I have a box of shark fin from a friend at home, but I don t know how to cook it, and there is no ea

It is best to use water for hair!!

Soak it in cold water first, scrape the sand on it, then take a clean container, put in shark fin, pour boiling water, and soak!! For five or six hours, knead it by hand, and if there is still a hard core, pour boiling water again, or soak it!! If there is any, repeat the previous process.

When there is no hard core, change to cool water. Basically, it's good!

Or soak until soft, take the pot and steam until soft!

The last is cooking, it depends on the owner's craftsmanship! Braised stew, clear soup, stew, all will do. It is important to use good chicken broth!!

Good things, don't eat too much, don't waste them.

Method: Shark fin soup.

Ingredients: hen, barrel bones or pork ribs, shark fin, dates, dried scallops, ginger slices, astragalus, codonopsis Steps: 1. Add ginger slices to dried shark fin and pour hot water to soak until the water becomes cool, then pour out the water.

Add the new ginger slices and water again, the water should be submerged over the shark fin, and steam the shark fin until it is soft. After the shark fin is cooled, put it in the refrigerator with ginger water, and it can be soaked in about 15 hours. As for the scallops, soak the ginger slices in water for 15-20 minutes.

2. Hen, pork ribs, ginger slices, astragalus, codonopsis, red dates, bring to a boil over high heat, turn to low heat and simmer for 2 hours. After that, add scallops and shark fin and simmer for an hour, adding an appropriate amount of salt before turning off the heat.

It's the easiest to eat with water.

Clean the shark fin with clean water, cut off the edge of the fin, and soak it in warm water for a day and night until the shark fin has absorbed enough water. Place the shark fin on a piece of bamboo fence and cover it with another piece of bamboo fence, then use bamboo chopsticks to thread the two pieces of bamboo fence together and clamp the shark fin. Pour purified water into the stainless steel pot, put in the sandwiched shark fin, boil on the fire, transfer to a simmer for 5 6 hours, until the shark fin bone is soft from the meat, take out and rinse with water, remove the bamboo chopsticks and bamboo fence, and then rinse the shark fin with clean water.

When rinsing, gently pluck the brittle bones from the shark fin and wash the crumbled brittle bones and sand with water repeatedly.

When cooking shark fins, or after shark fins are ready, they should not be stained with oil or salt. Do not use an iron pan when simmering shark fins, it is best to use stainless steel.

Preparation of shark fin in clear soup:

1. Put the dried shark fin into the soup pot, add water and put it on the fire, add the lid and boil it over low heat, then soak it off the heat, and after the shark fin swells, scrape off the sand and wash off the epidermis. Then put it in the pot and add water, cover it and bring it to a boil over low heat, remove it from the heat, wait for it to swell, scrape the black skin and wash it with water. Cover and bring to a boil over low heat again, scoop up the shark fin, remove the fish bones and rotten meat, rinse it several times with clean water, wrap the shark fin with a clean cloth, blanch it with boiling water and remove it for later use.

2. Put the shark fin, chicken nuggets and scallops into the soup bowl together, add cooking wine, green onions, ginger slices, refined salt and an appropriate amount of water, take it out after steaming it is soft, and skim out the chicken fat, and remove the scallops for other uses.

3. Put 750 grams of chicken soup into the pot and bring the soup to a boil on the fire. Chop the chicken breast finely, add 150 grams of green onion and ginger water, stir well, pour it into the soup pot, boil, remove the chicken breast, and add monosodium glutamate to the soup. Place the shark fin in a soup bowl and put the cooked chicken broth in the soup bowl.

Ginseng shark fin pot.

Ingredients: ginseng (appropriate amount); Shark fin (to taste).

Method: 1. Soak the shark fin, handle it cleanly, and then wash and tear it apart.

2. Put the shark fin into the inner liner of the electric saucepan and add an appropriate amount of ginseng.

3. Mix in an appropriate amount of boiling water; (Boiling water is poured in to preserve its freshness).

4. Cover the pot, wipe the inside and outside of the electric cooker, put it in the electric cooker, press the high-grade button, and let it simmer slowly.

5. You can add rock sugar or no rock sugar according to your personal taste, and you can eat it after about two hours of stewing.

Efficacy: Eating ginseng and shark fin pot can replenish qi and blood, nourish beauty and delay aging.

Fish maw cordyceps flower shark fin soup.

Ingredients: Prepare three fish maws; two shark fins; 20 grams of cordyceps flowers; Half a pound of pork bones.

Excipients: 3 slices of ginger.

Method: 1. Prepare the above ingredients to ensure high quality.

2. Small shark fins, fish maw cordyceps flowers slightly soaked and rinsed to remove dust. Cordyceps flowers remove impurities from the roots.

3. Add 2500ml of water to 12 bowls of cleaned cordyceps flowers, small shark fins, fish maw, pork bones, and ginger slices.

4. Put all ingredients in a soup pot and bring to a boil over high heat, and beat off the floating foam before boiling. This way the soup will be clearer.

5. Turn on the high heat for about a quarter of an hour and change to a low heat for 2 hours.

6. Good fish maw soup will not rot, so the time must be controlled. It can't be too short.

7. The fish maw should be thick, and the fish maw used for ordinary soup does not need to be soaked overnight, but only slightly soaked, so that it is easy to clean the dust attached to the colloid.

Efficacy: Fish maw Cordyceps flower shark fin soup is very beneficial to improving physical fitness because the human body supplements a large amount of protein, gum, phosphorus and calcium, and can also be used regularly to beautify and nourish the skin.

Trimming, cutting off the thin edges of the shark fin.

Soak in cold water for 10-20 hours until the shark fin is soft.

Simmer, put the shark fin in boiling water and boil for 1 hour, then simmer for 4---5 hours, until most of the sand particles are bulging, and then scrape and wash with a knife to remove the sand grains.

Out of the bones kick rot. Rinse, soak the shark fin with water for 24 hours, and change the water twice halfway to promote soaking and remove the fishy smell. Then put it in a pot and simmer for 1-2 hours, take it out after it is completely penetrated, rinse it with water, and remove the odor to become a semi-finished product. Dishes:

Braised medium abalone wings.

Ingredients: 150 grams of shark fin in shuifa, 10 grams of cooked ham, monosodium glutamate, sugar, salt, cooking wine, dark soy sauce, appropriate amount of water starch, 100 grams of clear soup, 10 grams of cooked chicken fat, appropriate amount of salad oil.

Method: Buckle the shark fin in a bowl, steam it in the basket until it is ripe, and decant the water.

Put the pot on the fire, pour in the salad oil and heat it, cook in the cooking wine, add the clear soup, soy sauce, salt, sugar, monosodium glutamate to boil, furrow the thickener, and pour in the chicken fat.

Take an appropriate amount of sauce and pour it on the abalone wings in the bowl, then buckle it into the soup plate, pour the remaining sauce on the wings, and sprinkle the cut shreds on the abalone wings.

Characteristics: golden yellow, fresh fragrance and sticky smooth.

Steamed chicken with shark fin. Ingredients: 1 light tender hen (about 1000 grams), 300 grams of shark fin, 6 grams of shredded ham.

Method: Remove the wing bones, put the ham shreds into the chicken belly, and tie the opening firmly.

Steam with condiments for 30 minutes and take it out.

Shark fin with rock sugar. Ingredients: Shark fin, rock sugar, water, and raisins.

Method: Fill the soaked shark fin in a pot, add an appropriate amount of water, boil over medium heat first, then simmer over low heat for a few hours and then add an appropriate amount of water. Bring to a boil, then turn to low heat and simmer for an hour and a half, then add rock sugar and raisins, boil until all the rock sugar is dissolved, and serve in a soup bowl or stew cup.

Three threads of shark fin. Composed.

Open the meal. Offer.

The color is milky white, the three threads are tender and crisp, the wings are fresh and soft, and the juice is thick and fragrant.

Cuisine: Chinese.

Category: Supplements.

Main course. Material: Chicken. Seafood.

Vegetable. Cooking method: Sauté. Boil.

Hits: 70

Difficulty: Normal.

40 minutes. Ingredients & Amounts:

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, and 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 whites, 20 grams of dried bean flour, 250 grams of chicken broth.

25 grams of clear oil, 10 grams of chicken fat, grams of monosodium glutamate.

Method: 1Rinfa shark fin is watered twice, then soaked in cool water, drained, and wrapped in gauze. 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 fire, turn to low heat and simmer until the shark fin is soft and rotten.

2.Remove the tendons from the chicken breast and cut into thin strips. Winter bamboo shoots, shiitake mushrooms, and cooked ham are cut into shreds, and shiitake mushrooms and Chapai winter bamboo shoots are drained. Shredded chicken mix with cooking wine, pepper and salt, and starch with egg white bean flour.

3.The lard in the wok is not missing, the chicken is silky and cooked, the mushrooms, bamboo shoots, and cooked ham are fried slightly, add a little chicken broth, refined salt, cooking wine, pepper and stir-fry evenly to taste, remove and drain the soup, and put it on the plate as the bottom.

4.Take out the simmered and soft shark fin buns, 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 to taste, and put it neatly 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.

Shark fin should first be soaked in cold water, soaked in water for 30 or 48 hours (change the water in the morning and evening), and blanched in boiling water with green onion and ginger for two minutes.

After the chicken broth has been boiled for three hours, put the shark fin in the chicken broth and simmer for another 40 minutes, seasoning.

Precautions: If it is a thinner fin, soak it in water for 30 hours, add chicken broth and cook for 40 minutes, otherwise the shark fin will melt and have no taste;

If it is a thicker white wing, soak it in water for 48 hours, add chicken broth and cook for 2-3 hours, otherwise it will not taste good, and the shark fin will not be cooked.

Casserole shark fin.

Ingredients: 500 grams of shark fin in shuifa 25 grams of ham 20 grams of shuifa magnolia slices 20 grams of shuifa shiitake mushrooms 15 grams of rape sum 1000 grams of chicken soup 150 grams of clear soup Restraint method 1, slice ham and magnolia slices, and tear small pieces of mushrooms.