first soak the shark fin in boiling water, then scrape the sand off the skin with a knife, put the shark fin in a cold water pot and then heat it. When the water boils, remove it from the fire. When the water is cool, take out the shark's fin, remove the fish bones, put it in a cold water pot, add a little alkali, boil it with slow fire < P > for about 1 hour, take it out of the pot when it is moved by hand, and rinse it with water for 1-2 times to cook.
When making shark fin, you should first separate the old and tender ones from the small ones, so as to master the heat separately and prevent the small and tender ones from rotting and the big and old ones from being thoroughly cooked.
The large and old shark fin is generally thick and sticky with high quality, but the skin is old and the sand is difficult to fade out because of the large fin plate.
Therefore, the thin edge of shark fin should be cut off first to prevent sand from entering the wing when it swells. Then soak it in cold water for 1 ~ 12 hours to soften it, then put it in a boiling water pot for 1 hour, then stew it in boiling water until most of the sand grains swell up, scrape and wash it with a scraper to remove the sand grains, and if it is not removed, scald it with boiling water again.
Next, separate the shark fins according to their hardness and softness, put them into bamboo baskets respectively, cover them and put them in the pot for stewing, so as to avoid the shark fins from being crushed by boiling water.
stew hard for 5-6 hours and soft for 4-5 hours. After stewing thoroughly, let it cool a little, and then bone out and stew for 1 ~ 2 hours. Pay attention to inspection in the process of stewing, until all the hair is thoroughly taken out, washed with clear water, and odor is removed for later use.
Small and tender miscellaneous wings. Generally, the wings are thin and hard. Sand is also difficult to remove. It is advisable to cook less and stew more. Cut off the wings first. Put them in the lid and use boiling water. After the water temperature drops, change the boiling water and soak it again until the sand can be scraped off. Then cut off the wing roots and separate the soft and hard parts. Put them in bamboo baskets respectively, stew them in the pot for 3 ~ 4 hours, and let them cool a little, then remove the bones and carrion. Pay attention to the inspection when stewing, and stew all the inside and outside thoroughly before taking out, washing and standby.
The prepared shark fin should not be packed with iron, otherwise, the shark fin will have yellow spots due to chemical changes, which will affect the quality. Hair-dried shark fin should not be soaked in water for too long, so as not to stink and deteriorate.
Soaking and making:
Dry shark fin should be soaked first, and braised, clear soup and abalone sauce can be made after soaking.
1 Soak the dried shark fin in clean water for one night
2 Soak it soft, then put it in a clean container and cook it for about 2 minutes, then cool it naturally.
3 add clean water and ice cubes, and soak for one night to remove colloid and impurities.
4 add clean water and cook for about 3 minutes, naturally cool, and pinch it with your fingernails to see if it can be cut off. If you can, remove the excess gum
5 and then you can do it according to your own ideas. Just make a shark's fin fish for rice
Steps:
1. One old hen, 2 kg of trotters, 2 kg of trotters, 1 kg of chicken feet and 1 kg of pigskin (depilated), cut into large pieces, soak in water, cool, and then add purified water to make soup.
2 add a little lard to another pot, add 5g tomato sauce, 5g old Zhuang oyster sauce, add half a catty of soup, add some salt and chicken essence, add a little soy sauce to color the chicken rice, add some water starch to thicken it, and pour some chicken oil.
3 put the shark's fin on the hot rice upside down, pour the soup on the rice, and garnish it with two soaked rapeseed.
delicious shark's fin for rice will be fine.