Skate Shark's Fin

Soup

Water Starch

Kale Compatibility

Mung Bean Sprout Pinch

Scallop Compatibility

Shredded Hangzhou Bell Pepper

Spring Onion Compatibility

Ginger Compatibility

White Wine

Chicken Powder

White pepper powder

Abalone juice

Salt

Sugar compatible food

Pepper

Monosodium Glutamate compatible food

Recipe Directions:

1. Shark's fins are put into a pot of water and start to heat up.

2. When the water heats up to 70-80 degrees turn off the heat.

3. Soak the shark's fins in a pot of hot water for 12 hours. The temperature of the water should not be more than 80 degrees at the highest and not less than 40 degrees at the lowest, and it should be heated up once when it is less than 40 degrees.

4. After soaking for 12 hours, the fins will be heated for the last time. When the temperature rises to 70 degrees, take out the fins while they are still hot and remove the bones with a flat spatula by holding the fins with a towel and shoveling them into the bones with a spatula with the other hand until the bones of the fins are separated from the flesh.

5. De-bone the shark's fin, either whole or in sections.

6. Put the de-boned shark's fin on the gauze.

7. Wrap the gauze around the front and back, and tie it securely on the left and right.

8. Then put it into a pot of freshly changed water with some onion and ginger in it.

9. Then pour 10 grams of yellow wine into the pot and boil over high heat, then change to low heat and cook for one hour.

10. Soak for another 30 minutes, then remove.

11. After removing the fin packs, soak them in water and then press them with your hands until the water is not cloudy.

12. Finally, squeeze out the water and put it into a porcelain pot, add the stock and put onions and ginger.

13. Take another container, put the scallop into it, and then put green onion, ginger, yellow wine and water inside.

14. Steam the shark's fin in a cage for 1 hour and 30 minutes, then remove and set aside.

15.Take out the steamed scallop and reserve the scallop soup.

16. Twist the scallops with your hands.

17. Twist the scallops as much as possible, to be loose.

18. Pour the right amount of abalone juice into the scallop soup.

19. Stir the scallop soup and abalone juice well and set aside.

20. Put a frying spoon on fire and pour in a little oil, fry the scallop pine.

21.Fry the scallops and remove from the pan.

22. Wash the surface of scallop pine with absorbent paper to remove excess fat.

23. Pour the scallop pine into a flavor dish and set aside.

24. Fill a frying pan with a little olive oil.

25. When the oil is hot, fry the sliced green onions and ginger.

26. Then fish out do not.

27.Fill the wok with a mixture of stock and scallop soup abalone sauce and bring to the boil.

28.Pick out the steamed shark's fins with green onion and ginger don't want, remove the shark's fin packet from the steamer.

29. The soup is thickened with water starch, slightly thicker than the gravy of the stir-fried vegetables is good.

30. After that, pour the soup into the stew pot.

31. Use chopsticks to take out about 50 grams of shark's fins from the package and put them into the soup, cover the lid of the stewing pot, and steam for another five minutes before serving.

32. Use stir-fried kale and oil splashed silver teeth pinch of vegetables to accompany the meal, the protagonist for the rice, and then with scallop pine for one person for a complete set. You can also serve the rice in a small bowl.