How to make swallow abalone wings delicious?

Ingredients: 20 grams of shark fin, 500 grams of pork ribs, 2 tablespoons of cooking wine, appropriate amount of salt, 1 green onion, 1 piece of ginger, a little pepper.

1. Prepare the required main materials;

2. Soak the shark fin in cold water for 24 hours, soak it until it is soft and tear it open, then simmer for 30 minutes, then change the water and cook for another 30 minutes.

3. Blanch the pork ribs.

Fourth, the blanched pork ribs are washed and closed for later use.

5. Put cooking wine, green onions, ginger, pork ribs, and shark fin in the casserole.

6. After boiling on high heat, change to low heat and simmer for 1 hour.

7. Simmer until the pork ribs are soft and rotten, then add minced green onions, pepper and salt.

8. Stir well.

Free-range) 15 kg of old hens, 5 kg of old ducks, 5 kg of pork meat, 2 kg of pig skin, 2 kg of chicken feet, 5 kg of pork bones, 5 kg of pork knuckles, 1 kg of ham bones, 1 kg of Huadiao wine.

Method: Chop all the raw materials above into a big fast, break the stick bones, soak in running water for 6 hours, soak away the blood water, fly the water, wash off the foam, put the bamboo curtain at the bottom of the soup barrel, add 70 kg of water to put all the raw materials, boil over high heat, skim off the foam, change to low fire for about 10 hours, and then burn on high fire for about 1 hour until the soup is thick and stop. Let it cool for 2 hours until the soup oil floats up, skim the oil, and put it again.

Filter out the residue to get about 35 kg of thick soup, this soup can be used to make a variety of high-end dishes such as milk soup vegetarian stew, fish maw in soup, shark fin soup, white sauce vegetables, all kinds of shark fin rice, noodles, etc., also suitable for shark fin, abalone, sea cucumber, goose paw, skirt, fish maw, fish lip, deer tendon, bear paw and other dry goods and finished dishes. Put the hanging thick soup into the soup bucket and seal it with plastic wrap, let it cool, refrigerate it at 0-5 degrees, put the soup oil alone, freeze it, and use it with the soup.

Careful storage: Do not use for a long time, and boil it once a week in a high fire to prevent deterioration. This soup is a high-grade thick soup with a strong aroma, suitable for roasting, grilling and a variety of top-quality soups. Don't throw away the dregs of the soup, you can continue to add water to make two soups.

The key to production: use fresh and odorless raw materials, soak for 6 hours, and soak the blood water; No additional water is added halfway; Bisquees are used to make dishes with salt or other condiments.

Wing soup: Most of them choose to use old hens, pig keel, Jinhua ham, chicken feet, pork skin, lean meat, scallops, pig's feet, add green onion and ginger, and simmer slowly for about 10 hours. After filtering, the residue is set up, and the remaining soup is fin soup, which can be mixed into hot pot clear soup, seafood soup, and shark fin rice.

1.Soak the shark fin in clean water for about 5 hours, add an appropriate amount of water to a clean pot, boil, put in the shark fin, skim off the foam, remove and drain, clean the remaining impurities on the surface of the shark fin, and rinse it several more times.

2.Clean the green onion and ginger separately and cut them into sliced shallots and ginger slices of appropriate size. You can also add other ingredients to your liking.

3.Add shark fin in a clean container, put in an appropriate amount of cooking wine, which can effectively remove the fishy smell, add an appropriate amount of salt and monosodium glutamate and other condiments, as well as large ingredients such as Sichuan pepper and star anise, green onion segments and ginger slices, stir evenly, and marinate.

4.Soak the high-quality bird's nest in water until it is soaked and cleaned.

5.Add sliced ginger and green onion to a pot, add shark fin, pour in an appropriate amount of water, and bring to a boil over high heat.

6.After changing to low heat, put in the bird's nest, continue to simmer, add an appropriate amount of salt and monosodium glutamate and other condiments, stir evenly, and then serve.

7.Goji berries can be added according to your own preference, which not only enriches the color, but also increases its nutritional value.

Shark fin is the dorsal fin of sharks.

Soak the dried abalone in cold water for 4 hours, then soak it in hot water for about 60 hours for 4 hours, then change the water and put it in the pot to boil over low heat. This is repeated several times until the abalone is expanded.

There are generally two types of abalone fillet soaking.

First, you can use water to hair. That is, put the abalone fillets into the pot, add an appropriate amount of water, and boil in the oven for 10 to 24 hours.

Second, chicken bone broth can also be used for hair. To use this method, you need to soak the abalone fillets in warm water for half a day, and use a brush to remove dirt and wash until white. Then put the abalone in the casserole, add two hen legs, or use chicken bones, add green onions, ginger, rice wine and water, simmer for about 4 hours over low heat, and it can be served.

Abalone: Wash the dried abalone first, then add boiling water, cover with a lid, simmer until the abalone is soft, fish in a basin of cold water, pick off the black skin, remove impurities, put it into a basin of boiling water, put a little alkaline noodles, cover it, put it on the stove and fire table, and continue to simmer. When the abalone is thorough and elastic, change the knife, then change the hot water, and rinse off the alkaline taste.

Things to pay attention to when the water dries abalone:

1?After the abalone is soaked and cleaned, be sure to make it in a casserole and clay pot to maintain the freshness of the abalone.

2?The bottom of the casserole and clay pot must be padded with a bamboo grate to prevent the abalone from being burned in the pot.

3?Be sure to use low heat when simmering abalone to avoid the soup spilling and drying out.

4?The abalone must be soaked, simmered, and boiled for enough time, so that the abalone can be softened and softened.

5?The production of top soup is one of the key processes of making dried abalone, and the quality of top soup affects the success or failure of abalone to a certain extent. Therefore, when making the top soup, one is to clean the blood and water of the raw materials, the second is to boil for enough time, and the third is to filter the soup.