Soak the shark's fins in water for about five hours, use the rice cooker to boil half a pot of boiling water, put the shark's fins with a lemon or an orange into the pot with the fishy flavor, roll for about 20 minutes and then close the fire, turn on the heat preservation system, so that the shark's fins are in the rice cooker for about three hours, and then change the water to dip for two hours, that is, the development of a good can be reserved. If the shark's fin is fine, the water time can be shortened to half an hour accordingly.
Method 2:
Immerse the shark's fins in water for about five hours, use the water to boil half a pot of boiling water, put the shark's fins into the pot with the boiler to eliminate the fishy taste, roll for about 20 minutes after the fire, do not lift the lid, let the shark's fin in the pot to the water freezing, and then change the water to immersed in water for three hours, and then repeat the process of the above (boil- ) for one or two times until the shark's fins are enough to change the water to immersed for three hours, it is good to standby. Repeat the above process once or twice until the shark's fin is enough to be immersed in clear water for three hours, that is, it is ready to be prepared (in the last boiling, even ginger, green onion or lemon is boiled together to eliminate the fishy flavor). If the shark's fin is fine, the water time can be shortened to half an hour accordingly.