How to prepare shark fin in chicken sauce? How to cook shark fin?

Materials:

650 grams of shark fin in Shuifa, 75 grams of chicken breast, 20 grams of pork fat, 300 grams of pork legs, 300 grams of oily chicken, 50 grams of dried scallops, 50 grams of cooking wine, 4 grams of refined salt, 2 grams of monosodium glutamate, 600 grams of clear soup, 30 grams of green onion and ginger, 10 grams of chicken fat, 50 grams of lard, 20 grams of wet starch, 100 grams of chicken broth, 20 grams of minced green onion and ginger.

Method

1. Put the shark fin into a colander and immerse it in a pot of boiling water and blanch it three times (you need to change the water each time) to remove the fishy smell. Then wrap the shark fin in a sand cloth and put it in the clay pot at the bottom, put in the pork leg meat, fried chicken, dried scallops, green onions, ginger pieces, add water, cooking wine 25 grams and simmer until the shark fin is soft and rotten and take out.

2. Chop the chicken breast and fat meat into puree, moisten the starch and chicken broth and mix well into chicken juice.

3. Add 30 grams of lard to the pot and heat it, add green onion and minced ginger to boil, add clear soup and cooking wine to boil, skim off the foam, and simmer in shark fin until the soup is thick and mellow.

4. Slowly pour the chicken juice into the pot, add refined salt, monosodium glutamate, pour chicken fat along the edge of the pot, turn the spoon, then pour in the lard, and serve on the plate.

Tips

Peculiarity. The juice is mellow and white, and the umami is extremely strong.

Tips for action. Be sure to simmer shark fin over low heat and keep scratching the wok to avoid simmering the bottom.

How to cook shark fin in chicken sauce.

1.Dip the shark fin into the pot and boil, take it out and put it into clean water to soak and rinse to remove the fishy smell and remove impurities;

Chicken juice with wings. 2.Replace the water with clean water and then soak and bleach;

3.Repeat this 3 times to remove the fishy smell and impurities;

4.Then arrange it neatly on gauze, wrap it and put it in a pot, and boil it with 250 ml of chicken broth;

5.Put pork ribs in the bowl first, then put shark fin wrapped in cloth, then put 2 chicken legs, 25 grams of green onion knots, 10 grams of ginger slices, 25 grams of rice wine, pig fat, 250 ml of chicken soup, and steam for an hour;

6.After steaming, remove the shark fin, and use the pork fat, pork ribs and chicken thighs for other purposes;

7.Wash the bowl, put the shark fin in, then put in another 2 chicken thighs and scallops, 20 grams of green onion knots, 10 grams of ginger slices, 25 grams of rice wine, 250 ml of chicken broth, and steam for an hour;

8.Steam until the shark fin is soft and moist, remove the green onion, ginger, scallop and chicken thigh for other purposes, and remove the shark fin;

9.Put cooked lard in a wok, add 5 grams of ginger slices and 5 grams of green onion knots to stir out the fragrance, add 500 ml of rice wine and chicken soup, burn out the fragrance of green onion and ginger, and remove the green onion and ginger;

10.Add the shark fin and simmer over low heat for 10 minutes.

11.Add refined salt and white pepper and simmer for another 5 minutes;

12.Thicken with water starch, drizzle a little cooked lard and turn it over, you can put it on a plate, and drizzle it with cooked oil around it.

Ingredients. Shark fin, green onion, ginger, Shaoxing wine, salt, chicken broth.

MethodAfter the green onion is beaten, cut the ginger into coarse slices and beat, put it in boiling water and add Shaoxing wine, put the processed shark fin on the drain ladle, put it in the pot, take it up and drain some after rolling, put it in the chicken broth, season it with an appropriate amount of salt, if there is oil slick to pick it up, turn off the fire and pour Shaoxing wine.

Chicken broth method】 Ingredients: old chicken mother, ham, red meat method: remove the old chicken mother above the neck, wash the abdomen and then boil it with water. Boil the meat and water in the same proportion, reduce the heat to low and continue to cook for 6 hours, then filter the impurities and oil slick.

I think it's very good to make shark fin with chicken sauce, if you want to do this, you can choose to braise it yourself. And it's also more delicious.

1) Soak 250g of potato vermicelli in cold water for 2 hours, remove and set aside;

2) Peel and steam the yam, mash it into a puree, add refined salt, monosodium glutamate, 1g of chicken powder, 1 egg white, 50g of glutinous rice flour and 50g of rice flour and mix well;

3) Take half of the yam puree and spread it on a flat plate, row the potato vermicelli, then use the other half of the mud to smear it on it, steam it for a few minutes, and cool it naturally. Change the knife into 6 shark fins and set aside;

4) Put 500g of chicken broth in the pot, add 3g of salt, 1g of monosodium glutamate, 1g of chicken powder, sprinkle pepper, put the vegetarian shark fin in, cook thoroughly to thicken, and put some chicken fat on the plate.

50 grams of starch, 15 grams of Shao wine, 3 grams of salt, 100 grams of edible oil and clear soup, a little green onion, ginger and rice.

Production process] 1) Chop the chicken breast into a puree, open it with a little soup, beat the egg white into an egg bubble, add starch, stir into the chicken minced, and then put in the steamed loose shark fin, clear soup, Shao wine, salt, and adjust the taste.

2) Add a little oil to the stir-fry spoon, add green onions and ginger rice, stir-fry the fragrance, pour in the adjusted chicken material and loose wings, stir-fry over medium heat to mature, then add cooked green beans and sweet corn, you can put it on a plate, and then sprinkle with ham puree.

1) Chop the chicken breast into puree, open it with a little soup, beat the egg white into an egg bubble, add starch, stir into the chicken mincing, and then add the steamed loose shark fin, clear soup, Shao wine, salt, and adjust the taste.

1.Dip the shark fin into the pot and boil, take it out and put it into clean water to soak and rinse to remove the fishy smell and remove impurities;

2.Replace the water with clean water and then soak and bleach;

3.Repeat this 3 times to remove the fishy smell and impurities;

4.Then arrange it neatly on gauze, wrap it and put it in a pot, and boil it with 250 ml of chicken broth;

Soak the shark fin in the soup to remove the fishy smell, then add the chicken breast to the starch to adjust the chicken juice, heat the oil, add the green onion and ginger and stir-fry until fragrant, add the shark fin and stew until the soup is thick, add the chicken juice, add the seasoning, and remove from the pot.

The method of making shark fin in chicken sauce, the method of making shark fin in chicken sauce is also very simple, chicken wings, shark fin production method can be made according to his method of dark braised chicken wings.

First, pour the shark fin and chicken juice into the pot and cook together, and when it is cooked, you can do it.

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 pork ribs you need, as shown in the picture 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

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 for 1 hour, 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

Main ingredients: shark fin, chicken broth, salt, shredded ham, ginger ale, pepper, starch.

1. Soak the shark fin in cool water.

2. Bring cold water to a boil, add the soaked wings and cook for 20 minutes.

3. After boiling, the plum is allowed to cool, and then wash the wings; Tear.

4. After boiling twice, let it cool, and put lemon in the last time to cook together.

5. Boil for 20 minutes.

6. Hang the chicken broth in advance.

7. Pour the wings into the chicken broth and boil for 1 hour. Thicken with salt and starch before cooking. Put pepper.

8. Put the shredded ham on a plate and match the color.

9. Put it in the cup, and the finished product is drawn.

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.

Ingredients: 20 grams of shark fin (dry), 500 grams of pork ribs.

Excipients: 2 tablespoons cooking wine, appropriate amount of salt, 1 green onion, 1 piece of ginger, a little pepper.

Step 1: Prepare the raw materials.

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

Step 3: Blanch the pork ribs.

Step 4: Wash the blanched pork ribs and set aside.

Step 5: Add cooking wine, green onions, ginger, pork ribs and shark fin to the casserole.

Step 6: Bring to a boil over high heat and simmer for 1 hour. Simmer until the ribs are soft, then add minced green onion, pepper and salt.

Step 7: Finished product.

Shark fin soaked:

1. Soak shark fin in water for 2 hours.

2. Boil a large pot of water, add ginger slices, soaked shark fin and white wine and cook for 10 minutes, then turn off the heat (lid is not opened) and simmer for 10 hours.

3. Shark fin is sandy, so the soaked shark fin should be cleaned, the method is to scoop up the shark fin and put it into a dense sieve, put it in a plate of water to rinse, during which a few pots of water should be changed until there is no sand at the bottom of the basin, and then drain the water for standby at the same time as the shark fin should also be soaked in fish maw

1. Remove the head and tail of the bare chicken, and then fly into the water after peeling.

2. Boil a pot of water, pour chicken, scallops, ham, ginger slices, and fish maw into the pot, boil over medium heat for 80 minutes, then add shark fin and boil for another 40 minutes, and finally add a few drops of white wine, and add a little salt to taste! Although the price of this shark fin is relatively cheap, the soup is also very rich and delicious, and the fin needles are still very elastic after cooking.