First, put the shark fins into boiling water, then use a knife to scrape the sand on the skin, put the shark fins into a pot of cold water and reheat it, and take it off the heat when the water boils. When the water is cool, take out the shark's fins, take off the fish bones, put them into the cold water pot again, add a little alkali, open the pot and then cook them for about 1 hour on a gentle fire

When the hand can be uncovered to move out of the pot, change the water for rinsing for 1 to 2 times, then it can be cooked.

Dry shark's fin dishes Dry roasted shark's fin, is a basic practice of Sichuan cuisine

A dry shark's fin with water, put on a small fire stew for four hours to pick up, wipe off the sand on the surface of the fin, and then immersed in boiling water, stewed over a medium fire for four hours, the fins can be hair through, fish out and remove the bones, put into a pot of high-fire, and then add water (no more than the shark's fins), onions and ginger, wine, stewed over a medium fire, the original broth poured out, so that even change and then stewed four or five times, the sharks fins, the fins can be cooked. Stewed four or five times, the shark's fin fishy odor can be removed. Then use gauze to wrap the shark's fins, put in chicken soup stew (chicken soup should be no more than the shark's fins). Second, take away the package, still put the shark's fin in the original chicken juice, add soy sauce, monosodium glutamate, wine, sugar, salt, green onions, ginger, lard, pepper and other seasoning, and finally under the diamond powder, burned to the juice is dry, and then drop a little chicken oil that is good. Papaya Shark's Fin Stew Ingredients: 1 papaya about 750 grams, 125 grams of shark's fin slices in the North Sea, 50 grams of Jinhua ham, ginger, scallions, a small amount of soup 1000 grams, 50 grams of chicken oil. Seasonings: salt, pepper, sesame oil, wine in moderation. Method: (1) shark's fins with boiling water soaked hair in addition to clear skin and flesh membrane, brittle bones, into a net wing needle, first ginger, green onion, Shaoxing wine, two soup simmering in addition to fishy, and then use the soup, chicken oil, ham juice, salt, pepper simmering stew until soft and flavorful to be used. (2) papaya washed in the horizontal cut a knife for the cover, the seed flesh hollow into the stewed shark's fin, add soup, ham, seasoning, cover the cage into the high-fire steaming and stewing for 10 minutes. Characteristics: soft and smooth, fresh flavor, thick and long. Production key: wings up hair to remove the net meat membrane, brittle bones and fishy, with soup, chicken oil simmering several times to make it soft and smooth flavor.

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