Analysis:

Clean the shark's fin with clear water, cut off the edge of the shark's fin, soak it in warm water for one day and one night, and take it out after the shark's fin absorbs enough water. Put the shark fin on a bamboo basket, cover it with a bamboo basket, and then clamp the two bamboo baskets together with bamboo chopsticks to clamp the shark fin. Inject purified water into a stainless steel pot, put the shark's fin in it, boil it with strong fire, and stew it with slow fire for 5-6 hours. When the shark fin bones soften from the meat, take them out and rinse them with clean water, take out the bamboo chopsticks and baskets, and then rinse off the fishy smell of shark fins with clean water. When rinsing, gently pull out the brittle bones in the shark fin, and repeatedly wash away the brittle bones and sand with clear water. When shark fin is cooked or boiled, don't get oil or salt on it. When shark fin is simmered, stainless steel is better.

Braised wings in brown sauce

[Main materials and auxiliary materials]

Flocking wings ..............................................................................................................................................................................

Chicken feet ............................1000g.

Pig's feet ... pig's feet ... pig's feet.

Ham juice

Ginger ... ginger ... ginger ... ginger ... ginger ... ginger ...

Sliced onion ..............................................................................................................................................................................

pepper ...............................................................................................................................................................................

Ginger wine ... Ginger wine ... Ginger wine.

wet starch

Go to class ... go to class ... go to class ... go to class.

Cooked lard 190g cooked chicken oil 120g.

[Cooking method]

1. Cut off the wings about 1 mm, put them in clear water for about 4 hours, take them out, put them in a boiling water basin for 4 hours, take them out and scrape off the sediment, rinse them with clear water for about 2 hours, and then pick them up. Each shark's fin is sandwiched by two bamboo rafts, put into a pottery pot with bamboo rafts at the bottom, add cold water to burn the castle for about 2 hours, take it out and rinse it with cold water to remove the fin bones. Repeat the above method for three or four times to remove the odor until the wings are 60% soft and rotten, put them in a clear water basin for cooling, remove fine sand, broken bones, rotten meat and heart tendons, and soak them in clear water for later use.

2. Wash the ginger and cut it into pieces with a thickness of about 1mm, put the chicken wings in a wok with a bamboo pot bottom, add water and cook for about half an hour, evenly put 200g of ginger slices into the chicken wings, put them in a bamboo pot, simmer for about half an hour, and take out the ginger slices. Arrange the wings and fold them, then put them in a boiling water pot with a bamboo pole, cook for about half an hour, then put them in boiling water, add 200 grams of ginger wine, simmer the lower wings for about half an hour, take them out, heat the wok over medium heat, add half of lard, add 50 grams of onion and ginger slices, stir fry until fragrant, cook ginger wine 100 grams, and add 35,000 grams of two soups.

3. Take out the stewed wings, lift them from them and arrange them on sparse bamboo poles ("head circumference" is at the bottom and "second circumference" is at the top). Put the old hen, chicken feet, pork and pig's feet into a boiling water pot, cook for about half a minute, scoop them up and drain them. First, put the old hen, chicken feet and pig's feet into a earthen pot with sparse bamboo bottom, tidy them up and put them into the clamped wings, then put the pork and chicken oil on the wings and add 5000 grams of soup (for soaking).

4. Heat the wok over medium heat, add 15g oil, add 100g silver needle, refined salt and second soup, stir-fry until it is 70% cooked, and pour into a colander to drain. Put the wok back into the oven, add 25g oil and 50g silver needle soup, stir-fry until it is just cooked, scoop it up and drain it, sprinkle shredded ham 10g in two plates, put the wok back into the oven, add 50g oil, boil the wine, add 2250g soup, pepper and ham juice, bring to a boil, add soy sauce to color, and use 500g soup. Can be matched with silver needle and Zhejiang vinegar (smoked vinegar).

[Process key]

1. It's the first time to soak shark's fin, and it's best to go to the sand.

2. Making method of ginger juice wine: 1 kg ginger pieces are ground into mud and put into a white gauze bag to tie the mouth tightly. Put it in a bowl and soak it in 1 kg rice wine. When in use, the ginger juice is squeezed out and stirred evenly before use.

3. After the wings are covered, press the bamboo raft with tiles to prevent the wings from coming out of the water, but don't press them too hard, the same is true when simmering the wings.

Golden sparerib

& lt Ingredients >: pure shark fin with Dajinshan hook

& lt Accessories > Old pigeon, old chicken, Tang style, lean meat, Jinhua ham and chicken feet.

Serve soup, monosodium glutamate, refined salt and wine.

< Making > First, soak the dried shark fin in soft blanching water to cut off the skirt, then steam it in a steamer until the shark fin becomes soft, take out the blanching water, add soup to taste, take out the shark fin needle and put it on a porcelain bowl for later use, cut the auxiliary materials into pieces, add ginger and onion wine, wash it in cold water, and then simmer it in a wing bucket for 6 hours.

Divide the soup, add refined salt and monosodium glutamate to taste, then put it on a clay pot with a golden heating soup stove, steam shark's fin and heat it until the soup boils, then add shark's fin with cheese, silver needle and Zhejiang vinegar.

< lt features > The soup is golden in color, golden in wings and needles, and pure and fragrant in taste.