Information: dried shark's fin (500 grams), chicken broth (appropriate amount), lard (125 grams), wet diamond powder (32. 5 grams), monosodium glutamate (4 grams), sugar (3 grams), green onion (7.5 grams), ginger (7.5 grams), yellow wine (7. 5 grams), chicken fat (7.5 grams), soy sauce (4 grams), refined salt (4 grams), pepper (a little)

Method: First, dry shark fins with water, put on a small fire stew for four hours, fish up, wipe off the sand on the surface of the wing, and then immersed in boiling water, stewed with the fire for four hours, the wings can be hair through, fish out and remove the bones, into the pot of high fire, and then add water (not over the shark fins), onions and ginger, wine, stewed with the fire through the original soup poured out, so that even the change even stewed for the fourth or fifth, the shark fins can be deodorized net. Then use gauze to wrap the shark's fins, put in chicken soup stew (chicken soup should be no more than the shark's fins). Second, take away the package, still put the shark's fin in the original chicken juice, add soy sauce, monosodium glutamate, wine, sugar, salt, onion, ginger, lard, pepper and other seasoning, and finally under the diamond

powder, burned to the juice is dry, and then drop a little chicken oil that is good. Taste fresh and crisp, quite expensive, has always been listed as one of the delicacies.

Shark's fin in casserole

Raw materials:

500 grams of shark's fin in water, 25 grams of ham, 20 grams of watery yucca slices, 20 grams of watery shiitake mushrooms, 15 grams of greens, 1,000 grams of chicken broth, 150 grams of broth

Methods:

Ham and yucca slices are sliced, and the shiitake mushrooms are torn into small pieces. Shark's fins put in cool water with light heat and fished into a bowl. When the oil in the casserole is 80% hot, put onion, ginger, chicken broth and seasonings

, boil and pour into the bowl of shark's fins, and steam with high fire until 80% rotten. Choke the pot with shredded green onion and ginger, put the broth, seasoning and shark's fins, boil and pour into the casserole, move to a light fire and simmer for 20 minutes, put on the greens on the heart can be.

Casserole Shark's Fin

Information

Marinated Shark's Fin 500g Ham 25g

Marinated Sliced Orchid 20g Marinated Shiitake Mushroom 20g

Vegetable 15g Chicken Soup 1000g Broth 150g

Preparation

1: Cut the ham and the slice of Orchid into pieces, and tear the mushrooms into small pieces.

2. Put the shark's fins into cold water and boil them in a bowl.

3: When the oil in the casserole is 80% hot, add shredded scallions, ginger, chicken broth and seasonings, then boil and pour into the bowl of shark's fins, then steam over high heat until it is 80% rotten.

4, with shredded scallions, ginger, choking the pot, put the broth, seasonings and shark's fins, boiled and poured into the casserole dish, transferred to a gentle fire stew for 20 minutes, put the oil on the heart of the vegetable can be.

Scrambled Eggs with Shark's Fin and Rose

6 eggs, 100 grams of hairy shark's fin, 5 roses, 2 cucumbers, 3 tomatoes, 8 grams of salt, 20 grams of soybean oil, 5 grams of white pepper, 10 grams of green onion.

, eggs into a bowl and stir well, rose flowers, wash, put into the eggs, add salt, white pepper. 2, shark's fins torn by hand, put into the eggs with chopsticks and stir well. 3, frying pan on the fire add oil, burn to eight mature add eggs scrambled can be.

4, cucumber, tomatoes around the edge can be.

Saffron ginseng steamed shark's fin

Recipe: 6 grams of saffron ginseng 6 grams of peach kernel 3 grams of chuanxiong 4 grams of shark's fin 50 grams of vegetables 100 grams of ham 50 grams of Shaojiu 10 grams of scallions 10 grams of ginger 5 grams of salt 5 grams

Production: 1. saffron, ginseng, peach kernel, chuanxiong were washed, put into the steamer cup, add 50 milliliters of water, steam for 1 hour, remove the dregs, leaving the liquid medicine. To be used.

2. Shark's fins hair through, torn into silk. Ham slices, vegetable gall bladder washed, cut 4 cm long section, ginger pat loose, scallion cut into sections.

3. The medicine juice, shark's fin, Shaoxing wine, ginger, green onion, salt, vegetable gall bladder, ham meat with the steam cup, and then add 100 ml of chicken broth.

4. Steam the cup in a steamer basket, the atmosphere with the fire steam 30 minutes into.

Eating method: 2 times a day, each time to take 1/2, a day to serve, with meals or single service

Braised shark's fin

Main ingredients: 1000 grams of shark's fins, 200 grams of water hoof tendons, 15 grams of water flour gravy

Seasoning: 10 grams of salt, 10 grams of cooking wine, soy sauce 5 grams of monosodium glutamate (MSG), 125 grams of soybean oil, 300 grams of white stock

Seasoning: 10 grams of salt, cooking wine 10 grams of soybean sauce 5 grams of monosodium glutamate (MSG), 125 grams of oil, 300 grams of white soup

1, will be initially processed shark's fin torn into batches, hoof tendon sliced open, chopped through with a knife cut into Buddha's hand, 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, and then put on the fire, add 75 grams of oil, oil hot, add white soup, into the shark's fin, will be under the rest of the salt water, cooking wine, soy sauce, monosodium glutamate and white soup to join together, the soup boiled, hooked into the running gravy, to be thickened, sheng in the burned hoof tendon.

Scallop and shark's fin

Raw materials

300 grams of shark's fin, 100 grams of dried scallops, red and green cherries, ham slices,

Method

The shark's fin is blanched in boiling water, and then chicken broth to taste, and then take out of the bowl, the top of the ham, pork knuckles, chicken, duck pieces, decanting the original juice, turn the buckle in the center of the plate.

Dried scallops under the chicken broth blanch a little fished out, with red and green cherries, yards around the shark's fins, the original juice filtered impurities boil, hook thin owed to pour on the shark's fins that is.

Shark's fin old chicken pot

Main ingredient: 1 old hen, 150 grams of dried shark's fin, 1 pig's foot, 500 grams of pork rind, 100 grams of shredded ham.

Accessories: 10g of salt, 10ml each of soy sauce and sesame oil, 100ml of chicken fat, 100ml of cooking wine, 3g of pepper, 15g each of coriander, ginger and green onion.

Method: 1. Shark's fins soaked hair and washed to remove impurities. Add ginger, green onions, cooking wine in boiling water, shark fins blanch, drained, put into a bag and tied. 2. hen slaughtered and cleaned, remove viscera, feet and claws and tail shame, and pig feet, pig skin with boiling water to fly away from blood and filth. 3. With bamboo product pad pot bottom, put down the old hen, pig skin, pig feet, shark fins, ginger, coriander head section, add the right amount of boiling water, with the fire pot 5 to 6 hours, until the shark fins cooked soft. 4. Fish up the shark's fin, remove the old hen, pig's feet, pig skin. Strain the original juice to remove impurities, put the shark's fin, add salt, soy sauce and chicken oil, and thicken the soup with starch. 5. Season with sesame oil, pepper, shredded ham and cilantro, ready to eat.

Stewed Shark's Fin

Ingredients:

Water-raised yellow shark's fin >>1750g Duck >>>750g Old hen >>>3000g Sugar >>>15g Dried scallop >>>245g Shaoxing wine >>>25g Cooked ham >>250g g Shallot>>250 g salt>>15 g Ginger>>50 g

Method of production:

1. Shark fins neatly stacked on bamboo grates.

2. Soak the dried scallops in warm water, remove the hard tendons on the sides with a knife, wash off the surface sediment, put them in a bowl, add the right amount of water, steam them through in a cage, take them out and leave them for use.

3. 5 grams of ham meat cut into fine powder, to be used; 45 grams of ham meat cut into thin slices, to be used.

4. two hens, a duck slaughtered depilated, split by the back, pull out the viscera, wash the blood with water, to be used.

5. The chicken fins with bamboo grates into the pot, the cleaned chicken and duck on the other prepared bamboo grates, and then pressed on the top of the fins, the scallions and ginger slices are also placed in the pot, injected into the pot of water, boiled over high heat, decanting the water, remove the scallions and ginger slices, in order to remove the smell of blood.

6. Inject 4000 grams of water into the pot, put 45 grams of ham meat slices and steamed dried scallops, cook over high heat for 15 minutes, skim the foam, and then simmer over low heat to lean on the fire for about 6 hours. At this time, the fire, the first chicken, duck, ham, dried scallops pick out, pick the net chicken, duck crumbs, take out the shark's fin (along with the bamboo grates).

7. Stewing fire by the shark's fin of the thick sweat into the stir frying pot, hot, and then the shark's fin (along with the bamboo grates) into the stir frying pot, cook for about an hour. Then add the broth and dried scallop soup, boil with fire, put chicken oil, sugar, salt, stew for 2~3 minutes, make it taste, take out and put it in a flat plate, turn the shark's fins in another plate; put the pot of shark's fin thick soup into a small amount of water starch, collect the thick juice. At this time, pour the thick method on top of the shark's fins, sprinkle with chopped ham, that is done.

Note:

1. Choose the whole yellow shark's fins.

2. Repeatedly out of the water water fishy flavor.

3. Simmer on low heat, usually 6 to 7 hours. One is the flavor, the second is the shark's fin soft and not scattered.

4. The water should be added to the full once, and it is not advisable to add water and soup in the middle. As the stewing fire relies on a long time, the last seasoning.

Stewed shark's fin

Dish Category: Tanjia Cuisine

Making materials: buffalo yellow meat wings, duck, old hen, dried scallops, cooked ham, salt, sugar, wine, green onion, ginger.

Method of production: cool water and hot water repeatedly soak, cook, scrape, pick yellow meat fins, the shark's fins soak through the hair through, picking the surface of the fine sand and the remnants of rotten meat, hard bone, wash until no fishy, and to maintain the integrity of the fin shape, in the pot first set up four bamboo chopsticks, and then put on the bamboo grates, will be well hydrated shark's fins on top of the shark's fins on the bamboo grates, the open and cleaned the whole chicken, the whole duck and scallops, Jinhua ham and other materials on their own. Jinhua ham and other materials on it, add water, first boil on a high flame, and then stewed on a slight fire for 3-4 hours, take out the duck, and then add a little boiling water to continue to stew for 2-3 hours, in order to stew rotten shark's fins to the degree, and then take out the chicken frying pan placed on a high flame, put the shark's fins, chopped ham and a little broth, boil and then add wine, sugar, refined salt, cook for 15 minutes and then sheng salt, cook for 15 minutes into the plate, dripping into the original juice is complete.

Features: Shark's fins are soft and thick, golden and translucent, juicy and glutinous, fresh and not greasy.