Materials Main ingredients: 1000 grams of shark's fin, 200 grams of watery hoof tendon.　Seasonings: 15 grams of water flour gravy, 10 grams of salt, 10 grams of cooking wine, 5 grams of soy sauce, 1.5 grams of monosodium glutamate, 125 grams of oil, 300 grams of white soup.

Practice

1, the initial processing of shark fins torn into batches, hoof tendon sliced open, chopped through the knife cut into Buddha's hand shape, respectively, in the open soup to kill a little bit, drain the water.　

2, the pot on a high flame, add 50 grams of oil, oil hot, add white soup, put the hoof tendons, slightly add some salt water, cooking wine, soy sauce, monosodium glutamate and broth firing. To the dish to taste, hooked into the running water gravy, served in a bowl.

3, the pot brush clean, and then put on a high flame, add 75 grams of oil, oil hot, add white soup, into the shark's fin, the remaining salt water, cooking wine, soy sauce, monosodium glutamate and white soup together, soup boiling, hooked into the water gravy, to be thickened, sheng in the burned hoof tendon.