Soak the wing needle or wing cake in boiling water 1 ~ 2 hours, heat and boil for more than ten minutes, and then take it out for later use. If the raw material is raw wings, the method is as follows: soak the raw wings in clean water for one day, then cook them in hot water at 80℃ for 30 minutes, take them out and scrape off the epidermis sand layer, then put them in a pot and cook them at 80℃ for more than ten minutes, then take them out, take the shredded wings, remove the residual meat and impurities, wash them to get pure wing needles, soak them in clean water for 1 hour, and heat and boil them for more than ten minutes. The mature standard of shark fin shreds is that all shark fin shreds are soft, not hard, elastic, white or yellowish in color and full of water. The following are expert opinions:
When sending shark fins, we should first divide the old and the young, so as to master the heat, prevent the small and the young from rotting, and cook the big and the old.
Large and old shark fins are generally thick and sticky, with high quality, but because of their large fins and old skin, the sand is hard to fade.
Therefore, the thin edge of shark fin should be cut off first to prevent sand from entering the wing when it expands; Then soak it in cold water for 10 ~ 12 hours to soften it, then put it in a boiling water pot for 1 hour, then stew it in boiling water until most of the sand grains swell up, scrape 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 the degree of hardness, put them into bamboo baskets, cover them and stew them in a pot to prevent them from being crushed by boiling water.
Hard stew for 5-6 hours and soft stew for 4-5 hours. Let it cool slightly after stewing, and then stew for 1 ~ 2 hours. Pay attention to the inspection in the process of stewing until the hair is completely taken out, rinse it with clear water and remove the odor for later use.
Small and tender mixed wings. Generally, the wing plate is 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 lid and boil them in 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 root and separate the soft and hard parts. Put them in bamboo baskets, stew them in a pot for 3 ~ 4 hours, cool them a little, and then remove the bones and carrion. Pay attention to the inspection when stewing, and stew thoroughly inside and outside before taking it out and washing it for later use.
Hair shark fin should not be packed with iron, otherwise yellow spots will appear due to chemical changes, which will affect the quality. Hairy shark's fin should not be soaked in water for too long, so as not to stink and deteriorate.
First, shark fin hair method
Clean the hair ash on the shark fin with clear water, soak it in hot water until it becomes soft, and remove the sand from the epidermis. Then soak in warm water, change warm water every 8 hours or so, soak for 24-30 hours until the shark fin absorbs enough water, take it out, cut off the wing edge and remove the epidermis carrion. Put the shark's fin on the bamboo grate, cover the bamboo grate, and then put the two bamboo grates together with a bamboo stick to clamp the shark's fin. Fill the stainless steel pot with clear water, put the shark's fin in it, boil it, and simmer for 5-6 hours. When the shark's fin bones soften from the meat, take them out and wash them with clear water, remove the bamboo sticks and grates, and then wash the fishy smell of shark's fin with clear water. When rinsing, gently pull out the fragile bones and carrion in the shark fin to get a complete broken wing. Then put the fin on a bamboo grate, cover the bamboo grate, and then put the two bamboo grates together with a bamboo stick, so that the fin can be clamped. Put the shredded chicken wings into the stock, add onion and ginger, and simmer or steam. In this way, shark fin is made. Note: Don't sprinkle shark fin. Instead, keep the shark's fin clean and tidy.
Second, the key technology of shark fin foaming
1, pay attention to the choice of materials, no matter what grade of shark fin you use, you can't use moldy and deteriorated shark fin.
2. When soaking, be sure to change the warm water frequently, at least 3 times, so as to avoid the deterioration of shark fin due to water odor.
Be sure to use two bamboo basketry before shark fin stew. In doing so, one is to avoid shark fin being smashed, and the other is to avoid shark fin deformation and decay.
4, simmer, simmer pot method should be adopted, can't open the pot. If the fire is big and the water boils, it is possible to boil the surface of shark fin and the surface of shark fin will rot. In addition, shark fins should be separated according to their size and tenderness before making, so that they can be made separately, otherwise the small and tender shark fins will be rotten and the old and strong ones will not be done thoroughly.
5. you can't use iron pots and copper pots to simmer shark fins. As sulfur protein is contained in shark fin, it will react with iron and copper to generate iron sulfide, which will cause black and yellow spots on the surface of shark fin and affect the quality of finished products. When making shark's fin, it is recommended to stew it with porcelain pots, stainless steel and other utensils.
6. When the shark fin is simmered, or after the shark fin is made, you can't touch oil, alkali, salt and other substances, otherwise it will cause the shark fin skin to melt and affect the quality of dishes.
7. After the shark's fin is simmered, after removing the meat and bone residue, gently pick it with a bamboo stick and try to keep the shape of the shark's fin unchanged, so as not to affect the beauty of the dish.
8. After removing bone residue and sand from shark fin, it should be washed repeatedly and continuously with clear water. One is to wash off bone residue and sand, and the other is to wash off fishy smell.