How to do it:
Before cooking shark's fins, the fins have to be hairy before cooking!!!! Remember!!!
The rising method of shark's fin is water hair:
1. Trim the edges, cut off the thin edges of the shark's fin.
2, Soak, soak in cold water for 10-20 hours until the fins are soft.
3. Simmer the shark's fins in boiling water for 1 hour, then simmer for 4 to 5 hours until most of the grit bulges out, then scrape and wash with a knife to get rid of the grit.
4, out of the bone kick rot.
5, rinsing, shark's fins with clean water bleaching immersion 24 hours, midway to change the water 2 times, in order to promote soaking and deodorization. Then put into the pot simmering 1-2 hours, to completely hair through after taking out, rinsed with water, remove the odor into semi-finished products.
Dishes:
1, braised Chinese abalone wings
Materials: 150 grams of shark's fins, 10 grams of cooked ham, monosodium glutamate, sugar, salt, cooking wine, soy sauce, water starch, 100 grams of broth, 10 grams of cooked chicken fat, salad oil.
Method: the hair of the shark's fin with a bowl buckle, on the cage steamed until rotten removed, decant the water.
Pot on the fire, pour salad oil hot, cooking wine, add broth, soy sauce, salt, sugar, monosodium glutamate boiling, ditch gravy, dripping chicken oil.
Take the appropriate amount of gravy poured on the bowl of abalone wings, then both will be buckled into the soup plate, the remaining gravy poured on the surface of the wings, will be cut into pieces of hot plucked pork sprinkled on the abalone wings that is completed.
Features: golden yellow color, fresh aroma, sticky and smooth.
2, shark's fin steamed chicken
Materials: light tender hen 1 (about 1000 grams), 300 grams of shark's fin, 6 grams of shredded ham
Mechanisms: extracted from the wing bone, with shredded ham into the chicken belly, the openings will be tied firmly.
With condiments on the steamer for 30 minutes to take out to become.
3, ice sugar shark's fin
Materials: hair good shark's fin, rock sugar, water, raisins.
Method: the pot filled with soaked shark's fins, add the right amount of water, first boiled over medium heat, then stewed over a slight fire for an hour and then add the right amount of water. Boil again, and then turn to micro-fire stew for one and a half hours, and then add the rock sugar and raisins, boiled until all the rock sugar dissolved, with soup bowls or stew pots to serve that is complete.
4. Shark's Fin in Casserole
Information
Water-activated shark's fin 500 grams of shark's fin 25 grams of shark's fin
Water-activated slices of yucca 20 grams of shiitake mushrooms 20 grams of shiitake mushrooms
15 grams of greens 15 grams of chicken broth 1000 grams of soup 150 grams of broth
Prepared
1: Cut the shark's fin and the slices of yucca into pieces, and tear the shiitake mushrooms into small pieces.
2. Put the shark's fins into cold 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, seasoning 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.
5, roses and shark fins scrambled eggs
6 eggs, 100 grams of hairy shark fins, 5 roses, 2 cucumbers, 3 tomatoes, 8 grams of salt, 20 grams of oil, 5 grams of white pepper, 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
6, dry roasted shark's fin
Raw materials: dry shark's fin (500 grams), chicken broth (appropriate amount), lard (125 grams), wet diamond powder (32. 5 grams), monosodium glutamate (4 grams), sugar (3 grams), green onion (7.5 grams), ginger (7.5 grams), wine (7), chicken oil (7. 5 grams), chicken broth (7.5 grams). . 5 grams), chicken oil (7.5 grams), soy sauce (4 grams), refined salt (4 grams), pepper (a little)
Methods: First, dry shark's fins with water, placed on a small fire simmering for four hours to pick up, wipe off the sand on the surface of the fin, and then submerged in boiling water, simmering four hours on a civilian fire, the fins can be hair through, fish out to remove the bones, into a pot of high-fire, and then add water (no more than the shark's fins), scallions and ginger, wine, simmering through the cultural fire, the original soup pour. The original soup is poured out, so that even for four or five times, the shark's fin fishy odor can be removed from the net. Then use gauze to wrap the shark's fin and put it in the chicken broth to be stewed (chicken broth should be no more than the shark's fin). Second, take away the package, still put the shark's fin in the original chicken juice, add soy sauce, monosodium glutamate, wine, sugar, salt, onion, ginger, lard, pepper and other seasoning, and finally under the diamond
powder, burned to the juice is dry, and then drop a little chicken oil that is good. Taste fresh and crisp, quite expensive, has always been listed as one of the delicacies.
7, shark's fin old chicken pot
Main ingredient: 1 old hen, 150 grams of dried shark's fin, 1 pig's foot, 500 grams of pork skin, 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 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, pork skin, pig feet, shark's fin, ginger, coriander head section, add the right amount of boiling water, with the fire pot 5 to 6 hours, until the shark's fins are cooked and soft so far. 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. Seasoned with sesame oil, pepper, shredded ham and cilantro, ready to eat.