Accessories: scallop 50g.

Seasoning: salt 8g monosodium glutamate 3g pepper and salt 1 50g shallot 50g ginger 50g yellow wine100g chicken oil 20g each.

Manufacturing technology: 1. Slaughter1500g fat hen, unhairing, opening, cleaning and cutting into large pieces; 2. Scrape pork elbow 1000g and cut into pieces; 3. Put the chicken pieces together with the pig elbow pieces into the boiling water pot, take them out after cooking, and wash the blood foam with clear water; 4. Mash onions and ginger; 5. Break off the old ribs on the side of scallop, wash them, add onion, ginger, cooking wine and water, and steam them in a cage for later use; 6. Take a large pottery bowl, put it on the bottom with a bamboo grate, add the shark's fin wrapped in white gauze, use chicken soup, add cooking wine and onion ginger, and move it to a small fire after the fire is boiled, about half an hour; 7. Take the shark's fin out of the pot, pour out the soup, spread the pork elbow, onion knot and ginger slices, then add the shark's fin and chicken nuggets, then add the scallop soup, yellow wine, refined salt and clear water 1500ml, and cover the plate; 8. Boil over high fire, and then simmer over low fire for about 4 hours until the shark fin is soft and fragrant; 9. Then remove the chicken, elbow, onion and ginger from the fire; 10. Take the shark fin out of the white cloth and put it in a plate; 1 1. Add cooked chicken oil to the wok, heat it to 80%, pour the original soup into a big pottery bowl, add monosodium glutamate, cook until it is thick, pour it on the shark's fin, sprinkle with pepper and pour the chicken oil.

1. Jade shark fin is selected as shark fin, which is the top grade of shark fin. When the water boils, cut the dried shark fin along the tip of the fin, put it in a cold water pot to boil, turn off the fire and let it stand for several hours. When the water is cool, remove the shark's fin and put it in a wooden basin filled with clear water, scrape off the sediment and stains with a knife and rinse it clean. Put bamboo grates into a pot, add shark's fin and clear water, cover with iron grates, boil with strong fire, remove from the fire, soak for several hours, take out and put them into a wooden basin, remove wing bones and carrion, clean them, count the neatly placed bamboos in the pot one by one, boil with clear water, cover and soak for several hours. 2. Pay attention to the simmering temperature, simmer for about 4 hours for a long time, and let the flavor juice gradually penetrate into the main ingredients. The test method is: clamp the middle of the wing needle with chopsticks, and both ends will sag.

Dietary nutrition: shark's fin (dry): shark's fin is a high-grade food with high protein, low sugar and low fat, rich in gum, refreshing and soft. Shark fin contains lipid-lowering, anti-arteriosclerosis and anticoagulant components, which can prevent and treat cardiovascular diseases; Shark fin is rich in collagen, which is beneficial to nourish and soften skin and mucosa, and is a good beauty food. Shark fin is sweet, salty and flat. It can nourish water, stimulate appetite, clear phlegm, eliminate fish accumulation, tonify five internal organs, strengthen waist, and benefit fatigue and tuberculosis. Scallop: scallop contains protein, fat, carbohydrate, vitamin A, calcium, potassium, iron, magnesium, selenium and other nutrients. Scallop is rich in sodium glutamate, and its taste is extremely fresh. Compared with fresh scallops, its fishy smell is greatly reduced. Scallop has the effects of nourishing yin and tonifying kidney, and regulating stomach, and can be used for treating dizziness, dry throat and thirst, tuberculosis and hemoptysis, spleen and stomach weakness, etc. Regular consumption helps to lower blood pressure, cholesterol and strengthen the body; According to records, scallops also have the effects of anti-cancer, softening blood vessels and preventing arteriosclerosis.