1, first of all, take a clean and oil-free pot, put in the shark's fins and water (water can be submerged in the shark's fins), soak for 24 hours and then fish out and drain. Replace the water twice during the soaking process to remove impurities and dirt from the shark fins.

2. Then, take another clean pot, add the shark's fin and enough water, boil it over high heat, then turn to low heat and cook with the lid on for 4 hours, turn off the heat and cool down. Before cooking, but also hair good shark fins with flowing water rinse constantly, so that both remove its lime flavor, and the shark fins will be swollen again.

3. Then, take out the cooled shark's fins, soak them in water to remove the gelatin and sediment in the shark's fins, and rinse them again. Add 2 liters of water, shark's fin, 10g of green onion and 10g of ginger to the pot, cover and cook for 5 hours on low heat and turn off the heat.

3. Then, take out the shark's fins and rinse them again, remove all the debris outside the fin needles and drain the water, which has become shredded. And then to the pot to add the right amount of water, green onions, ginger, a little white wine, shark's fins, boiled over high heat, take out the shark's fins, and then replace the water in the cooking pot with lightly salted water, put the shark's fins once again over high heat to boil, you can feel free to season (with lightly salted water cooked shark's fins will be slightly retracted).

4, then, the steamer basket is covered with a drawer cloth or lotus leaf, and then put the shark's fins on the drawer cloth, and put the steamer basket into the steamer pot, and steam on medium heat until the shark's fin needle can be broken by fingernail pressure.

5, finally, take another pot, add the shark's fins and a sufficient amount of water, high heat to boil and then turn to low heat to continue to cook for 1 hour, turn off the heat and put the lid on the pot until cooled.