Shark fins, also known as "sand shark fins", "golden vegetables", is a cartilaginous fish shark or ray fins of dried products. There are many varieties of shark's fins, such as shark's fin, tiger's fin, golden hook shark's fin, tooth shark's fin, yellow gum shark's fin, green shark's fin, five sheep's fin, etc. The quality of shark's fin is mainly based on the quality of the fins. The advantages and disadvantages of shark's fins are mainly classified by their types and parts. In terms of species, the nine shark's fins are the best, sea tiger's fins and golden hook shark's fins are medium, and yellow gum shark's fins, tooth dong shark's fins, and green sliced shark's fins are of general grades. In addition to the above two identification methods, the advantages and disadvantages of shark's fins should also look at its origin, as well as the color shades and the size of the sheet.
The production of shark's fin is complicated. There are three ways to make shark's fin: alkali, evaporation and simmering. With alkali hair of the shark's fin effect is the worst, the dish has a little alkali flavor, poor taste, and high temperature cooking shrinkage, not shaped. With evaporation method of hair, longer time, and not easy to get rid of the fishy flavor. Using pot simmering hair system method, hair system time is short, easy to remove the net fishy flavor and good taste of the dish. Therefore, now people generally use the pot simmering method to produce shark's fin.
Below, the author will pot simmer the method and technical key to the development of shark's fin to introduce to you, in order to communicate with peers.
First, pot simmering hair system method
Clean the shark's fins with water, cut off the wing edge, into the 40 ℃ of warm water soak, and then every 8 hours or so to change the warm water, has been immersed for 24 to 30 hours, to the shark's fins to absorb the full amount of water before they are fished out. Put the shark's fins on a piece of bamboo fence, cover the top with another piece of bamboo fence, and then use bamboo chopsticks to thread the two pieces of bamboo fence together so that they can clamp the shark's fins tightly. Stainless steel pot filled with pure water, put the clamped shark's fins, after boiling on the fire, turn to simmer on the fire for 5 to 6 hours, until the shark's fin bone away from the meat is soft, fish out with water to rinse the cold, draw off the bamboo chopsticks and bamboo fences, and then bleach the fishy flavor of the shark's fins with clean water. When rinsing, gently pull out the brittle bones in the shark's fins, and repeatedly wash away the brittle bones and sand that have been broken in the pot with clean water. If the meat scarf and residue on the shark's fins are not washed with water, it is necessary to use a bamboo stick to gently pick them clean. In this way, the shark's fin is ready. Note: Don't pick the shark's fins apart, instead, keep them neat and tidy.
Technical key
1, pay attention to the selection of materials, no matter what grade of shark's fins, can not use moldy and deteriorated shark's fins.
2, when soaking, must be diligent to change the warm water, at least 3 times, so as not to cause deterioration of shark's fins due to water odor.
3. Before simmering in the pot, the shark's fins should be tightly clamped with two pieces of bamboo fence. This is to avoid the shark's fin burnt pot, the second is to avoid the shark's fin deformation, scattered rotten.
4, pot simmering should pay attention to time. The author's experience is that: the old hard shark's fins are generally simmered in a pot 5 to 6 hours; soft and tender shark's fins are generally simmered in a pot 4 to 5 hours. Boiling simmering shark's fin time should not be too long, if too long, the surface of the shark's fin is also easy to rupture and drill into the sand. Of course, the simmering time should not be too short, otherwise it will not be able to depilate the black membrane and sand particles.
5, simmering, should be used in a small fire pot simmering method, can not open the pot. If the water boils, the surface of the shark's fins may be boiled, the surface of the fins will become rotten, and the sand particles will be mixed into the shark's fins, and it will not be easy to scrape the skin and remove the sand.
Additionally, the shark's fins should be separated according to their size and the degree of tenderness, so that they can be developed separately, otherwise, the small and tender shark's fins will be rotten, and the old and firm ones will not be developed yet.
6, pot simmering shark's fin can not use iron pot and copper pot. Because the shark's fin contains sulfur protein, meet iron, meet copper will occur chemical reaction, generate iron sulfide, etc., so that the surface of the shark's fin black, yellow spots, affecting the quality of the finished product. The best choice is to simmer the shark's fin in a porcelain pot or stainless steel vessel.
7. When simmering shark's fin in a pot, or after the shark's fin is ready, it should not be dyed with oil, alkali, salt and other substances, otherwise it will cause the skin of the shark's fin to dissolve and affect the quality of the finished dish.
8, shark's fin pot simmering well, in the removal of meat and bone residue, use a bamboo stick to gently pick, try to keep the shark's fin neat, so as not to affect the beauty of the dish.
9, the shark's fin to remove the bone residue, sand, to use water to repeatedly wash and continuous rinse bleach, one is to wash away the bone residue and sand, the second is to bleach clean fishy flavor. This is a little long, transferred, I hope to help you! I wish you a happy Chinese New Year!