How do you eat shark fin? A complete list of shark fin practices

Shark fin rice. Ingredients:

Ingredients: half a tael of shark fin, a little diced scallops, thirteen spice powder, seafood soy sauce, a little shrimp, green onion, ginger, Sichuan peppercorns, broth, salt, monosodium glutamate, edible oil, starch.

Step Method:

1 Soak the shark fin for more than 2 hours;

2. Throw the soaked shark fin into water, add green onion and ginger foam to a pot of cold water and cook for 3 minutes, then clean it with water;

3 Take a pot and put it in cooking oil, fry it in the peppercorns, stir-fry it in the shrimp and scallops, and fry it in the seafood soy sauce.

4 Add the stock and bring to a boil in an appropriate amount of water and shark fin.

5 Add salt and chicken essence, add water and starch to make a difference.

1. Shark fin stewed with meat and bones.

Ingredients: 250g of shark fin needle. Ingredients:

1000g hen, 500g meat bones, 250g lean meat, 200g wing bones. Seasoning: 25g green onion, 25g ginger, 20g ginger juice, 25g cooking wine, 2g refined salt, 1g monosodium glutamate, 1g chicken broth powder, pepper.

Method: Add 20g of ginger juice and 5g of cooking wine to blanch shark fin needles; 1000g of hens, 500g of meat bones, 250g of lean meat, 200g of wing bones are blanched and washed, put in a soup pot, add 4000g of water, 20g of cooking wine, 25g of green onions, 25g of ginger, boil and cover, cook for 3 hours, get 2500g of milk, practical 50g; Pour 750g of milk soup into a clay pot, drain the shark fin and put the juice in, add 2g of refined salt, 1g of monosodium glutamate, 1g of chicken powder to boil, sprinkle pepper and serve.

2. Shark fin stewed with conpoy.

Ingredients: 100g of shark fin from the water. Ingredients: 3 conpoys with pillow water, 9 pieces of bamboo sunflower. Seasoning: 375g soup, 25g ginger juice, 1g refined salt, 2g chicken powder, 1g monosodium glutamate, 15g cooking wine.

Method: Blanch ginger juice in 9 pieces of Shuifa Zhusun, rinse in cold water for 10 minutes, add 150g of water and 5g of ginger juice to the yard bucket and steam for 30 minutes, take it out and rinse it with cold water for 10 minutes, squeeze it dry and set aside; Blanch 100g of shark fin and 5g ginger juice, take a shower, squeeze out the water, and stuff them into 9 pieces of bamboo sunflower; 3 winged cups are respectively put into 3 conpoys washed with water, 3 pieces of bamboo sunflower stuffed wings are put into each wing cup, add soup, 15g of cooking wine, cover, add steaming paper to basket for 3 hours, take it out, season with salt, monosodium glutamate, chicken powder and steam for 15 minutes.

3. Red dates and shark fins.

Ingredients: 20 red dates, 600 grams of shark fin in shuifa, 50 grams of wet starch, 1 gram of coriander, 2 grams of cooking wine, 50 grams of green onions, 50 grams of ginger, 1 gram of sugar, l gram of refined salt, 2 grams of Sichuan pepper water, 3 grams of monosodium glutamate, 10 grams of soy sauce, 150 grams of lard, 150 grams of chicken broth.

Directions: Place shark fins on a plate. Wash the jujube and set aside.

Put lard with a spoon, put green onions and ginger cubes in the boiling pot, add chicken broth, add refined salt, cooking wine, monosodium glutamate, remove green onion and ginger pieces, put in shark fin and red dates, cover with a lid, put on a simmer and simmer for 10 minutes, then thicken with wet starch, drizzle with oil, turn the spoon over, pour it into a plate, each occupies half of the plate, and put the coriander on the side of the plate.

Here's how to make shark fin:

Remove the bones and tendons from the jade spine wings soaked in Seiko, take out the bright fin needles, clean them twice, remove them, put them in a basin, pour the clear soup into the steamer and steam for 2 hours, remove the soup, and then put in ginger, green onions, cooking wine, and clear soup and simmer 3 times. After simmering several times, the shark fin gelatin juice is exhausted, the fin leaves are more shiny and bright, and the shark fin is wrapped in clean gauze for use. Make a fine red soup with chicken, ham, scallops, consommé, etc., and simmer over low heat for 2 hours with shark fin.

When the shark fin is soft and glutinous and the soup is thick, that is, when the chicken fat is heated in another pot until it is 40% hot, the shark fin is removed and poured into the oil and oil net pot with the soup, the juice is collected over low heat and monosodium glutamate is added, and the shark fin can be served on the plate in order when the soup is thick. At this time, stir-fry the mung bean sprouts on high heat, remove from the pot and put around the shark fin before serving.

Another way to make shark fin

Prepare shark fin, light hen, chicken fat, pig's trotters, ginger slices, green onion, salt, rice wine, water chestnut powder, and clear soup. Put the whole shark fin into a clear soup pot, add green onion, ginger and wine and cook three times, remove the shark fin, squeeze out the water, and remove the smell of the sea.

The hen is dissected, gutted and washed; Wash and sort out the hooves and put them together in a pot of boiling water to remove the blood. In a casserole, put a bamboo mat at the bottom of the pot, put shark fin on the bamboo mat, and cover the shark fin with chicken and hooves, add clear soup, and then simmer it over a warm fire.

Shark fin is eaten after processing, and it can be stewed or steamed.

Shark fin is a high-end seafood food, generally referring to the fin part of sharks, rays and other fish, and its main edible part is cartilaginous fins. As a soup, shark fin is boiled in water and then added with other ingredients such as sea cucumber and bird's nest to make broth, which is the most common way to eat shark fin.

Steaming is the process of steaming shark fin in a steamer and serving it with some special sauce, which is delicious. Stir-fried food is made by stir-frying shark fin with other ingredients, and the salty and fresh taste is endless. Rinse the shark fin under running water to remove impurities from the surface.

Cook the shark fin in boiling water for too long, otherwise it will affect the taste.

It should be noted that shark fin is a precious seafood food, but due to its ** and production process, it is recommended to reduce the consumption of shark fin for the protection of the marine habitat and animal protection.

Precautions for buying shark fin in Mazhou Mountain

1. Look at the appearance: When buying shark fin, you need to pay attention to whether its appearance is complete, whether the scales are complete, whether the color is natural, etc., which are important factors to judge the quality of shark fin.

2. Look at the thickness: Generally speaking, the greater the thickness of the shark fin, the better the quality and the better the taste.

3. Look at the texture: a good shark fin has a clear texture, delicate texture, elasticity, and a clean and neat incision.

4. Smell the smell: A good shark fin has no peculiar smell and smells a faint smell of seawater.

5. Look at the place of origin: the quality of shark fin produced in different places will be different, generally speaking, the quality of shark fin produced in Australia, Canada, the United States and other places is better.