Guanan Shark's Fin is a Hunan cuisine

Guanan Shark's Fin, also known as Red Simmered Shark's Fin, is a traditional dish of Hunan Province, belonging to the Hunan cuisine. This dish is yellowish in color, bright and oily juice, soft and smooth, fresh and salty, mellow and delicious. The shark's fin is made with delicate ingredients and unique production. This dish is rich in flavor, soft and sticky shark's fin, rich in nutrients, it is a rare dish.

Allusion

This dish is the late Qing dynasty governor of Hunan Tan Yan Lo family dinner dishes, Tan Yan Lo word group Um, is a famous gourmet, his chef Cao Jingshen, followed Mr. Tan for many years, penetrate the Tan's food good, and often renovated, he will be simmered shark's fins of the red way to chicken, pork and shark's fins simmered with the dish's unique flavor, highly appreciated by Tan Yan Lo. The first line of the group, whether he invited himself to dinner or others invited him to dinner, according to his request to make this dish, which was later known as the group of the great dishes, reputation of the three Xiang.

Materials

Guanan Shark's Fin

2,000 grams of Shark's Fin with Shui Fa Jade Knot

8 grams of refined salt?

Monosodium glutamate 2.5g

Dried scallop 50g?

Pepper salt 1g?

Fat hen meat 1500g?

Scallion knots 50g?

Pork knuckle 1000g?

Ginger 50g?

Shaoxing wine 150g?

Cooked chicken fat 25 grams?

Practice

1, the chicken slaughtered to remove the net hair, gutted and cleaned, cut into large pieces, pork elbow meat scraped clean and cut into pieces, together with the pot of boiling water into the boiler over the salvage, wash with water to clean the blood foam. Onion, ginger pat broken. Dried scallops break off the side of the old tendons, wash and put onion, ginger, cooking wine and water, on the cage evaporation to be used.

2. Take a large tile bowl, with bamboo grates bottom, into the shark's fin wrapped in white diluted gauze. With chicken broth, add wine and onions, ginger, on the high fire after boiling to a small fire simmer for about half an hour. Remove the shark's fin from the pot, this soup poured not to, lay the pork elbow meat, onion knots, ginger, re-produce into the shark's fin, chicken pieces, and then add the dried scallop soup, shaoxing wine, refined salt, water 1500 grams with a plate to cover, boiling on a high flame, and then moved to a small fire simmering for about 4 hours until the shark's fins are soft and ropy, thick and soft. Then remove the chicken, elbow meat and green onion and ginger from the fire. Remove the shark's fins from the white cloth and arrange on a plate.

3. In the frying pan put cooked chicken oil, burn to 80% hot, pour into the original soup in the big tile bowl, put in monosodium glutamate, boil into a thick sauce, pour on the shark's fins, sprinkle pepper dripping chicken oil that is done.