shark's fin making steps:

Braised shark's fin

Ingredients: 1g of shark's fin in water, 2g of tendon in water and 15g of gouache

Seasoning: 1g of salt, 1g of cooking wine, 5g of soy sauce, 1.5g of monosodium glutamate, 125g of big oil and 3g of white soup

.

2. Put the pot on high fire, add 5g of big oil, add white soup, add tendon, and add some salt water, cooking wine, soy sauce, monosodium glutamate and soup to cook. When the dish is tasty, hook it into the running water and put it into a bowl.

3. Brush the pan clean, then put it on a high fire, add 75g of big oil, add white soup when the oil is hot, add shark's fin, add the remaining salt water, cooking wine, soy sauce, monosodium glutamate and white soup together, boil the soup, hook it into running water, and put it on the cooked tendons when the juice is concentrated.

How to clean shark fins:

1. Soak shark fins in cold water for one night, and grasp the time of foaming according to their size. Generally, small shark fins can be taken out early the next morning, while large ones take a little longer. Pinch the shark's fin and take it out when it feels a little soft.

2. Scraping off the white layer with a knife is actually removing sand. Use scissors to cut off the remaining meat at the part where the fin is connected with the fish body.

3. Boil the water with a rice cooker. First, add the large shark fin which is difficult to burn, and later, add the smaller shark fin, cover it and cook for about one and a half hours. When the shark fin is separated, take it out and remove the cartilage from the shark fin by hand. At this point, the shark's fin is ready.