Trimming, cut off the thin edges of the shark fins.

2,

Soak, soak in cold water for 10-20 hours until the shark fins are soft.

3.

Simmering, cook the shark's fins in boiling water for 1 hour, then simmer for 4 to 5 hours until most of the grit bulges out, then scrape and wash with a knife to remove the grit.

4,

Out of the bone kick rot.

5,

Rinsing, the shark fins with clear water bleaching immersion 24 hours, midway to change the water 2 times, in order to promote soaking and deodorization. Then put into the pot and simmer for 1-2 hours, until completely hairy, then take out, rinse with clean water, remove the odor into semi-finished products.

Dishes:

1,

Braised Chinese abalone wings

Materials: 150 grams of shark's fins, 10 grams of cooked ham, monosodium glutamate, sugar, salt, cooking wine, soy sauce, water starch, 100 grams of broth, 10 grams of cooked chicken oil, salad oil, moderate.

Method: the hair of the shark's fin with a bowl buckle, on the cage steamed until rotten removed, decant the water.

Pot on the fire, pour salad oil hot, cooking wine, add broth, soy sauce, salt, sugar, monosodium glutamate boiling, ditch gravy, dripping chicken oil.

Take the appropriate amount of gravy poured on the bowl of abalone wings, then both will be buckled into the soup plate, the remaining gravy poured on the surface of the wings, will be cut into pieces of hot plucked pork sprinkled on the abalone wings that is completed.

Features: golden yellow color, fresh aroma, sticky and smooth.

2,

Steamed chicken shark's fin

Materials: light tender hen 1 (about 1000 grams), 300 grams of shark's fin, 6 grams of shredded ham

Methods: draw off the shark's fin bone, with the shredded ham into the chicken belly, will be the opening tied firmly.

With condiments on the steamer for 30 minutes to take out to become.

3,

Ice Sugar Shark's Fin

Materials: hair good shark's fin, rock sugar, water, raisins, appropriate amount.

Method: Use a pot to fill the soaked shark's fins, add the right amount of water, first boil over medium heat, then simmer for an hour with a slight fire and then add the right amount of water. Boil again, and then turn to micro-fire stew for one and a half hours, and then the rock sugar and raisins to join, boiled until all the rock sugar dissolved, with soup bowls or stew pots to serve that is complete.