50% hot. Add onion, minced ginger, crab meat, and crab roe and stir-fry. After a while, cook in Add high-grade clear soup and a little refined salt to the rice wine, and bring it to a boil;

8. Put the wok on a high fire, add cooked lard, and heat it until it is 70% hot. Add the green onions and stir-fry until fragrant, and add Bring rice wine and high-grade clear soup to a boil, remove the green onions, push in the shark fins and add refined salt, switch to low heat to cook thoroughly, and then cook over high heat;

9. Then add monosodium glutamate, sprinkle with crab roe and crab meat, Pour in wet starch. When the soup is thick, pour cooked lard along the edge of the pot, top with cooked chicken fat, and serve.