Main ingredients: buffalo shark's fin needles 250 g. Ingredients: hen 1000 g, 500 g meat bones, 250 g fine meat, 200 g shark's fin bones. seasoning: 25 g green onion, 25 g ginger, 20 g ginger juice, 25 g cooking wine, 2 g refined salt, 1 g monosodium glutamate (MSG), 1 g chicken powder, 0.3 g pepper.
Methods: buffalo shark's fin needles blanch with 20 g of ginger, 5 g of cooking wine; chopped pieces of 1000 g, 500 g meat bones, 250 g fine meat, 200 g wing bones respectively, blanch, wash, wash and clean the shark's fins. 20g, cooking wine 5g blanching; hen 1000g, 500g meat bones, 250g fine meat, 200g fin bone were chopped pieces of blanching, washing, put in a soup pot, add 4000g of water, cooking wine 20g, 25g onion, 25g ginger, boiling with a lid, cook for 3 hours, get 2500g of milk, utility 50g; milk broth 750g poured into the casserole, the shark's fin to drain juice into the, plus refined salt 2g, MSG 1g, chicken powder 1g burner. 1g, chicken powder 1g boil, sprinkle pepper can be on the table.
2, scallop stewed shark's fin
Main ingredients: 100g of shark's fin. ingredients: de-pillowed dried scallop 3, 9 pieces of bamboo fungus. Seasoning: broth 375g, ginger 25g, salt 1g, chicken powder 2g, monosodium glutamate 1g, cooking wine 15g.
Method: 9 pieces of bamboo fungus blanched with ginger, rinsed in cold water for 10 minutes, put into the yard bucket with 150g of water, ginger 5g steamed for 30 minutes, removed and then rinsed in cold water for 10 minutes, squeezed dry to be used; shark's fins 100g blanched with 5g of ginger, cooled, squeezed dry water, respectively, stuffed into 9 pieces of water. Dry water, respectively, stuffed into 9 pieces of bamboo fungus; 3 shark's fin cup were put into 3 water washed 3 scallop, each shark's fin cup into 3 pieces of bamboo fungus stuffed with shark's fins, plus soup, cooking wine 15g, cover, plus steam paper on the cage for 3 hours to take out, seasoned with salt, monosodium glutamate, chicken broth and then steamed for 15 minutes can be.
3, jujube shark fin
Ingredients: 20 jujubes, 600 grams of shark fins, wet starch 50 grams, 1 gram of coriander segments, 2 grams of cooking wine, 50 grams of green onions, 50 grams of ginger, 1 gram of sugar, l grams of refined salt, 2 grams of pepper water, 3 grams of monosodium glutamate (MSG), 10 grams of soy sauce, 150 grams of lard, 150 grams of chicken broth.
Practice: put the shark's fin code into the disk. Red dates wash and spare. Spoon into the lard, put onion, ginger choking pot, add chicken broth, add salt, cooking wine, MSG, remove the onion and ginger, put the shark's fins, jujubes, cover the lid, put the fire simmering for 10 minutes, and then thickened with wet cornstarch, dripping with oil, big turnover spoon, poured into a plate, each occupying half of the plate, the coriander in the plate side that is complete.