Raw material
500 grams of fish wings and 25 grams of turkey legs.
20 grams of water-borne magnolia tablets and 20 grams of water-borne fragrant mushrooms.
Oiled cabbage15g chicken soup1000g clear soup150g
Law making
1, fire leg, magnolia slice, fragrant mushroom tear small pieces.
2. Put the fish wings in cold water and boil them in a bowl with low heat.
3. When the oil in the casserole is 80% hot, add shredded onion and Jiang Mo, then add chicken soup and seasoning, boil it, pour it into a bowl with fish wings, and steam it over high heat until it is 80% rotten.
4. Choke the pot with shredded green onion and Jiang Mo, put the clear soup, seasoning and fish wings, boil and pour them into the casserole, simmer for 20 minutes, and then put the oily vegetables on the heart.
Scrambled eggs with rose and shark's fin
6 eggs, cooked shark's fin100g, 5 roses, 2 cucumbers, 3 tomatoes, 8g salt, 20g oil, 5g white pepper and 0g chopped green onion10g.
Beat the eggs in a bowl, wash the roses, put them in the eggs, and add salt and white pepper. 2. Tear off the shark fin by hand, put it in the egg and mix well with chopsticks. 3, the wok is fired and refueled, and it is cooked until it is 80% mature.
4, cucumbers, tomatoes can be surrounded.
Steamed shark's fin with safflower and salvia miltiorrhiza
Formula: 6 grams of safflower, 6 grams of salvia miltiorrhiza, 3 grams of peach kernel, 4 grams of Ligusticum chuanxiong, 50 grams of shark's fin, 50 grams of cabbage gall100g of ham, 50 grams of Shaoxing wine10g of onion10g of ginger, 5 grams of salt.
Preparation: 1. Wash Carthami Flos, Salvia Miltiorrhiza Radix, Semen Persicae, and Rhizoma Chuanxiong respectively, put them in a steaming cup, add 50 ml of water, steam them in a cage for1hour, take them out, remove residues, and keep the liquid medicine for later use.
2. The shark's fin is thoroughly penetrated and torn into filaments. Slice the ham, wash the cabbage, cut into 4 cm long sections, pat the ginger loose, and cut the onion into sections.
3. Put the medicine juice, shark's fin, Shaoxing wine, ginger, onion, salt, vegetable gall and ham in a steaming cup, and then add chicken soup 100 ml.
4. Put the steaming cup in a steamer and steam it with strong fire for 30 minutes.
How to eat: Take12 twice a day, once a day, with meals or alone.
Braised shark's fin
Ingredients: shark fin with water1000g, tendon with water-200g, gouache15g.
Seasoning: salt10g, cooking wine10g, soy sauce 5g, monosodium glutamate1.5g, large oil120g, and white soup 300g.
1 Tear the preliminarily processed shark's fin in batches, slice the tendon, cut it thoroughly with a knife and cut it into fingered citron, kill it in boiling soup respectively, and drain the water.
2, put the pot on a high fire, add 50 grams of big oil, the oil is hot, add white soup, add tendons, and add some salt water, cooking wine, soy sauce, monosodium glutamate and soup to burn. When the dish is tasty, hook it into the running water and put it into a bowl.
3. Brush the pot clean, then put it on a high fire, add 75g of big oil, add white soup, add shark fin, add the remaining salt water, cooking wine, soy sauce, monosodium glutamate and white soup together, bring the soup to a boil, hook it into running water, and put it on the cooked tendons when the juice is concentrated.
Fish wings with Yao Zhu
Raw material
Water shark's fin 300g scallop100g red and green cherry, appropriate ham slices.
Law making
Blanch the shark's fin with boiling water, then use chicken soup to taste it, then take it out and put it into a bowl, put ham, pork elbow, chicken and duck pieces on it, pour out the original juice and turn it over in the center of the plate.
Remove scallops in chicken soup, add red and green cherries, code around the shark's fin, filter the raw juice to remove impurities, boil it, thin it and pour it on the shark's fin.
Shark fin old chicken pot
Ingredients: old hen 1 bird, dried shark fin 1 50g, pig's feet1bird, 500g of pigskin, and shredded ham100g.
Ingredients: salt10g, soybean oil and sesame oil10ml, chicken oil100ml, cooking wine100ml, pepper 3g, coriander, ginger and onion15g.
Method:1.Wash off impurities after soaking shark fin. Add ginger, onion and cooking wine into boiling water, blanch shark fins, drain them, put them into gauze bags and tie them tightly. 2. Wash the hen, remove the internal organs, claws and tail, and fly away the blood with boiling water with pig's feet and pigskin. 3. Pad the bottom of the pot with bamboo products, put down the old hen, pigskin, pig's feet, shark's fin, ginger and coriander, add a proper amount of boiling water, and simmer for 5-6 hours until the shark's fin is cooked and soft. 4. Pick up the shark's fin and remove the old hen, pig's feet and pigskin. After removing impurities from the raw juice, add shark's fin, add salt, soy sauce and chicken oil, and thicken with starch to thicken the soup. 5. Add sesame oil, pepper, shredded ham and coriander and serve.
Braised Shark’s Fin in Yellow Wine Sauce
Ingredients:
Yellow shark fin in water > > 1750g duck > > 750g old hen >: > 3000 grams of sugar > > 15g scallop > > 245g Shaoxing wine >; > 25g cooked ham > > 250g shallots > > 250g refined salt >: > 15g ginger > > 50 grams
Production method:
1. Put the shark fin neatly on the bamboo grate.
2. After the scallops are soaked in warm water, remove the hard ribs on the sides with a knife, wash off the surface sediment, put them in a bowl, add appropriate amount of water, steam them thoroughly in a cage, and take them out for later use.
3. Cut 5g of ham into fine powder for later use; Slice 45g of ham for later use.
4. Slaughter two hens and a duck, split the back, take out the internal organs, and wash the blood with water for later use.
5. Put the shark's fin with water and bamboo grates in the pot, put the washed chickens and ducks on the bamboo grates prepared separately, then press them on the shark's fin, put the ginger slices with onion in the pot, inject clean water, boil them with strong fire, drain the water and remove the ginger slices with onion to remove the bloody smell.
6. Pour 4000 grams of clean water into the pot, add 45 grams of ham slices and steamed scallops, cook with high fire for 15 minutes, skim off the foam, and then simmer with low fire for about 6 hours. At this time, when the fire is on, first pick out the chicken, duck, ham and scallop, pick out the chicken and duck crumbs, and take out the shark's fin (together with bamboo grates).
7. Put the thick sweat of the shark fin in a wok, heat it, then put the shark fin (together with the bamboo grates) in the wok and cook for about an hour. Then add clear soup and scallop soup, boil with fire, add chicken oil, sugar and salt, stew for 2~3 minutes, take it out and put it in a flat plate, and turn the shark fin in another plate; Put a small amount of water starch into the shark fin soup in the pot to harvest thick juice. At this time, pour the thick method on the shark's fin and sprinkle with minced ham.
note:
1. Choose a whole yellow shark fin, namely Luzong wing.
2. Repeated fishy smell of water.
3. Simmer with low fire, usually 6 to 7 hours. First, it tastes delicious, and second, the shark fin is soft and rotten.
4. Water should be added at one time, and it is not advisable to add water or soup in the middle. Because it takes a long time to simmer, it is finally seasoned.
Braised Shark’s Fin in Yellow Wine Sauce
Classification of dishes: Tan Jiacai
Raw materials: yellow wings with water, duck, old hen, scallop, cooked ham, refined salt, white sugar, Shaoxing wine, onion and ginger.
Method of making: soak the shark fin in cold water and hot water repeatedly, boil, scrape and remove the yellow meat wings, soak the shark fin thoroughly, remove the fine sand and residual rotten meat and bones on the surface, wash it until there is no fishy smell, and keep the shape of the wings intact. Put four bamboo chopsticks in the pot first, then put the bamboo grate, put the shark fin with water on it, and put another bamboo grate on the shark fin. Stew the duck on low fire for 3-4 hours, take out the duck, add a little boiling water to continue stewing for 2-3 hours, then take out the chicken wok and heat it on high fire, add shark fin, minced ham and a little original soup, add cooking wine, sugar and refined salt after boiling, put it in a plate for 15 minutes, and pour in the original juice.
Characteristics of dishes: shark's fin is soft, rotten, thick, golden and transparent, and the juice is thick, waxy and smooth, fresh and not greasy.