Change the water every 8 hours every day and soak for 3 days.

After the shark fin is soaked, wrap it in a bamboo roll wrapped in sushi, put it in a steamer and steam it with boiling water for about 25 minutes. It looks like this, and there are some shiny stripes. This is shark's fin!

The practice of shark fin

Braised fish wings in yellow sauce |

Raw materials: yellow shark fin 1750g, duck 750g, old hen 3000g, sugar 15g, scallop 245g, Shaoxing wine 25g, cooked ham 250g, onion 250g, refined salt 15g and ginger 50g.

working methods

1, put the shark fin neatly on the bamboo grate.

2. After the scallops are soaked in warm water, remove the hard ribs on the sides with a knife, wash off the sediment on the surface, put them in a bowl, add a proper amount of water, steam them thoroughly in a cage, and take them out for later use.

3. 5 grams of ham is cut into fine powder for later use; Slice 45g ham for later use.

4. Slaughter two hens and a duck, cut open the back, take out the internal organs, and wash the blood with water for later use.

5. Put water and shark's fin of bamboo grates into the pot, put washed chickens and ducks on the prepared bamboo grates, then press them on the shark's fin, put ginger slices and onions into the pot, inject clean water, boil them with strong fire, then pour off the water, and take out the ginger slices and onions together to remove the smell of blood.

6. Pour 4000 grams of water into the pot, add 45 grams of ham slices and steamed scallops, cook on high fire for 15 minutes, skim off the foam, and stew on low fire for about 6 hours. At this time, pick out the chicken, duck, ham and scallop, pick out the chicken and duck scraps, and take out the shark's fin (together with the bamboo grate).

7. Heat the shark fin sweat on the simmer in a wok. Then put the shark's fin (together with bamboo grates) into a wok and cook for about an hour. Then add clear soup and scallop soup, boil over high fire, add chicken oil, sugar and salt, stew for 2-3 minutes, take it out and put it on a flat plate, and turn the shark fin on another plate; Put a small amount of water starch into the shark's fin soup in the pot to harvest the thick juice. At this time, pour the thick method on the shark fin and sprinkle with minced ham.