Materials

Main ingredient: 300g of shark's fin in water. 50g of chicken breast, 25g of asparagus, 25g of mushroom, 25g of cooked ham. 15 grams of each green onion and ginger, 20 grams of cooking wine, 3 grams of salt, 2 grams of pepper, 25 grams of lard, 15 grams of egg white, 20 grams of dried bean flour, 250 grams of chicken broth, 25 grams of clear oil, 10 grams of chicken oil, 0.5 grams of monosodium glutamate.

Practice

1, shark fins with water twice, then slightly soaked in cool water, fished up and drained, wrapped in gauze.

2, chicken skeleton out of the water, remove blood bubbles, put in the pot on the bottom, and then put on the shark's fin package, add onions, ginger, cooking wine, chicken soup, on the fire to boil out of the froth, and then turn to a small fire simmering until the shark's fins are soft and rotten.

3, chicken breast remove oil tendon, cut into thin shreds. Asparagus, mushrooms, cooked ham were cut into julienne, mushrooms, asparagus boiled and drained. Chicken shredded with wine, pepper, salt and mix well, with egg white soybean flour batter.

4, frying pan lard hot, under the chicken wire slip cooked, under the mushrooms, asparagus, cooked ham, slightly fried, add a little chicken broth, salt, cooking wine, pepper, fried evenly on the flavor, fishing drained soup, into the plate for the bottom.

5, fish out of the simmering, soft, rotten shark's fin package, unzip the gauze, frying pan hot oil, put onion, ginger fried flavor, the simmering shark's fin original juice leaching into the pot, remove the onion and ginger, put the shark's fins into the pot seasoning, to be tasteful, put up neatly on the three silk. The original juice in the pot with water soybean meal hooked into two streams of thick juice, add a little chicken oil, monosodium glutamate, pot pouring on the shark's fins that is complete.