Shark's Fin in Casserole Ingredients: 500g shark's fin, 25g ham, 20g sliced yucca, 20g mushroom, 20g vegetable, 15g chicken broth, 1000g broth, 150g Preparation: 1. Slice ham and sliced yucca, and tear mushroom into small pieces. 2. 2: Put the shark's fins into cold water and boil them over low heat. 3: When the oil in the casserole is 80% hot, add shredded scallions, minced ginger, chicken broth and seasonings, then boil and pour into the bowl with the shark's fins. 4: Choke the pot with shredded scallions and ginger, put in the broth, seasonings and shark's fins, then pour it into a casserole dish and simmer for 20 minutes, then put the oil on the vegetables. Scrambled Eggs with Shark's Fin and Rose 6 eggs, 100 grams of shark's fin, 5 roses, 2 cucumbers, 3 tomatoes, 8 grams of salt, 20 grams of oil, 5 grams of white pepper, 10 grams of scallions. 2, eggs into a bowl and stir well, rose, wash, put into the eggs, add salt, white pepper. 2, shark's fins torn with hands, 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 and ginseng steamed shark's fin recipe: saffron 6 grams of ginseng 6 grams of peach kernel 3 grams of chuanxiong 4 grams of shark's fin 50 grams of vegetable gall 100 grams of ham 50 grams of wine 10 grams of scallions 10 grams of ginger 5 grams of salt 5 grams of wine production: 1. saffron, ginseng, peach kernel, chuanxiong were washed, put into the steaming cup, add 50 ml of water, steam for 1 hour, take out, remove the dregs, leave the liquid to be used. 2. shark's fins hair through, torn into silk. Ham slices, vegetable gall bladder washed, cut 4 cm long section, ginger beat loose, scallions cut into sections. 3. The liquid medicine, shark's fin, wine, ginger, green onions, salt, vegetable gall bladder, ham meat with the steam cup, and then add 100 ml of chicken broth. 4. Steam cup in a steamer, steam with the atmosphere of the fire for 30 minutes into. Food: 2 times a day, each time to take 1/2, a day to serve, with meals or single service Braised shark's fins Main ingredients: 1000 grams of shark's fins, 200 grams of hoof tendons, water flour gravy 15 grams Seasoning: 10 grams of salt, 10 grams of cooking wine, 5 grams of soy sauce, monosodium glutamate 1.5 grams of monosodium glutamate, 125 grams of soybean oil, 300 grams of white broth 1, will be initially processed fins torn into lots of hoof tendons sliced open with a knife cut through the Buddha's hand shape. Separately in the open soup to kill a little, drain off the water. 2, pot on high heat, add 50 grams of oil, oil heat, add white soup, put the hoof tendons, slightly add some salt water, cooking wine, soy sauce, monosodium glutamate and broth firing. To be vegetables to taste, hooked into the running gravy, served in a bowl. 3、Brush the pot clean, and then put it on a high fire, add 75 grams of oil, hot oil, add white soup, put in the shark's fins, add the rest of the brine, cooking wine, soy sauce, monosodium glutamate and white soup, and then add the soup, hook into the gravy, and then thicken the sauce, and then put it into the bowl of the burned hoof tendon. scallop and shark's fin raw materials 300 grams of shaved shark's fin 100 grams of dried scallops red and green cherries appropriate amount of ham slices appropriate amount of Method Shark's fins blanched in boiling water, and then chicken broth to taste, and then take out into a bowl, on top of the ham, pork knuckles, chicken and duck meat pieces, decant the original juice, turn over in the center of the plate. Dried scallops under the chicken broth blanch a little fished out, with red and green cherries, yards around the shark's fin, the original juice filtered impurities boil, hook thin owed to pour on the shark's fin that is. Shark's fin old chicken pot Ingredients: 1 old hen, 150 grams of dried shark's fin, 1 pig's foot, 500 grams of pork skin, 100 grams of shredded ham. Ingredients: 10 grams of salt, soy sauce, sesame oil 10 milliliters each, 100 milliliters of chicken oil, 100 milliliters of cooking wine, 3 grams of pepper, coriander, ginger, green onion 15 grams each. Method: 1. Shark's fins soaked and washed to remove impurities. Add ginger, green onions, cooking wine in boiling water, shark fins blanch, drained, packed 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, pig skin, pig feet, shark fins, ginger, coriander head section, add the right amount of boiling water, with the fire pot 5 to 6 hours, until the shark fins cooked soft. 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. Season with sesame oil, pepper, shredded ham and cilantro, ready to eat. Stewed shark's fin Ingredients: yellow shark's fin & gt; & gt; 1750 grams of duck & gt; & gt; 750 grams of old hen & gt; & gt; 3000 grams of sugar & gt; & gt; 15 grams of dried scallops & gt; & gt; 245 grams of wine & gt; & gt; 25 grams of cooked ham & gt; & gt; 250 grams of scallions & gt; & gt; 250 grams of salt & gt; & gt; 15 grams of wine, & gt; 25 grams of cooked ham & gt; & gt; 250 grams of scallion & gt; & gt; 250 grams of salt & gt; & gt; & gt; 15 grams of wine. >15g Ginger >>50g Preparation: 1. Place the shark fins neatly on a bamboo grate. 2. 2. the dried scallops with warm water, remove the hard tendons on the side with a knife, wash off the surface sediment, put into a bowl, add the right amount of water, steam through the cage, remove and wait for use. 3. 5 grams of ham meat cut into fine powder, to be used; 45 grams of ham meat cut into thin slices, to be used. 4. two hens, a duck slaughtered depilated, split by the back, pull out the viscera, wash with water to clean the blood, wait for use. 5. put the chicken wings with bamboo grates into the pot, the cleaned chicken and duck on the other prepared bamboo grates, and then pressed on top of the shark fins, the scallions and ginger slices are also placed in the pot, injected with water, boiled with high heat, decanting water, remove scallions and ginger slices, in order to remove the bloody taste. 6. Inject 4,000 grams of water into the pot, put 45 grams of ham meat slices and steamed dried scallops, cook over high heat for 15 minutes, skim off the foam, and then simmer over low heat to rely on the fire for about 6 hours. At this time the fire, the first chicken, duck, ham, dried scallops picked out, pick the net chicken, duck crumbs, take out the shark's fins (together with the bamboo grates). 7. 7. Stewing fire by the shark's fin of thick sweat into the stir frying pot, hot, and then put the shark's fin (along with the bamboo grates) into the stir frying pot, cook for about an hour. Then add broth and dried scallop soup, boil it with fire, put in chicken oil, sugar, salt, simmer for 2~3 minutes to make it taste good, take it out and put it in a flat plate, turn the shark's fins in another plate; put the shark's fin soup in the pot with a small amount of water starch and collect it into thick sauce. Pour the sauce on top of the shark's fins and sprinkle with chopped ham. Note: 1. Choose the whole yellow shark's fins, i.e. Luzon shark's fins. 2. Repeatedly out of the water water fishy flavor. 3. Simmer the shark's fin over low heat, usually for 6 to 7 hours. The first is to taste, the second is the shark's fin soft and not scattered. 4. 4. water should be added to the full once, midway should not add water, add soup. As the simmering fire relies on a longer time, season it at the end. Stewed Shark's Fin Cuisine Category: Tanjia Cuisine Preparation Ingredients: Buffalo Yellow Shark's Fin, Duck, Old Hen, Dried Scallop, Cooked Ham, Fine Salt, Sugar, Shaoxing Wine, Segmented Scallion, Pieces of Ginger. Production method: cool water and hot water repeatedly soak, cook, scrape, pick yellow meat wings, the shark's fins soak through the hair through, pick the surface of the fine sand and the remnants of rotten meat, hard bone, wash until no fishy smell, and to maintain the integrity of the wing shape, in the pot first set up four bamboo chopsticks, and then put on the bamboo grates, will be well hydrated shark's fins on top of the shark's fins on the bamboo grates, the whole chicken, the whole duck and the dried scallops, Jinhua ham and other materials, will be open the whole clean chicken, the whole duck and dry scallops, Jinhua ham and so on. Put on it, add water, first boil on a high flame, and then stew on a slight fire for 3-4 hours, take out the duck, and then add a little boiling water to continue to stew for 2-3 hours, in order to stew the shark's fins to the degree of rotten, and then take out the chicken frying pan on a high flame, put the shark's fins, chopped ham and a little broth, boil and then add cooking wine, sugar, refined salt, cook for 15 minutes. Add cooking wine, sugar and salt, cook for 15 minutes, then put it into a plate and pour in the original juice. Characteristics: Shark's fins are soft and thick, golden and translucent, juicy and glutinous, thick fresh and not greasy.