2, when soaking, be sure to change the warm water frequently, at least 3 times, so as to avoid the deterioration of shark fins due to water odor.
3. The shark fin must be clamped with two pieces of bamboo basketry before stewing. To do this, one is to avoid the shark's fin from being smashed, and the other is to avoid the shark's fin from being deformed and rotted.
4. Pay attention to the time when simmering. The author's experience is that the old hard shark fin is usually stewed for 5-6 hours, and the soft shark fin is usually stewed for 4-5 hours. The time for stewing shark's fin should not be too long. If it is too long, the surface of shark's fin will easily get into the sand due to cracking. Of course, the simmering time should not be too short, otherwise the black outer film and sand grains will not be removed.
5, simmer system, should adopt the method of small fire pot simmer, can't open the pot. If the fire is strong and the water is boiling, it is possible to boil the surface of the shark fin, and the surface of the shark fin will become rotten, and sand will be mixed into the meat of the shark fin, so it is not easy to scrape the skin and remove the sand.
In addition, shark fins should be separated according to their size and tender degree before making, so that they can be made separately, otherwise, the small and tender shark fins are rotten, but the old and firm ones have not been thoroughly made.
6. You can't use iron pots and copper pots when simmering shark fins. Because shark fin contains sulfur protein, it will react with iron and copper to produce iron sulfide, which will cause black and yellow spots on the surface of shark fin and affect the quality of finished products. When making shark's fin, it is suggested that porcelain jar, stainless steel and other utensils should be used for stewing.
7. When the shark's fin is simmered, or after the shark's fin is made, it can't be stained with oil, alkali, salt and other substances, otherwise it will cause the skin of the shark's fin to melt and affect the quality of the dish.
8. After the shark's fin is simmered, gently pick it with a bamboo stick when removing meat and bone residue, and try to keep the shark's fin tidy, so as not to affect the beauty of the dish.
9. After removing bone residue and sand from shark fin, it should be washed repeatedly and washed continuously with clear water, one is to wash away bone residue and sand, and the other is to rinse off the fishy smell.
Delicious practice of shark fin
Snowflake shark fin
Raw materials: 200g of shark's fin in water, 8 egg whites, 20g of chicken breast 1 20g, 20g of minced ham, 1 spoon of salt, 4 spoons of monosodium glutamate, 2 spoons of milk, 2 spoons of cooking wine1spoon and water starch.
method of work
1, the shark's fin with water is slowly boiled in cold water, and the fishy smell is removed by cold water. Put it in a steaming bowl, add 2 spoons of cooking wine, 5g of onion, salt 1 spoon, chicken broth 1 spoon, take it out and drain.
2. Chop the chicken breast into minced chicken, put it in a hemp bowl, add seasoning (1)-(5) and mix well.
3. Take a large bowl and put the egg white into a paste that is beaten to the end of the bubble (subject to the chopsticks standing in the middle), then pour in the evenly mixed chicken minced seasoning and stir slightly.
4. When the pot is hot, first slide it with a clear oil brush, leaving two tablespoons of oil at the bottom of the pot, then pour in the egg paste and shark's fin, stir fry over medium heat, pour a little chicken oil, gently drag it into the plate, and withdraw the ham powder on it. Serve.
Braised Shark’s Fin in Yellow Wine Sauce
Raw water yellowed shark's fin1750g, duck 750g, old hen 3000g, white sugar15g, scallop 245g, Shaoxing wine 25g, cooked ham 250g, onion 250g, refined salt15g and ginger 50g.
method of work
1, put the shark fin neatly on the bamboo grate.
2. Soak scallops in warm water, and then wash away the surface sediment.
3. Will