dry-roasted fish wings

raw materials: 15g of water-roasted jade wings, 1g of fat hens, 2g of ham, 5g of scallops, 4g of high-grade clear soup, 15g of mung bean sprouts, 5g of refined salt, 2g of cooking wine, 1.5g of monosodium glutamate, 1g of old ginger, 1g of scallion and 15g of rock sugar color.

method: remove the young bones and muscle tendons from the finely brewed jade ridge wing, take out the bright wing needle (about 1g), clean it twice, take it out, put it in a basin, pour the clear soup and steam it in a steamer for 2 hours, take out the decanter to remove the soup, and then add ginger (smashed), scallion, cooking wine and clear soup for three times. After several times of stewing, the shark's fin glue is exhausted, and the wing leaves are more shiny and bright. Wrap the shark's fin with clean gauze for use. Mix chicken, ham, scallops, clear soup, etc. into the first-class red soup, add shark's fin and simmer for 2 hours on low fire. When the shark's fin is soft and waxy and the soup is thick, that is, when the chicken oil is heated in another pot to 4% heat, the shark's fin is unpacked and the soup is poured into a clean pot with oil, and the juice is collected with low fire and monosodium glutamate is added. When the soup is thick, the shark's fin can be placed in a plate in sequence. At this time, stir-fry the mung bean sprouts, put them around the shark's fin and serve.

characteristics: the finished dish is golden in color, fresh and mellow in taste and soft and waxy in texture.

shark's fin in casserole

raw material

5g of fish's fin in water

25g of turkey leg

2g of fish's fin in water

2g of mushroom in water

15g of oily cabbage

1g of chicken soup

15g of clear soup

Preparation method <

put the fish wings in cold water, boil them with low heat and fish them into a bowl.

when the oil in the casserole is 8% 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 8% rotten.

Choke the pot with shredded green onion and Jiang Mo, put clear soup, seasoning and fish wings, bring to a boil, pour into a casserole, simmer for 2 minutes, and put oil on the cabbage.

Shark's fin in clear soup

Zhejiang cuisine

It is characterized by clear soup color, strong chicken flavor, transparent and waxy shark's fin, and white and tender pig lungs like tofu.

raw materials

raw materials: main ingredients: 75g of shark fin (white jade shark fin). Ingredients: 1 pig lung, 15 grams of cooked ham slices, 15 grams of green vegetables, about 2.5 kilograms of light hens, 25 grams of pig fat, and 1 grams of cooked ham skin. Seasoning: appropriate amount of cooking wine, 1 grams of refined salt, 1 grams of onion, 1 grams of sauce slices, 2.35 kilograms of clear chicken soup and 1 grams of cooked lard.

Production process

(1) Cut off the bare chicken's feet, gut it, remove the air and esophagus, and wash it. Chop 1 chicken into 4 large pieces, cut off the bones on each piece, put it in a pot, scoop 1 kg of clear soup, bring it to a boil on a high fire, skim off the floating foam, take out the chicken pieces, wash them and put them in a bowl. Scoop 1 grams of water into the soup pot, add salt and bring to a boil, skim off the floating foam, pour into the chicken bowl, add cooking wine, onion and ginger slices, cover the disk, and steam in the cage for about 6 hours. (2) Boil the shark fin in a boiling water pot, fish it into clean water for rinsing, and drain the water. Use half a chicken, cut off its bones, put it into a pot together with pig fat, scoop in clear water (submerge the chicken), put it on a high fire to boil the blood, take it out and wash it, put it in a bowl with shark's fin, scoop in 5 grams of chicken broth, add salt, onion knots, ginger slices and cooking wine, cover the disc, steam it for two hours until it is crisp and rotten, take it out, uncover the plate and pick up the onion, sauce and cooking wine. (3) While steaming the wings, irrigate the pig lungs with clear water, rinse off the blood, tear off the tunic, cut open the lung leaves and remove the lung tubes. Half a chicken, together with pig lungs, is put into a bowl, scooped into clear water (submerged chicken), boiled over high fire, fished out and cleaned, put into a bowl, scooped up 5g of clear soup, added with salt, onion, sauce and cooking wine, steamed in a cage until the lungs are rotten like tofu (can't be broken), took out the lungs, put them into a shark's fin bowl, and then put the scalded cabbage heart and ham slices in the shark's fin. Take the chicken bowl out of the cage, pour the chicken stock into the shark fin soup bowl, pour hot chicken oil on it, and prepare white pepper and coriander when serving.

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cut off the thin edge of shark fin (it is not suitable to clean it because of the extremely fine sand), then heat it properly according to the quality of shark fin and stew it with boiling water. Fish the stewed shark's fin in a wooden barrel, pour in boiling water, immerse the shark's fin, cover it, keep the temperature and soak for several hours. Then remove the sand from the wings, cut off the wing roots, clean them, and continue to heat and stew for about 5 hours. Cool the stewed shark's fin, remove the bones and carrion, rinse with clear water to remove the fishy smell, then stew and soak. The soaking time can be shorter in hot weather and longer in cold weather. Hair shark fin, avoid using iron.