What is the best way to make shark fin and how to make shark fin delicious?

Osmanthus shark fin cuisine] All.

Features] Yellow and white color, soft and fresh, fragrant taste, light and refreshing.

Ingredients: 150 grams of shark fin needle, 150 grams of egg yolk, 30 grams of minced ham. 50 grams of seasoning oil, 10 grams of cooking wine, 2 grams of salt, 2 grams of monosodium glutamate, 25 grams of green onion and ginger oil, and an appropriate amount of ginger water.

Production process] (1) Put the shark fin into a pot of boiling water, add an appropriate amount of alkali to boil, and then use boiling water twice to remove the fishy and alkaline smell, take it out and put it in a bowl. (2) Add egg yolk, salted ginger water, cooking wine, monosodium glutamate, etc. to the shark fin bowl and stir well with chopsticks. (3) Pour the large oil into the frying spoon, after heating, pour in the shark fin and the well-mixed egg yolk, cook for a while over medium heat, stir with a hand spoon, stir with a hand spoon, stir with a hand spoon, and fry until loose.

4) After frying, add green onion and ginger oil, put it on a plate, and sprinkle minced ham on top.

Paper-wrapped shark fin Ingredients: Shark fin with water and crab meat.

Excipients: chicken, ham, pork feet, bean sprouts.

Seasoning: Cooking oil, salt, monosodium glutamate, rice wine, oyster sauce, white pepper.

Method 1 Put shark fin and blanched chicken, ham, pork feet and other accessories in the pot, simmer over low heat until the shark fin is soft and fragrant, then remove the shark fin and filter the original soup.

2 Put the shark fin back into the pot, add part of the soup, crab meat and seasoning, divide into 10 portions, wrap it in cellophane, and bake in the oven for 5 minutes.

3 Put the rest of the soup in a pot, add oyster sauce, wine, monosodium glutamate, white pepper and a pinch of salt, bring to a boil and put it in a small pot to make soup, and arrange the roasted shark fin and blanched bean sprouts on a plate.

Characteristics Glutinous flavor is strong, and the shape is elegant.

Slice the fish for later use, add egg white, pepper, ginger water, rice wine, starch and stir evenly for later use, boil water from the pot and add salt, rice wine, fungus and take it out through the water, put in the cut fish fillets and boil and take out the spare, boil the oil and put in the ginger slices, rice wine, mineral water, osmanthus sauce, sugar, a little salt, take out the slag starch in the pot and thicken it, and put the fish fillets into the high heat to collect the juice.

Why eat shark fin? How many whales die every year from shark fin hunting, fishermen use chainsaws to see the whale fins alive and throw them into the sea, and then bleed to death, too cruel, Hong Kong shark fin is not ** shark fin, we should also do our part, although you don't eat and someone eats, but there is no killing when you buy and sell, a power is also power, if the landlord really wants to eat, use fans to satisfy the cravings, we are not short of that protein, do your own strength for environmental protection, not to mention that shark is still the head of the food chain.

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

1. Prepare the frozen shark fin and dusty pork ribs as shown below

2. Then soak the frozen shark fin in cold water for 24 hours in advance, as shown in the figure below

3. Pork ribs need to be blanched to remove blood foam, as shown in the figure below: lack of fierceness.

4. Then put the blanched pork ribs into a bowl for later use, as shown in the figure below

5. Then put the cooking wine, green onion, ginger, pork ribs, and shark fin into the casserole, as shown in the figure below

6. After boiling on high heat, change to low heat and simmer 1 small pie hui, stew until the ribs are soft and rotten, then add minced green onions, as shown in the figure below

7. Finally, put it in a bowl and serve it, add pepper and salt according to personal taste, as shown in the figure below

Material. Ingredients: 300 grams of shark fin.

50 grams of chicken breast, 25 grams of winter bamboo shoots, 25 grams of mushrooms, 25 grams of cooked ham. 15 grams of 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 dry bean flour, 250 grams of chicken broth, 25 grams of clear oil, 10 grams of chicken fat, and grams of monosodium glutamate.

Method. 1. Shark fin is soaked twice with water, then soaked in cold water, drained, and wrapped in gauze.

2. Drain the water from the chicken skeleton, remove the blood bubbles, put it at the bottom of the pot, then put the shark fin bun, add green onions, ginger, cooking wine, chicken broth, boil the foam on the heat, turn to low heat and simmer until the shark fin is soft and rotten.

3. Remove the oil tendons from the chicken breast and cut it into thin strips. Cut the bamboo shoots, mushrooms, and cooked ham into shreds, and drain the mushrooms and bamboo shoots. Shredded chicken mix with cooking wine, pepper and salt, and starch with egg white bean flour.

4. Heat the lard in the wok, the chicken is silky and cooked, the mushrooms, bamboo shoots, and cooked ham are fried, stir-fry slightly, add a little chicken eggplant soup, refined salt, cooking wine, pepper and stir-fry to taste, remove the soup, and put it on a plate as the bottom.

5. Take out the simmered and soft shark fin bun, untie the gauze, heat the oil in the wok, put the green onion and ginger to fry the fragrance, drain the original juice of the simmered shark fin into the pot, remove the green onion and ginger, put the shark fin into the pot for seasoning, and wait for the flavor to be scooped up and neatly placed on the three wires. The original juice in the pot is hooked into a second-rate thick juice with soybean flour, add a little chicken fat and monosodium glutamate, and pour it on the shark fin.

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.