Ingredients: 500g shark's fin, old hen 1 hen, 300g ham, 300g cooking wine and a little onion and ginger.

Exercise: ① Put shark's fin into the broth and cook it slightly to remove the salty taste. Remove the chicken head and feet, wash them and divide them into two halves. Wash and drain the ham.

② Put the shark's fin in the bottom of the porcelain pot, cover it with 1/2 chicken, then put the ham on the chicken noodles, add onion, ginger, wine, salt and appropriate amount of water, and steam for about 5-6 hours. When the shark fin is crisp and rotten, remove the onion, ginger, ham and chicken, leaving only the shark fin and soup.

③ Put the remaining old hen into a casserole, stew the juice with low fire (about a big bowl is enough), remove the chicken, skim the soup and pour it into a pot with shark fins.

4 fry a small dish of mung bean teeth and eat it with shark's fin.

Crab powder shark's fin

Ingredients: crab powder150g, shark fin 500g. Pig fat 100g. 50g of Shaoxing wine, 5g of Jiang Mo, 5g of ginger slices15g, 5g of chopped green onion, 5g of onion segments, 2g of onion knots, 5g of refined salt, 3g of monosodium glutamate, 400g of clear soup, 300g of high-grade clear soup, 75g of cooked chicken oil10g, cooked lard and 20g of wet starch.

Exercise: 1 Put shark's fin in a boiling water pot, add 1 onion and ginger slices, and then bring to a boil with high fire. Then, take out the shark's fin and put it in a big bowl, add 1 scallion and 20g Shaoxing wine, clear the soup, cover the pork fat, put it in a cage and steam it over high fire until it is soft, take it out, remove the scallion and pork fat, decant the soup and put it on a plate.

2. Put the wok in medium fire, add 25g cooked lard, heat it to 50%, add onion, Jiang Mo and crab powder, stir fry, later, add15g Shaoxing wine, add a little high-grade broth and refined salt, and simmer on low fire.

3. Put the wok on a big fire, add 25g of cooked lard, heat it to 70%, add shallots and stir-fry until fragrant, add Shao wine and high-grade broth to boil, take out the shallots, push the shark's fin with salt, cook thoroughly with low fire, and then cook with high fire. Then add monosodium glutamate, sprinkle with crab powder and pour in wet starch. When the juice is thick on the spot, pour cooked lard and cooked chicken oil along the edge of the pot and serve.

Braised shark's fin with yellow wine

Ingredients: Yellow shark fin in water. ....................................................................................................................................................................

Exercise: 1 Put the shark's 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 sediment on the surface, put them in a bowl, add a proper 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 ham for later use.

4. Slaughter two hens and a duck, cut open the back, take out the internal organs, and wash the blood with water for later use.

5. Put water and shark's fin of bamboo grates into the pot, put the washed chickens and ducks on the bamboo grates prepared separately, then press them on the shark's fin, put ginger slices and onions into the pot, inject clean water, boil them with strong fire, drain the water, and take out the ginger slices and onions together to remove the bloody smell.

6. Pour 4000 grams of water into the pot, add 45 grams of ham slices and steamed scallops, cook on high fire for 15 minutes, skim off the foam, and stew on low fire for about 6 hours. At this time, pick out the chicken, duck, ham and scallop, pick out the chicken and duck scraps, and take out the shark's fin (together with the bamboo grate).

7. Put the sweat of shark's fin into the wok, heat it, then put the shark's fin (together with bamboo grates) into the wok and cook for about an hour. Then add clear soup and scallop soup, boil over high fire, add chicken oil, sugar and salt, stew for 2-3 minutes, take it out and put it on a flat plate, and turn the shark fin on another plate; Put a small amount of water starch into the shark's fin soup in the pot to harvest the thick juice. At this time, pour the thick method on the shark fin and sprinkle with minced ham.

Braised wings with crab meat

Ingredients: clean shark's fin 300g, 4 shallots, 4 slices of ginger, fresh crab meat 100g, 2 tablespoons of wine, 9 cups of chicken soup, soy sauce 1 tablespoon (light color), sugar 1/4 teaspoons, pepper 1/4 teaspoons, and cornmeal 4.

Practice: ① Put the shark's fin into a small pot, add 2 slices of onion, 2 slices of ginger and 3 cups of chicken soup, and cook for 30 minutes on low heat until the shark's fin is soft enough, and remove it for use.

(2) Heat a wok, stir-fry pork with onion strips and ginger slices, pour in crab meat and stir-fry slightly, then pour in wine and stir-fry, and then add chicken soup, soy sauce, salt, sugar and pepper. After boiling, take out the onion and ginger, put down the shark's fin and cook for about 5 minutes on low heat.

(3) Dissolve the raw flour with water, slowly pour it into the pot to thicken, turn off the fire, put it into a large plate, and drop chicken oil.