ginger slice
Dried shark fin
The practice of soaking shark's fin
Cut off the thin edge of the shark fin 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 the hardness and softness, put them into the net leakage respectively, cover them and put them in the pot for stewing, 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 thoroughly inside and outside before taking it out, washing and standby.