Get rid of the sand on the surface of the shark's fin, change the water to eighty percent of the heat, off the fire to simmer for about 1 hour, take out and then scrape the sand on the surface of the shark's fin, wash, change the water to eighty percent of the heat to move to the micro-fire simmering to soften and take out, wipe off the fine sand and black sand coat, remove the shark's fin bone and the old meat with a porcelain one-piece pot, the shark's fins into the bottom of the pot, cover the shark's fins with 1/2 chicken and then put the ham on the inside, add green onions, ginger, wine, salt and appropriate water, and steam for about 5 or 6 hours. Steam the water for about 5 or 6 hours until the shark's fins are crispy, then remove the green onion, ginger, ham and chicken, so it is often praised and admired by diners. In addition, the color of this dish is harmonious and pleasing to the eye, rich and smooth exceptionally, more people eat after a sense of relish, so it is a natural thing to be enjoyed by the people.

The oil in the casserole dish when 80% hot under the shredded scallions, ginger, and then put the chicken soup and seasonings, boil after pouring into the bowl containing shark's fins, steam on a high flame until 80% rotten. Then you will ask: eat what fish are not eating? Like bear paws, pangolin, mink, ivory, tiger skin, why can not eat it? Because these are cherished animals, artificial not easy to breed, so kill them is to destroy the ecological environment! Shark's fin has been listed as one of the famous "eight treasures" in ancient China, and bird's nest, abalone, sea cucumber, fish maw and other precious delicacies, it is also a high-grade seafood in the best. Shark's fin is a very precious seafood treasure. When cooking and cooking, chefs often mix shark fins with other ingredients that have high nutritional value and enough fresh flavor, such as soups, clams, stews, etc., or they can be cooked separately as a braised group. Wings.

Salt (10 grams), starch (15 grams), cooking wine (10 grams), salad oil (125 grams), soy sauce (5 grams), monosodium glutamate (1.5 grams), hi-e point north seafood smith white soup (300 grams)_1. Preliminary processed fins torn into batches, hooves sliced open, chopped through the cut with a knife to Buddha's hand, respectively, in the open broth to kill a little bit, drained off the water will be dry shark's fins with water, put on a small fire and simmer for four hours! Fish up, wipe off the sand on the surface of the wings, and then immersed in boiling water, simmering with the fire for four hours, the wings can be hair through, fish out and remove the bones, put into the wanghuo pot, and then add water (not over the shark's fins).