How do you cook shark fin stew? How to boil shark fin?

1.Use a stewed bowl (tile palm) to drop the bamboo chopsticks first, and add a bamboo grate to use at the bottom.

2.Use 2500 grams of boiling water in a pot, add 50 grams of Shao wine, 10 grams of refined salt, 20 grams of ginger, 25 grams of green onions, put in the wing needles and roll together for 5 minutes, pick up the ginger and green onions, pick up the wings and put them in the stew bowl. <

3.Pork knuckles, pork, pork ribs, each cut and pork skin from the pot and fry until fragrant, splash 50 grams of Shao wine, add two soups, 10 grams of refined salt, sugar, and then pour into the shark fin bowl, add 25 grams of ginger, 25 grams of green onions, coriander head, ham feet. Cover, use a charcoal stove to fire for 3 hours, pick up pork knuckles, flower meat, pig skin, pork ribs, ham legs and ginger, green onions, coriander heads, and then cover the old hen on both sides of the wings, turn to a simmer and stew for 1 and a half hours, and finally turn to a slow fire to stew for 1 and a half hours, and then pick up the old hen, shark fin soup and pour it into the pot, add monosodium glutamate, sesame oil, pepper, drop the nest, use chopsticks to pick up the thick fin needle to lay the nest surface, sprinkle 15 grams of shredded ham, and use the soup bowl to drag the silver needle through the boiling water to the bowl, add soy sauce, Grams of monosodium glutamate, 10 grams of shredded ham, and 1,000 grams of soup, as wings, are served with 2 plates of coriander and 2 small dishes of Zhejiang vinegar.

1.Chaozhou red stewed shark fin, the net fire depends on the stewing time to 6 hours, 6 hours is divided into three stages: the first 3 hours of fire, because the shark fin gelatin is not thick, the middle 1 and a half hours of simmering, is because the shark fin begins to have gelatin, the last 1 and a half hours of fire is weaker, is because the shark fin gelatinous is large, nearly collect the juice, and keep the fire road in a state that does not roll, so as to ensure that it is not enough to be hot, but also not scorched.

2.The process of soaking shark fin is to cut off 3 mm of the fin tail with scissors, then soak it in water for 6 hours, and then boil it in boiling water until the sand of the fin skin can be washed to a degree. Pour the shark fin and the raw water into a basin and soak it, and when the water is cold enough to start, scrape it clean with a knife.

Then boil the shark fin again with boiling water and slow fire, until it can be removed, and soak the shark fin in clean water. Then remove the hard cartilage of the shark fin, and the skin and stinky flesh of the wing feet. The shark fin is then boiled in boiling water.

Then take off the basin and cool it, soak it in clean water, roll the shark fin with boiling water again the next morning, then cool it, soak it in clean water again, roll it again at night, then bleach, and soak it again, and it takes 2 or 3 days of effort in the whole process of soaking shark fin, so that the shark fin itself can be watery enough and remove the smell. 3.At the end, when the shark fin is to be stewed, it must also go through a fishing and suing, that is, rolling the wings through with boiling water (that is, fishing), and then using a small amount of boiling water, adding Shao wine, soy sauce, ginger, green onion and shark fin to roll together (that is, Su).

6 slices of dried shark fin, add cooking wine and ginger slices in cold water and soak overnight;

Put white vinegar in a few puffs and cook over medium heat for 5 minutes;

Remove, rinse and remove the gum and sediment from the shark fin;

Cover, simmer for 2 hours and turn off the heat for 1 hour.

After the black chicken is slaughtered, the rib oil is torn off and the lump is slaughtered, the blood juice is rinsed, and drained.

Bring the water to a boil, pour in the chicken and put cooking wine and ginger slices on high heat;

Rinse the blood with cold water;

Heat a little oil in a pan, pour in the chicken and stir-fry over high heat until the water is dry;

Add plenty of cool water;

After the water is boiled, remove the floating water, pour it into the electric saucepan, put in the washed and dismantled shark fin, and put pepper and ginger;

Simmer for two hours; After the power is off, put salt and wolfberries and simmer for about ten minutes.

1. Soak the shark fin in boiling water, then scrape the sand on the skin with a knife, put the shark fin into a pot of cold water and reheat, and remove the water from the heat after boiling. After the water is cool, take out the shark fin, take off the fish bones, then put it in a pot of cold water, add a little alkali, simmer for about 1 hour after boiling, and when you can move it by hand, change the water and rinse it 1 2 times, you can cook.

2. Add water to the dried shark fin, simmer it on a low fire for four hours, wipe off the sand on the fin surface, then soak it in boiling water, simmer it for four hours, the wings can be penetrated, remove the bones, put it in the hot pot, add water (not shark fin), green onion and ginger, wine, simmer thoroughly, pour out the original soup, so that the shark fin can be simmered four or five times, and the fishy smell of shark fin can be removed. Then wrap the shark fin in gauze and stew it in the chicken broth (the chicken broth should be covered with shark fin).

3. Take off the bag, still put the shark fin in the original chicken juice, add soy sauce, monosodium glutamate, wine, sugar, salt, green onion, ginger, lard, pepper, etc. to taste, and finally add the rhombus powder, burn until the juice is dry, and then drop a little chicken fat.

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.

Shark fin chicken soup and shark fin fish maw soup are delicious. 1. Prepare shark fin, hen, morel, bamboo fungus and other ingredients for shark fin chicken soup; First, the shark fin is soaked and then cleaned, then the shark fin stewed in green onion and ginger water is drained after the fishy, the morel mushrooms are washed and soaked for later use, the bamboo fungus is soaked and washed, the chicken is cleaned and blanched in boiling water, and then the chicken, morel mushrooms and ginger slices are put into the casserole and added water, boiled over high heat and simmered for about two hours, then add shark fin and continue to stew for about 15 minutes, and the seasoning can be. 2. Prepare an appropriate amount of fish maw, lean meat, shark fin, red dates, ginger and other ingredients for shark fin fish maw soup; Wash the fish maw and shark fin first, and set aside; Then wash the lean meat of Shouling Sui and cut it into pieces; Prepare a casserole pot with lean meat, red dates, ginger, add water to boil, add fish maw and shark fin, simmer for about three hours, and season.

How to distinguish between real and fake shark fins 1, from the color and transparency to distinguish the real shark fin is white before soaking, and when it is matured, it becomes crystal clear translucent or nearly fully transparent, and the form is very full; In terms of color, the color of synthetic shark fin is golden yellow, and even if it is cooked after soaking, it will still appear pale yellow or yellowish-brown. 2. Look at its elasticity, toughness and taste, shark fin is rich in collagen, and the taste toughness is good. The fake shark fin has a very crispy taste, which is different from the natural shark fin taste, and it breaks when you break it by hand in terms of toughness. However, it should be noted that if you use warm water blisters, the situation is different, and the real shark fin soaked in warm water will break with a gentle pull of your hand, while the fake shark fin is not easy to break, because there is fish gelatin in the fake shark fin.

3. From the shape, the real shark fin is the filamentous cartilage in the shark's fin, and the end shape of the wangwu fin, that is, the real shark fin should have one end slightly round and thick, and the other end is tapering needle-like, and the wing needle is connected by wing flesh. The fake shark fin, that is, the synthetic vermicelli, is artificially cut out of length, not only does it have no fin meat, but both ends are also cut with a general thickness.

Ingredients: 100g of golden shark fin, 80g of dried tofu Accessories: appropriate amount of sesame oil, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of black fungus, appropriate amount of dried mushroom Steps:

1. Wash the dried shark fin 2, soak it in water for more than 5 hours 3. Soak the dried mushrooms in warm water and set aside. 4. Put water in the casserole, add shark fin, green onion and ginger cooking wine, and an appropriate amount of salt 5. Soak the black fungus and mushrooms in the pot together to stimulate the resistance, and boil over high heat 6. 7. So the ingredients and ingredients are put together, first high heat and then low heat, slowly boil for a few minutes, the fresh shark fin pot can be eaten, drop a few drops of small grinding sesame oil, the taste is more fresh and fragrant 9, you can enjoy it when you put it out.

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

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

Practice steps: 1. Main ingredients.

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

3. Blanch the pork ribs.

4. Wash the blanched pork ribs and set aside.

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.

Ingredients for making soup: shark fin, chicken, codonopsis, ginger, green onion, scallops, cheese.

1. Add the dried shark fin to the ginger slices and pour it into hot water to soak until the water is cool, then pour out the water.

2. Wash the hen, pork ribs, shark fin and ginger slices and set aside. Blanch the ribs and chicken in a pot of hot water.

3. Then add hen, pork ribs, ginger slices, Codonopsis, and red dates to the water, bring to a boil over high heat, turn to low heat and simmer for 2 hours.

4. Then pour the stewed chicken into the casserole, pour the shark fin into it, and add the scallop to enhance the freshness.

5. Finally, add a little more cheese, turn to low heat and simmer for another hour, as shown below.