Shark's fin is shark's wing. As one of the traditional precious foods in China, shark fin is one of the delicacies. Also called shark's fin, shark's fin, shark's fin, golden cabbage and so on. It is made by drying shark fin in the chest, abdomen and tail. Shark fin is mainly produced in Guangdong, Fujian, Taiwan Province, Zhejiang, Shandong and other coastal provinces and South China Sea islands. Japan, the United States, Indonesia, Vietnam, Thailand and other places have production. Generally speaking, the imported shark fin is the top grade of Lu Zonghuang in the Philippines.

Shark fin is divided into six colors: yellow, white, gray, blue, black and mixed (yellow-white), of which yellow, white and gray are the best. Due to different producing areas and baking methods, there are fresh water wings and salt water wings. Fresh water wings are dried in the sun or soaked in lime, and the quality is good. Salt water wings are soaked in salt water, but the quality is not as good as fresh water wings. Shark fin can also be classified according to whether its shape is complete or not. Those that become integral wings after expansion are called row wings, which are top grade, and those that spread into strips after expansion are called scattered wings, which are inferior.

Matters needing attention in shark fin cooking

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. When soaking shark's fin, be sure to change warm water frequently, at least three times, so as to prevent shark's fin from deteriorating due to the odor of water. Be sure to clamp the shark fin with two bamboo baskets before stewing. In doing so, one is to avoid shark fin being smashed, and the other is to avoid shark fin deformation and decay.

Pay attention to the time when simmering. Old hard shark fins are usually stewed for 5-6 hours, and soft shark fins are usually stewed for 4-5 hours. The time for stewing shark fin should not be too long. If it is too long, the surface of shark fin will easily fall into sand due to cracking. Of course, the simmering time should not be too short, otherwise the black outer film and sand particles can not be removed. When simmering, use a small hot pot to simmer, and don't boil 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, and the meat of shark fin will be mixed with sand, so it is not easy to scrape the skin and remove the sand.