The simple way to make braised shark fin, the practice of shark fin is homemade

Ingredients: 500g shark fin, 20ml oil, 6g salt, 1 tablespoon of oil, 3g sugar, 10ml cooking wine, 5ml aged vinegar, 2g green onion, ginger and garlic

Steps. 1. Wash the shark fin and cut the green onion, ginger and garlic into thin strips.

2. Add oil, put the shark fin in the pan, fry until the color changes slightly, then turn over and continue frying.

3. Add green onions, ginger and garlic, fry until the garlic fragrance comes out, then add an appropriate amount of cooking wine, aged vinegar, fry for a while, then add an appropriate amount of oil, and stir-fry evenly.

4. Add an appropriate amount of water, add sugar, salt, mix sweet and salty, and cook for about 5 minutes.

Ingredients. 1000 grams of shark fin, 200 grams of pork trotter tendons.

Accessories. 15 grams of starch.

Seasoning. 125 grams of salad oil, 10 grams of salt, 5 grams of soy sauce, 10 grams of monosodium glutamate, 10 grams of cooking wine, 300 grams of white soup of northern seafood.

Preparation of braised shark fin.

1.Tear the preliminarily processed shark fin into batches, open the hoof tendons, cut them into a bergamot shape with a knife, kill them in the soup respectively, and drain the water.

2.Put the pot on the fire, add 50 grams of oil, heat the oil, add the white soup, put in the hoof tendons, slightly add some salt water, cooking wine, soy sauce, monosodium glutamate and soup to cook. When the dish is flavorful, hook in the water and put it in a bowl.

3.Brush the pot clean, then put it on the fire, add 75 grams of oil, the oil is hot, add the white soup, add the shark's fin, add the remaining salt water, cooking wine, soy sauce, monosodium glutamate and white soup together, the soup boils, hook into the water thickening, wait for the juice to thicken, and serve on the burned hoof tendons.

Ingredients for roasted shark fins:

Ingredients: 50 grams of oily skin, 250 grams of tofu (north).

Excipients: 50 grams of magnolia slices, 50 grams of mushrooms (fresh mushrooms), 100 grams of daylily (dried), 50 grams of vermicelli, 10 grams of green garlic, 25 grams of starch (broad beans).

Seasoning: 2 grams of pepper, 5 grams of shallots, 5 grams of ginger, 2 grams of salt, 2 grams of sesame oil, 3 grams of monosodium glutamate, 5 grams of cooking wine, 2 grams of sugar.

Specialties of Roasted Shark Fin:

This dish is shaped like shark's fin, and it is fragrant and soft and delicious.

Teach you how to make roasted shark fin and how to make it delicious.

1.Tofu is pureed with a knife;

2.The tofu skin is simmered with a warm and damp towel;

3.Magnolia slices, mushrooms, yellow flowers, and green garlic are minced;

4.Soak the vermicelli in boiling water until soft and set aside;

5.Take a small pot and mix the tofu, magnolia slices, mushrooms, yellow flowers, green onions, ginger, starch, refined salt, pepper, sugar, and cooking wine into a filling;

6.Spread the tofu skin on the case, trim the tendons, smear with water starch, and then spread the filling flat on the tofu skin, about 1 cm thick;

7.Drain the vermicelli, stack neatly on the filling, and press slightly with your hands;

8.After the vermicelli is placed, it is steamed in the basket and taken out, and after cooling, it is used with a blade to form a large piece, which is a "shark fin" blank;

9.Take an iron pot, wash it and put it on the fire, add 100 ml of vegetarian soup, refined salt, monosodium glutamate, pepper, cooking wine, "shark's fin", boil over high heat, change to low heat and simmer, when the soup is thick, thicken with water starch, drizzle sesame oil, sprinkle with minced green garlic.

Tips for making roasted shark fins:

1.When making the "shark fin" blank, the filling on the tofu skin should not be too thick, and it is advisable to be 1 cm thick;

2.The vermicelli should be neat and tidy, and should not be messy and messy, which will affect the shape of the finished dish.

Tip - Food Restraint:

Starch (broad beans): Broad beans should not be eaten with snails.

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.