Soak shark's fin (large) method 1:: Soak shark's fin in clear water for about five hours, boil half of the water in a rice cooker, cook shark's fin with a lemon or an orange in the pot for about 20 minutes, then turn off the fire, turn on the heat preservation system, let shark's fin soak in the rice cooker for about three hours, and then change it into clear water for two hours, and it can be used. If the shark fin is thin, the water outlet time can be shortened to half an hour accordingly. Method 2: Soak shark's fin in clear water for about five hours, put it in a water pot for half an hour, put the shark's fin in the pot together to make it smell, cook for about 20 minutes, then turn off the fire, let the shark's fin soak in clear water for three hours without lifting the lid, and then repeat the above process once or twice until the shark's fin is enough, and then soak it in clear water for three hours. If the shark fin is thin, the water outlet time can be shortened to half an hour accordingly. There are many kinds of shark fins, but the cooking methods are basically the same. There are many grades of shark fin, the highest is Tianjiu wing, others are: sea tiger, golden hook, spring wing, butterfly green and so on. The second one is the spinous wing. The name "Jiuyitian" comes from ancient China. At that time, there was something called "pushing wine" which was very popular. Pai Gow is a card made of wood and other hard materials. There are 32 cards in a deck, which is a bit like the "big fight" in poker now. "Tianjiu" is the name of Pai Jiu when Pai Jiu was published, which is similar to "King Kong" in Dou Da, but Pai Jiu also has the greatest "supreme". Of course, if you have a pair of "Tianjiu" in your hand, it is naturally a good card. At that time, pushing Paijiu was still a gambling activity. When gamblers win money, they naturally want to be "heroes" and eat something good. What should I eat? Rare shark's fin, of course. At that time, the name of good wing was not so complete. In order to cater to the gambler's mentality, the store called the first-class good wings "Nine Wings of Heaven", which was easy to understand and spread all at once. So, how long has the history of China people eating shark fin? According to legend, shark fin flowed into China from abroad as a tribute during the Qianlong period of the Qing Dynasty. At that time, nobody in China could do it. The chef thought for a long time and couldn't figure out how to do it. Seeing that it was quite hard, he first soaked it in soft water, touched it with his hand, and there was a rough "sand skin" on the surface, so he scraped it off with a knife. As for how to make it delicious? I don't have a score. I thought to myself, "since it is a good thing, it can't be wrong to cook with it." So he poured the best food at that time-chicken, ham, beef and so on. Cook it in a pot with shark fin. The result was greatly appreciated by the emperor after being presented. Since then, this cooking method has laid the foundation for China to cook shark fin. At present, the practice of shark's fin is roughly divided into two factions, the north and the south, commonly known as "south scattered and north discharged". In other words, the practice in the north is mainly to arrange wings, which are located on both sides of shark gills. The south is dominated by sporadic wings. The wings are big and heavy, which accords with the generous, hearty and ostentatious character of northerners. Spreading the wings means soaking the shark fin soft, peeling and removing the meat, and disassembling it. Each wing is a transparent needle. It is generally difficult to spread wings well, so we can also see that southerners are smart and pay attention to diet. In terms of eating, the wings are slippery, and the soup is thick and thick; The wings are refreshing, tough and biting, and the soup is clear, delicious and fragrant. The choice of soup ingredients in the north and the south is basically the same. In Guangdong, chaozhou people pays more attention to eating wings. They generally choose thick wings and beautiful wings, and the most commonly used ones are spring wings and sea tigers. Chaozhou's method of eating wings basically condenses the essence of southern cooking, and the eating method is exquisite: when eating wings, it will be accompanied by many dishes of ingredients, such as Zhejiang vinegar, silver buds, shredded ham, coriander and so on. Taste the soup before eating, and then add some vinegar to the soup. The function of vinegar is to refresh and help digestion. Then put the silver buds and shredded ham into a bowl and eat them with chopsticks. When the shark's fin and soup are ready, put the coriander into the soup and drink it while it is hot, so that a large bowl of full-flavored wings is ready. Ingredients of delicious shark fin soup: 50g shark fin in water, 50g shrimp 150g, 25g Flammulina velutipes (or silver needles, that is, bean sprouts), 2 bamboo shoots 1/2, 3 mushrooms, black vinegar 1 teaspoon, a little pepper, sugar and corn flour. Production process: ① Wash shrimp and shark's fin, shell bamboo shoots and shred them, and soak mushrooms in Kamikiri shreds for later use. Dip shrimps in corn flour, blanch them with boiling water, and scoop them up for later use. (2) Heat the oil pan, saute mushrooms, then add Flammulina velutipes and bamboo shoots, add 2 cups of clear water to boil, add shark fin, and then boil. (3) add shrimp, vinegar, sugar and monosodium glutamate in turn, thicken with raw flour and water, and finally sprinkle with pepper. Ingredients: 500g shark's fin, 25g ham, 20g water-borne magnolia slices, 20g water-borne mushrooms, 0/5g rape heart, 0/000g chicken soup, 0/50g clear soup, sliced ham and magnolia slices, and shredded mushrooms. Put the shark fin in cold water, bring it to a boil, remove it and put it in a bowl. When the oil in the casserole is eighty percent hot. The fire steamed to 80% rot. Choke the pot with shredded onion and Jiang Mo, add clear soup, seasoning and shark's fin, bring to a boil, pour into a casserole, simmer for 20 minutes, and put it on the rape heart. The raw material is 300 grams of shark fin. 50g of chicken breast, 25g of bamboo shoots, 25g of mushrooms and 25g of cooked ham. 15g minced onion and ginger, 20g cooking wine, 3g salt, 2g pepper, 25g lard, 15g egg white, 20g dried bean powder, 250g chicken soup, 25g clear oil, 10g chicken oil and 0.5g monosodium glutamate. In the production process, shark fins are made twice with water, then soaked in cold water, fished up and drained, and wrapped with gauze. Drain the chicken skeleton, remove the blood bubbles, put it in the bottom of the pot, then put it in the shark's fin bag, add onion, ginger, cooking wine and chicken soup, cook over high fire until it floats, and then simmer over low heat until the shark's fin is soft and rotten. Remove the oil from the chicken breast and cut it into filaments. Shred the winter bamboo shoots, mushrooms and ham respectively, blanch the mushrooms and winter bamboo shoots, and drain. Stir the shredded chicken with cooking wine, pepper and salt, and size it with egg white and soybean powder. Heat lard in a wok, add shredded chicken until smooth, add mushrooms, bamboo shoots and cooked ham, stir-fry slightly, add a little chicken soup, refined salt, cooking wine and pepper, stir-fry until it tastes delicious, take out the drained soup and put it on a plate as the bottom. Take out the stewed shark's fin bag, untie the gauze, heat it in a wok, add oil, add onion and ginger, stir-fry until fragrant, then drain the stewed shark's fin juice into the pot, remove the onion and ginger, put the shark's fin into the pot for seasoning, and put it neatly on the three shreds when eating. The raw juice in the pot is mixed with water and bean powder to form a second-rate thick juice, and then a little chicken oil and monosodium glutamate are added, and then poured on the shark fin. References:

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