Ingredients: main ingredients: 125g of seafood tiger shark's fins Ingredients: 1 piece of fresh bok choy gall bladder, 1 piece of ham slices 8g, a little shredded ham Seasonings: 3g of refined salt, 2g of monosodium glutamate, 4g of chicken powder, 0.5g of pepper, 25g of cooking wine, 10g of ginger juice, 20g of stabilized cornstarch, 400g of stock, 100g of second stock

Practice

(1) Sea tiger fin needles 125g, put ginger juice 10g, cooking wine 10g, blanch and sheng into the code bucket, plus wine 5g, two soup 100g, chicken powder 2g on the steamer for 30 minutes, when the fins with chopsticks to hold the middle of the two heads hanging down can be out of the cage;

(2) vegetable gall blanching, ham slices were blanched into the wing cup, plus soup 175g, salt 1g, monosodium glutamate 1g on the steamer for 40 minutes, vegetable gall penetrating rotten after can be;

(3) pot plus soup 225g, salt 2g, monosodium glutamate 1g, chicken powder 2g boil, thickened with stabilized cornstarch, withdraw pepper from the fire. Sheng some gravy at the bottom of the plate, hot sea tiger shark's fins over juice filter dry on top, then pour gravy on the shark's fins, sprinkle a little shredded ham, and steam hot vegetable gall bladder cup on the table together.

Operating requirements

The two soup steam sea tiger shark's fins should not put salt, salt will make the shark's fin shrink.

The plate for the shark's fin must be hot