The shark's fin should first be soaked in cold water for 30 or 48 hours (change the water in the morning and evening),

Blanch it in boiling water with green onion and ginger for two minutes and fish it out.

After boiling chicken soup for three hours, put the shark's fins into the chicken soup and boil for another 40 minutes, season to taste.

Note:

If it is a thinner money shark's fin, soak it in water for 30 hours, add it to the chicken broth and boil it for 40 minutes, otherwise the shark's fin will melt and have no taste;

If it is a thicker white shark's fin, soak it in water for 48 hours, add it to the chicken broth and boil it for 2-3 hours, otherwise it won't be flavorful and the shark's fin won't be cooked.

2. Put the shark's fins into cool water and boil them in a bowl.

3: When the oil in the casserole is 80% hot, add shredded scallions, ginger, chicken broth and seasonings, then boil and pour into the bowl of shark's fins, then steam over high heat until it is 80% rotten.

4, with shredded scallions, ginger, choking the pot, put the broth, seasonings and shark's fins, boiled and poured into the casserole dish, transferred to a gentle fire stew for 20 minutes, put the oil on the heart of the vegetable can be.

Scrambled Eggs with Shark's Fin in Roses

6 eggs, 100 grams of hairy shark's fins, 5 roses, 2 cucumbers, 3 tomatoes, 8 grams of salt, 20 grams of soybean oil, 5 grams of white pepper and 10 grams of scallions.

, eggs into a bowl and stir well, rose flowers, wash, put into the eggs, add salt, white pepper. 2, shark's fins torn by hand, put into the eggs with chopsticks and stir well. 3, frying pan on the fire add oil, burn to eight mature add eggs scrambled can be.

4, cucumber, tomatoes around the edge can be.

Saffron ginseng steamed shark's fin

Recipe: 6 grams of saffron ginseng 6 grams of peach kernel 3 grams of chuanxiong 4 grams of shark's fin 50 grams of vegetables 100 grams of ham 50 grams of Shaojiu 10 grams of scallions 10 grams of ginger 5 grams of salt 5 grams

Production: 1. saffron, ginseng, peach kernel, chuanxiong were washed, put into the steamer cup, add 50 milliliters of water, steam for 1 hour, remove the dregs, leaving the liquid medicine. To be used.

2. Shark's fins hair through, torn into silk. Ham slices, vegetable gall bladder washed, cut 4 cm long section, ginger pat loose, green onion cut into sections.

3. The medicine juice, shark's fin, Shaoxing wine, ginger, green onion, salt, vegetable gall bladder, ham meat with the steam cup, and then add 100 ml of chicken broth.

4. Steam the cup in a steamer basket, the atmosphere with the fire steam 30 minutes into.

Eating method: 2 times a day, each time to take 1/2, a day to serve, with meals or single service

Braised shark's fin

Main ingredients: 1000 grams of shark's fins, 200 grams of water hoof tendons, 15 grams of water flour gravy

Seasoning: 10 grams of salt, 10 grams of cooking wine, 5 grams of soy sauce, monosodium glutamate (MSG) 1.5 grams of soybean oil 125 grams of oil, 300 grams of white broth

The initial step of the steamer cup, and then add the chicken broth 100 ml

4. >

1, will be initially processed shark's fin torn into batches, hoof tendon sliced open, chopped through the knife cut into Buddha's hand, respectively, in the open soup to kill a little bit, drain the water.

2, the pot on a high flame, add 50 grams of oil, oil hot, add white soup, put the hoof tendons, slightly add some salt water, cooking wine, soy sauce, monosodium glutamate and soup to burn. To the dish to taste, hooked into the running water gravy, served in a bowl.

3, the pot brush, and then put on the fire, add 75 grams of oil, oil hot, add white soup, into the shark's fin, will be under the rest of the salt water, cooking wine, soy sauce, monosodium glutamate and white soup to join together, the soup boiled, hooked into the running gravy, to be thickened, sheng in the burned hoof tendon.

Scallop and shark's fin

Raw materials

300 grams of shark's fin, 300 grams of dried scallops, 100 grams of red and green cherries, ham slices,

Method

The shark's fin is blanched with boiled water, and then chicken broth to taste, and then take out of the bowl, the top of the ham, pork knuckles, chicken, duck pieces, decanting the original juice, turn the buckle in the center of the plate.

Dried scallops under the chicken broth blanch a little fished out, with red and green cherries, yards around the shark's fins, the original juice filtered off the impurities boil, hook thin owe poured on the shark's fins that is.

Crystal shark's fin

Shark's fin old chicken pot

Main ingredient: 1 old hen, 150 grams of dried shark's fins, 1 pig's foot, 500 grams of pork rind, 100 grams of shredded ham.

Accessories: 10g of salt, 10ml each of soy sauce and sesame oil, 100ml of chicken fat, 100ml of cooking wine, 3g of pepper, 15g each of coriander, ginger and green onion.

Method: 1. Shark's fins soaked hair and washed to remove impurities. Add ginger, green onions, cooking wine in boiling water, shark fins blanch, drained, put into a bag and tied. 2. hen slaughtered and cleaned, remove viscera, feet and claws and tail shame, and pig feet, pig skin with boiling water to fly away from blood and filth. 3. With bamboo product pad pot bottom, put down the old hen, pig skin, pig feet, shark fins, ginger, coriander head section, add the right amount of boiling water, with the fire pot 5 to 6 hours, until the shark fins cooked soft. 4. Fish up the shark's fin, remove the old hen, pig's feet, pig skin. Strain the original juice to remove impurities, put the shark's fin, add salt, soy sauce and chicken oil, and thicken the soup with starch. 5. Season with sesame oil, pepper, shredded ham and cilantro, ready to eat.

Stewed Shark's Fin

Ingredients:

Marinated Yellow Shark's Fin>>1750g Duck>>>750g Old Mother Hen>>>3000g Sugar>>>15g Dried Scallop>>>245g Shaoxing Wine>>25g Cooked Ham>>>250 g Shallot>>250 g Fine salt>>15 g Ginger>>50 g

Method of production:

1. Place the shark's fins neatly on the bamboo grates.

2. Soak the dried scallops in warm water, remove the hard tendons on the sides with a knife, wash off the surface sediment, put them in a bowl, add the right amount of water, steam them through in a cage, take them out and leave them for use.

3. 5 grams of ham meat cut into fine powder, to be used; 45 grams of ham meat cut into thin slices, to be used.

4. two hens, a duck slaughtered depilated, split by the back, pull out the viscera, wash with water to clean the blood, to be used.

5. The chicken fins with bamboo grates into the pot, the cleaned chicken and duck on the other prepared bamboo grates, and then pressed on the top of the fins, the scallions and ginger slices are also placed in the pot, injected into the pot of water, boiled over high heat, decanting the water, remove the scallions and ginger slices, in order to remove the smell of blood.

6. Inject 4,000 grams of water into the pot, put 45 grams of ham meat slices and steamed dried scallops, cook over high heat for 15 minutes, skim the foam, and then simmer over low heat to lean on the fire for about 6 hours. At this time, the fire, the first chicken, duck, ham, dried scallops pick out, pick the net chicken, duck crumbs, take out the shark's fin (along with bamboo grates).

7. Stewing fire by the shark's fin of the thick sweat into the stirring pot, hot, and then put the shark's fin (along with the bamboo grates) into the stirring pot, cook for about an hour. Then add the broth and dried scallop soup, boil with fire, put chicken oil, sugar, salt, stew for 2~3 minutes, make it taste, take out and put it in a flat plate, turn the shark's fins in another plate; put the pot of shark's fin thick soup into a small amount of water starch, collect the thick juice. At this time, pour the thick method on top of the shark's fins, sprinkle with chopped ham, that is done.

Note:

1. Choose the whole yellow shark's fins.

2. Repeatedly out of the water water fishy flavor.

3. Simmer on low heat, usually 6 to 7 hours. One is the flavor, the second is the shark's fin soft and not scattered.

4. The water should be added to the full once, and it is not appropriate to add water and soup in the middle. As the stewing fire relies on a long time, the final seasoning