Dried shark fins soaking method 1:

Dried shark fins first into boiling water to soak, and then scrape the sand on the top with a knife; at the same time, trimming off the edge of the irregular parts and hairy edges. If the wings are older, it is advisable to repeatedly soak and scrape twice until the sand is clean.

Put the cleaned up shark fins into a pot of cold water to boil, add a little alkali, boil and then cook for an hour or so on a gentle fire, pinch with your hand to move out of the pot (such as pinching, you can continue to cook again). Then change the water rinse once or twice, remove the alkali flavor can be.

Shark's fin is an extremely valuable seafood delicacy. Chefs in the dishes and cooking, often shark's fin and other high nutritional value, fresh flavor of the raw materials, appropriate together, such as made into soups, soups, stews, etc., but also can be cooked into a separate braised shark's fin.

Dried shark's fin soaking method two:

First of all, prepare a plate of water, because the shape and size of the shark's fins are different, first of all, the thin edge of the shark's fins will be cut off, and then the dried shark's fins will be immersed in the water, in the process of soaking, use the knife to scrape the sand on the fins cleanly, and then use the cold water soak for 10-12 hours to make it soften, soak, make sure that you diligently change the temperature of the water, and at least change 3 times! to avoid deterioration of the shark fins due to stinky water.

When the dried shark's fin is softened, it is put into a pot of hot water and boiled for an hour, then simmered in boiling water until most of the sand bulges, then scraped and washed with a scraper to remove the sand, such as not netting the availability of boiling water and scalded once again. When the hand uncovered to move out of the pot, change the water rinse 1 to 2 times, you can cook.

Before cooking, the shark's fin should be classified, according to the old hard, soft and tender separate, respectively, with a lid into the pot stew, to prevent small and tender has been rotten, large and old has not yet been hair through the old hard to stew for 5 to 6 hours, soft and tender stew 4 to 5 hours. When simmering shark's fin, you can't use iron pots and copper pots. Because the shark's fin contains sulfur protein, when it meets iron and copper, chemical reaction will occur, generating iron sulfide and so on, which will make the surface of the shark's fin appear black and yellow spots, affecting the quality of the finished product. It is recommended to use porcelain tanks, stainless steel and other utensils to simmer the shark's fins.

In the process of simmering the shark's fin, it is necessary to check from time to time, and when you see that the inside and outside of the shark's fin are all simmering, then you can take it out and wash it and reserve it.

The shark's fins should not be served in an iron vessel, otherwise the chemical changes will make the shark's fins yellow and affect the quality. The shark's fin should not be soaked in water for too long to avoid odor and deterioration.

Dry shark's fin soaking step by step:

Take a clean and oil-free pot, put in the shark's fins and water (the water can not exceed the shark's fins), soak for 24 hours and then fish out to drain the water. Replace the water twice during the soaking process to remove impurities and dirt from the shark fins.

Take another clean pot, add shark's fins and enough water, bring to a boil over high heat, then reduce the heat to low and cook with the lid on for 4 hours, turn off the heat and cool down.

Take out the cooled shark's fins, rinse with water to remove the gelatin and sediment in the shark's fins, and rinse well again.

Add 2 liters of water, shark's fin, 10g of green onion and 10g of ginger to the pot, cover and cook on low heat for 5 hours, turn off the heat.

Take out the shark's fins and wash them again, remove all the debris outside the fin pins and drain the water, by this time the shark's fins have become shredded.

Place a drawer cloth or lotus leaf in the steamer basket, put the shark's fins on the drawer cloth, and put the basket into the steamer, and steam the shark's fins over medium heat until the fins can be pressed off with a fingernail.

Take another pot, add the shark's fins and enough water, bring to a boil over high heat, then lower the heat to low and continue to cook for 1 hour, then turn off the heat and cover the pot with a lid until it cools down.

Shark's fin tips:

Before cooking, you should also rinse the shark's fins with running water, so as to get rid of the lime flavor, and the shark's fins will be enlarged again. Then add the appropriate amount of water, green onions, ginger, a little white wine, shark's fins, boil over high heat, take out the shark's fins, and then replace the water in the cooking pot with lightly salted water, put the shark's fins again over high heat to boil, you can feel free to season (with lightly salted water cooked shark's fins will be slightly retracted).