Black-bone chicken: 1

Jinhua ham: 2 slices

Lycium barbarum: 15

Jujube: 6 capsules

Ginger: 2 slices

Water: 8 bowls: 1. Soak the shark fin with warm water one day in advance, and change the water for three times until the shark fin is saturated and soft; 2. Wash and chop the slaughtered black-bone chicken, soak it in clear water, pick it up and rinse it; 3. Wash the red dates, pat them flat and remove the core; Wash medlar; 4. Boil water and pour it into a large saucepan, add all the ingredients, cook for 20 minutes with strong fire, and then stew for two to three hours with low fire. Because there is ham, try it first and then add salt, and you can enjoy it. Efficacy: The shark's fin is soft and elastic, and the chicken soup is delicious, benefiting qi and enriching blood, consolidating the foundation and beautifying the face. ● The shark fin in the Food Science Museum is the filamentous cartilage in shark fin. Cooked shark fin looks like vermicelli, but it is more crisp and tastes better than vermicelli. Although there is a saying that shark's fin is not nutritious, it has always been believed that shark's fin can replenish five internal organs, invigorate qi, enrich blood and tonify kidney. Shark fin is one of the eight treasures of seafood. Together with bird's nest, sea cucumber and abalone, it is called the four "delicacies" in China. Due to the small number of sharks, the difficulty in killing and the complicated cooking technology, shark fin has always been a delicious dish at dinner, and it is expensive. A top-class wine pool is a symbol of wealth. Until now, top Cantonese restaurants usually put wine pools decorated with red ribbons in their glass windows to show their strength. In the 1970s and 1980s, a nouveau riche in Hong Kong said that "shark's fin catches rice" and "shark's fin catches rice every day", which meant that life was particularly good. Now, shark fin fishing for rice has really become a famous product, and it has lost its vulgar meaning and become synonymous with exquisiteness and taste. There are many kinds of shark fins, including those from Southeast Asia, Africa, South America and India, and the quality is also different. Generally speaking, shark fins in Central and South America are relatively dry and well cut, so they are called "Golden Mountain Wings", but the price is relatively expensive. In Southeast Asia, shark fins are salty, commonly known as salty body wings, and the cutting is poor, so the price is relatively cheap. We often hear that the nine wings of the sky are the largest, and they are made of the fins of the largest shark in the world-the old shark or the cowhide shark. According to the shape of hair, there are group wings, row wings (abalone wings) and scattered wings (raw wings). The wings are thick and hard, and the manufacturing and cooking procedures are complicated and time-consuming. Generally, only restaurants can make it. We are still suitable to make soft and thin wings at home. There is also a kind of shark's fin called "water vegetable wing", which is the shark's fin that has been prepared, but it is usually supplied directly to restaurants by manufacturers, which is generally invisible in the market. Shark fin itself has no taste, so the choice of ingredients is very important. Generally, chicken, ham and other soups are used to enhance the taste. Complex production technology and the flavor essence of many raw materials are combined in tasteless simplicity, giving shark fin an extraordinary taste. ● Tang Xinshui 1. High-grade seafood like shark's fin is best bought in a special dry goods store to avoid buying inferior products or even fakes. 2. If there is no Jinhua ham, you can use a few yaozhu instead.