Tan Yan Lo and "Zuan Cuisine"

During the Republican period, some schools of Hunan cuisine emerged in Changsha. One of these schools was the "Zuan School", which was founded by Cao Jingchen, the chef of the family of Tan Yan loosen (Zuan), a famous person in Hunan from the late Qing Dynasty to the Republic of China, and named after Tan Yan loosen's character "Zuan". Tan Yan loosen, Chaling people, Guangxu twenty-one (1895) bachelor's degree, after the Republic of China awarded the rank of army general, served as governor of Hunan, governor, commander-in-chief of the army in Hunan, the president of the Executive Yuan of the Nanjing Government and other positions. This man was a gourmet, addicted to food as his life, so the Tan Mansion internal kitchen employed, all for the Hunan food and beverage industry, such as Cao Jingchen and later opened the Jade Palace East Restaurant Tan Xi Ting, and so on.

Raw materials

500 grams of hairy shark's fin, pork elbow, 500 grams of hen meat, dried scallops, green onions, ginger 50 grams each, 40 grams of cooking wine, 15 grams of soy sauce, 3 grams of refined salt, 0.5 grams of monosodium glutamate (MSG), 50 grams of oil.

Making

1, the shark's fins into the cold water pot boil, clean and remove, with clean cloth.

2, the casserole mat with bamboo grates, put the pork knuckle meat, green onion knots, ginger slices, dried scallops spread.

3, put eight packages of shark's fin, old hen meat, cooking wine, soy sauce, refined salt, water, compacted simmer for about 4 hours, remove the ingredients, take out the shark's fin into the dish.

4, frying pan with oil, down into the vegetable heart fried, around the shark's fin, poured with the collection of thick juice that is completed.

Handling Tips

The shark's fins are first boiled over high heat, and then simmered over low heat.

Features

Soft and silky, fresh and mellow.