Stewed Chicken Soup with Shark's Fin and Fish Maw

Stewed Chicken Soup with Shark's Fin and Fish Maw

This soup is a little tricky to make, you need to soak the shark's fin a day in advance, but usually the complicated procedure will have a good taste, the stewed soup has a compelling aroma and a fresh flavor, it's a kind of flavor that makes you think about it.

Materials:

Shark's fin, mollusc, chicken, scallop, ham, ginger, wine.

Methods

1, bare chicken head and tail skinned and then fly water.

2, boil a pot of water, the chicken, scallop, ham, ginger, good hair of the flowers into the pot, medium heat for 80 minutes, then add the shark's fins and boil for another 40 minutes, and finally add a few drops of white wine, and then add a little salt to taste on the finish.

How to Soak Shark's Fin

1. Soak shark's fin in water for 2 hours.

2. Boil a large pot of water, add ginger, soaked shark's fins and white wine and cook on high heat for 10 minutes, then turn off the heat (without opening the lid) and simmer for 10 hours.

3, shark's fins are sand, so soak the shark's fins to clean, the method is to fish up the shark's fins into a denser sparse sieve into a tray of water rinsing, during which time to change a few pots of water until the bottom of the pot no sand until, and then drained and standby.