Friends, who of you knows the practice of the Heavenly Nine Wings?

There are many types of shark fin, but the cooking method is more or less the same. There are many kinds of shark fins, the highest level is Tianjiu wing, the others are: sea tiger, golden hook, spring wing, butterfly green, etc., and the second class is the spine wing.

The name of the nine wings comes from ancient China, when there was a thing called "push pai gow" was very popular, pai gow is a kind of card made of hard materials such as wood, a deck of cards has a total of one, the way of playing is a bit like the "big fight" in poker now. And "Tianjiu" is a name when Pai Gow is released, similar to the "King Kong" in "Douda", but there is the largest "Supreme" in Pai Gow. Of course, if you hold a deck of "Tianjiu" in your hand, it will naturally be a good card.

At that time, pai gow was still a gambling activity. If a gambler wins, he naturally wants to be "arrogant" and eat something good. What is good to eat?

Of course, it is a very rare shark fin, and the name of the good wing at that time was not so complete, in order to cater to the mentality of gamblers, the store called the best good wing "Tianjiu Wing", which is easy to understand, so it spread all of a sudden. So, how long has the Chinese eaten shark fin? Legend has it that during the Qianlong period of the Qing Dynasty, shark fin was brought into China as a tribute, and no one in China knew how to make it at that time.

The imperial kitchen of the imperial court thought about it for a long time and didn't understand how to concoct it, seeing that it was quite hard, so he soaked it soft first, and after it was soft, he touched it with his hands, and there was a rough "sand skin" on the surface, so he scraped it off with a knife. As for how to cook it to make it delicious? I don't have a score in my heart.

I thought to myself, "Since it's a good thing, you can't go wrong with cooking it with a good thing." So he poured the most delicious food at that time, such as chicken, ham, beef, etc., into the pot and boiled it together, and when it was served, the emperor praised it.

Since then, this cooking method has laid the foundation for Chinese shark fin cooking. At present, the practice of shark fin is roughly divided into two factions, the north and the south, commonly known as "south scattered and north row". That is, the northern practice is based on the row of fins, which are located on both sides of the gills of the shark.

In the south, it is dominated by scattered wings. The head of the wing piece is large and the weight is enough, which is very in line with the rough, hearty and pompous character of the northerners. Loose fin is to soak the shark fin softly, remove the skin and flesh, and dismantle, and each fin is a transparent needle-shaped.

It is generally difficult to make loose wings as shoddy, so from this point it can also be seen that the southerners are shrewd and fastidious. In terms of how to eat, the wings are smooth, the soup is thick, and the potatoes are falling; The loose wings are refreshing, tough, and bite, and the soup is clear, delicious and fragrant. The two factions in the north and south are basically the same in the selection of soup materials.

In Guangdong, the Chaozhou people are more particular about eating wings, and they generally choose thick wings and beautiful wings, and the most commonly used ones are spring wings and sea tigers. The method of eating wings in Chaozhou basically concentrates the essence of the southern cooking method, and the eating method is exquisite: when eating wings, it will be accompanied by a number of saucers, such as:

Zhejiang vinegar, silver sprouts, shredded ham, coriander, taste the taste of the soup when eating, and then add some vinegar to the soup, the role of vinegar is to improve freshness, and it also has the function of helping digestion. After eating the shark fin and soup, put the coriander into the soup and drink it while it is hot, so that a large bowl of wings full of flavor is eaten.

One theory is that the Nine Heavenly Wings are a type of plowshare ray, a type of shark.

There are also said that the nine heavenly wings are also called the nine heavenly wings, the grade of shark fins is divided into many kinds, the highest level is the nine wings of the sky, the others are: sea tiger, golden hook, spring wings, butterfly green, etc., the second class is the spine wing. There are two types of wings, whale shark wings and basking shark wings.

Braised sky nine wings.

Ingredients: 4 duck wings.

6 duck paws.

6 chicken feet.

3 eggs.

Lotus root slice half a knot.

Kelp 100 grams.

6 pieces of dried incense.

1 garlic clove.

5 bay leaves.

Star anise: 5 pcs.

Cinnamon 2 pieces.

10 chili peppers.

3 slices of ginger.

Light soy sauce to taste.

4 scoops dark soy sauce.

5 tablespoons of cooking wine.

1 bottle of beer.

1 piece of rock sugar.

Chili oil to taste.

The practice of braising nine wings in the sky.

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Stir-fry the sugar color with Xiaoice sugar, medium-low heat, do not stir-fry, otherwise the marinade will be bitter.

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Duck paws, duck wings, chicken feet poured in, stir-fried and colored.

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Pour in cooking wine, light soy sauce, dark soy sauce, beer, chili oil, and a little more water. With a little more light soy sauce, you don't need to add any more salt.

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Put the prepared ingredients in.

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Put the eggs in and boil them first, because these two are resistant to cooking and will not rot.

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Cook until the dried eggs are browned, and you can add kelp.

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The lotus root slices should have a crisp texture, so put them last.

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After the color of the lotus root slices rises, you can almost turn off the heat and simmer for a while to absorb the flavor.

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Take it out and let it cool and you can eat it.

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Tips: People who can't eat spicy should not put chili oil, if you like to eat peppercorns, you can also put peppercorns in, if you don't have those spices at home, you can also not put them, adjust them according to personal tastes and existing materials at home, and if you are lazy, you can also save the steps of frying sugar.

If you braise the nine wings, you must use it when you make it, and you must put in a small amount of red wine, so that the taste will be more authentic and delicious.

In fact, I personally think that if you want to braised chicken wings, it is best to choose some better chicken wings, and then in the process of braising them, you must first prepare green onions, ginger and garlic cooking wine, then oyster sauce light soy sauce, and a little bean paste.

The water is blanched in boiling water. Put a hot spoon on the fire, add ginger and green onion to burst the fragrance, add the broth, salt, pepper, chicken essence and other oil to taste, add shark fin, thicken after cooking, and pour in oil.

Braised nine wings, how to make it delicious? Normally, sweet potatoes are eaten every day, but now they are generally sharks, and they generally sit at noon, and what you eat on braised days is generally as long as it is braised on the day, then he just takes it and puts some fish food in it, and if you want the fish to eat and sit for a long time, it will be gone.

The water is blanched in boiling water.

Put a hot spoon on the fire, add ginger and green onion to burst the fragrance, add stock, sugar and other seasonings, put in shark fin, thicken after cooking, and pour in oil.

Braised Tianjiu Wing: Ingredients: 350 grams of shark fin in Shuifa Seasoning: green onion, ginger, broth, sugar, starch.

It's all about how to make it more delicious, and it's better to make it according to the traditional method.

So how does the hotel do it? This should be the traditional way, the traditional way is the same.

Marinate first, then oil before cooking.

Ingredients: 350 grams of shark fin.

Seasoning: green onion, ginger, stock, sugar, starch.

Method: 1. Blanch the nine wings of the water into boiling water.

2. Put a hot spoon on the fire, put ginger and green onion to burst the fragrance, 3. Add stock, sugar and other seasonings, put in shark fin, 4. Thicken after firing and pour in oil.

Ingredients: chicken wings, dried shiitake mushrooms, fungus, ginger, garlic, green garlic, cooking wine, oyster sauce, light soy sauce, dark soy sauce, salt, sugar.

Method 1Cut three knives on the front and back of the chicken wings, add ginger slices, cooking wine and oyster sauce, stir well, and marinate for 20 minutes.

2.Soak dried shiitake mushrooms in warm water until soft, wash them and cut them into cubes.

3.Soak the fungus in cold water, remove the stem, wash it and cut it into pieces.

4.Cut the garlic into pieces.

5.Heat oil in a pan, add the green garlic cut into pieces (white part) and the scattered garlic and stir-fry until fragrantPour in the chicken wings and stir-fry continuously with a spatula until the surface of the chicken wings changes color7

Add the shiitake mushrooms and fungus, pour in water to cover the surface, add light soy sauce, dark soy sauce and sugar, and cover with a lid 8After the heat boils, turn to low heat, simmer for 15 minutes, finally add salt, change to high heat to reduce the juice until thick, add green garlic (green part) and stir-fry a few times.