First, soak the shark's fin in boiling water, then scrape the sand off the skin with a knife, put the shark's fin in a cold water pot and heat it again. When the water boils, leave the fire. When the water cools, take out the shark fin, remove the fish bones, put it in a cold water pot, add a little alkali, and simmer after boiling.

Boil for about 1 hour, take out the pan when it can be lifted by hand, and rinse with water for1~ 2 times to cook.

When sending shark fin, you should first separate the old and the young, so as to master the heat separately and prevent the small and the young from rotting and the big and the old from being thoroughly cooked.

The large and old shark fins are generally thick with sticky needles and high quality, but because of the large fins, the skin is old and the sand is difficult to fade out.

Therefore, the thin edge of shark fin should be cut off first to prevent sand from entering the wing when it is swollen; Then soak it in cold water for 1 0 ~12 hours to soften it, then put it in a boiling water pot for1hour, then stew it in boiling water until most of the sand grains swell up, scrape and wash it with a scraper to remove the sand grains, and scald it again with boiling water if it is not cleaned.

Then, separate the shark fins according to their hardness and softness, put them into bamboo baskets respectively, cover them and stew them in the pot, so as to avoid the shark fins from being crushed by boiling water.

Stew hard for 5-6 hours and soft for 4-5 hours. After stewing thoroughly, let it cool a little, and then let it bone out1~ 2 hours. Pay attention to inspection in the process of stewing, until all the hair is thoroughly taken out, washed with clear water, and odor is removed for later use.

Small and tender mixed wings. Generally, the wing plates are thin and hard. Sand grains are also difficult to remove. It is advisable to cook less and stew more. Cut off the wings first. Put them in the cover and use boiling water. After the water temperature drops, change the boiling water and soak it again until the sand can be scraped off. Then cut off the wing roots and separate the soft and hard parts. Put them in bamboo baskets respectively, stew them in the pot for 3 ~ 4 hours, and let them cool a little, then remove the bones and carrion. Pay attention to the inspection when stewing, and stew all the inside and outside thoroughly before taking out, washing and standby.

Hair shark fin should not be packed with iron, otherwise it will appear yellow spots due to chemical changes, which will affect the quality. Hair shark fin should not be soaked in water for too long, so as not to stink and deteriorate.