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Shark fin soup

1. Preparation materials: 20 grams of shark fin, 500 grams of ribs, 2 tablespoons of cooking wine, right amount of salt, 1 section of spring onions, 1 piece of ginger, a little pepper. Prepare the shark fin and ribs you need. Then soak the shark fin in cold water for 24 hours in advance. Spareribs need James water to remove blood foam. Then put the ribs finished with James water into a bowl and set aside. Then put the cooking wine, spring onions, ginger, ribs and shark fin into the casserole.

2. Prepare 200g shark fin, 1 firewood chicken, 5g salt, 2g monosodium glutamate, 1g pepper, 30g starch, soybean oil 10ml, yellow rice wine 10ml, soy sauce 10ml. First soak the shark fin in cold water overnight, depending on the size of the shark fin. When you squeeze your wings with your hands and feel a little soft, you can do it. Scrape off the whitish layer on the surface with a knife to scrape the sand. Scissors cut off the remaining meat attached to the body.

3. Shark fin soup is a traditional delicacy. Here are two kinds of shark fin soup: shark fin chicken soup and shark fin gum lean meat soup. Shark fin chicken soup:-main ingredients: shark fin, hen, Morchella, bamboo sheng and so on. -production steps: shark fin should be soaked and cleaned first, then stewed with spring onion and ginger water to remove fishiness and drain. Wash Morchella and set aside. Rinse Zhu Sheng after soaking.

4. Soak shark fin in cold water for 24 hours, soften and tear off, boil over low heat for 30 minutes, then change water and cook for another 30 minutes. James water with spareribs. Wash the spareribs in blanching water and set aside. Put in cooking wine, spring onions, ginger, ribs and shark fin in a casserole. Boil over high heat and simmer for 1 hour. Stew until the ribs are soft and rotten, then add chopped onions, pepper and salt, and shark fin soup can be made.

5. the practice of shark fin soup is as follows: prepare pure water for dry shark fin, soak shark fin with spring onion and ginger for 48 hours, change water 3 times in the middle, arrange the time on average, if possible, you can change spring onion and ginger every time, don't be reluctant to give up, shark fin is very fishy. After soaking, add new onion and ginger and steam for 1 hour. Pay attention to the water level. You need a fire all the way. After steaming, cut off the wing head meat, especially the golden hook wing.

The practice of making soup with shark fin

1. Prepare shark's fin and chicken. Choose beautiful little shark fin. Soak in cold boiled water for half an hour. Sanhuang chicken is washed and ready to be chopped piece by piece. Stew all the ingredients in a pot and simmer over high heat. The delicious little shark's fin chicken soup has been stewed, and the flavor can be adjusted to hold a bowl of soup.

2. Shark fin should be soaked and cleaned first, then stewed with spring onion and ginger water to remove fishiness and drain. Wash Morchella and set aside. Rinse Zhu Sheng after soaking. Blanch the chicken after cleaning up, then put it in a casserole with Morchella and ginger and add water. After the fire is boiled, turn to low heat and simmer for about two hours, then add shark fin and simmer for about 15 minutes. Finally, it can be seasoned according to your own taste.

3. First add dried shark fin to ginger slices and soak in hot water until the water is cool and then pour water. 2, hen, ribs, shark fin and ginger slices are washed and ready for use. Boil the ribs and chicken in a pot of hot water. 3, then add hens, ribs, sliced ginger, Codonopsis pilosula and red jujube to clear water, bring to a boil and simmer for 2 hours. 4, then pour the stewed chicken into the casserole, pour in the shark fin, and add the scallops to improve the freshness.

Shark fin bone soup

1. Main materials. Soak shark fin in cold water for 24 hours, soak and tear off, boil over low heat for 30 minutes, then change water and cook for another 30 minutes. James water with spareribs. Wash the spareribs in blanching water and set aside. Put in cooking wine, spring onions, ginger, ribs and shark fin in a casserole. Boil over high heat and simmer for 1 hour. Stew until the ribs are soft and rotten, then add chopped onions, pepper and salt. A finished picture of shark fin and spareribs soup.

2. Rinse the shark fin bone with clean water to remove impurities. Then add the right amount of water to the pot, add sliced ginger and green onions. Then add the right amount of cooking wine and boil over medium heat to remove the fishy smell from the shark fin bones. Boil and skim off the foam. After boiling, simmer over low heat for 2-3 hours, so that the nutrition in the shark fin bone is fully released. During this period, you need to constantly turn the wing bones to make them cook more evenly.

3. Soak the shark fin bone in advance, remove blood and impurities, and cut into small pieces for reserve. First soak the mushrooms in warm water and cut them into pieces. Cut the green onions into sections and slice the ginger. Boil a pot of water and blanch the shark fin bones in the pot. Add a small spoonful of salt to remove the fishy smell. Remove the shark fin bones from the blanched water and rinse them with clean water. At the same time, the pot after James water can also be washed and set aside.

4. Shark fin is foamed in advance. Soak shark fin in clean water and soak for 4-6 hours until shark fin softens. James water with spareribs. Put the pig ribs into a pot of water, boil and scald the water to remove blood and impurities. Rinse clean after fishing out and set aside. Make soup. Boil a pot of water, add pig ribs and sliced ginger, boil over high heat and simmer for 2 hours to make the soup more full-bodied. Add shark fin.

Step 1 the shark fin bone is soaked in clean water for half an hour. Step 2 blanch the ribs in hot water. Step 3 scald the spareribs and rinse thoroughly. Step 4 pour the right amount of boiling water into the pot and pour the soaked shark fin bones into the pot. Step 5 add blanched ribs. Step 6 add a few slices of ginger.

6. Prepare ingredients: shark fin, pig bone, Huai Shan, Qi Zi, mushroom, red jujube, ginger. Soak the mushrooms in Huaishan until soft cut, cut ginger, enucleate red jujube, wash and drain slightly. Blanch the pig bones and cross the cold river. Shark fin blanch water over a cold river. Pour pig bones, shark fin, mushrooms, Huaishan, red dates and ginger into the pressure cooker. Pour in the right amount of water and cooking wine. Cover the pot and bring to a boil for about ten minutes and turn to a low heat.

How to make shark fin soup

1. Put the dried shark fin in the soup pot, add clear water to the fire, boil the lid over low heat and soak. After the shark fin expands, scrape off the skin and wash it with sand. Put it into the pot and add water, cover with a low heat and remove from the fire. After its swelling, shave the black skin and rinse with clean water.

2. Soak the shark fin needle and add ginger slices, steam it with broth and set aside; stir-fry the crab roe in a spoon; put the bottom oil in the spoon, stir-fry the chopped spring onion and ginger in the pan, cook the broth and cooking wine; put the starch into the shark fin to thicken and put in the crab roe. Flavor features: salty taste, golden color, smooth taste.

3. Preparation: wash shark's fin and chop it into small pieces; cut chicken leg into small pieces; thin ham into thin slices; slices of fresh mushrooms and shiitake mushrooms; abalone slices. Pickled shark fin: put shark fin pieces into a bowl, add appropriate amount of cooking wine and sliced ginger, marinate for 20 minutes. Stir-frying materials: add the right amount of oil to the hot pot and stir-fry the chicken leg, lean ham, fresh mushrooms, shiitake mushrooms and abalone to make it fragrant.

4. First of all, add the clean shark fin to spring onion and ginger and steam it with broth to fully absorb the seasoning so that it can taste better during subsequent stewing. Secondly, the crab roe needs to be stir-fried in the spoon first to increase the aroma and flavor, and then set aside. Then, add base oil to the spoon, add chopped spring onion and ginger, cook stock and small ingredients, and add shark fin to stew. In the process of stewing, it is necessary to thicken the soup according to the concentration of the soup in order to maintain the clarity and taste of the soup.

5.-broth or water: right amount-salt: right amount-pepper: right amount of steps: soak shark fin bones in advance, remove blood and impurities, and cut into small pieces. First soak the mushrooms in warm water and cut them into pieces. Cut the green onions into sections and slice the ginger. Boil a pot of water and blanch the shark fin bones in the pot. Add a small spoonful of salt to remove the fishy smell.

6. practice (1) wash the mushrooms and soak them soft, put them in a large bowl and add half a bowl of water, steam them in an electric cooker for about 20 minutes, then remove and shred. Wash the water basin wings, add seasoning A, mix well and soak for about 10 minutes (stock should be covered with water basin wings). (3) blanch the shredded bamboo shoots in boiling water, remove them and put them in stock together with practice 1 and bring to a boil over medium heat.

Shark fin how to cook soup tastes good

1. Prepare shark's fin and chicken. Choose beautiful little shark fin. Soak in cold boiled water for half an hour. Sanhuang chicken is washed and ready to be chopped piece by piece. Stew all the ingredients in a pot and simmer over high heat. The delicious little shark's fin chicken soup has been stewed, and the flavor can be adjusted to hold a bowl of soup.

2. Shark fin chicken soup:-main ingredients: shark fin, hen, Morchella, bamboo sheng and so on. -production steps: shark fin should be soaked and cleaned first, then stewed with spring onion and ginger water to remove fishiness and drain. Wash Morchella and set aside. Rinse Zhu Sheng after soaking. Blanch the chicken after cleaning up, then put it in a casserole with Morchella and ginger and add water.

3. Ingredients: 30g shark fin, right amount of chicken, right amount of pig tube bone, right amount of salt, right amount of oil, right amount of pepper, first prepare the main ingredients: shark fin, warm and soak overnight. The next day, clean the fish on the shark's fin. Put the washed shark fin into the electric pressure cooker. Wash the pig bones and put them into the pot. Press the pepper with the back of the knife and put it into the pan. Add water, fill all ingredients and boil in electric pressure cooker for 90 minutes.

In order to better nourish the body, you can also use herbs such as safflower, salvia miltiorrhiza, peach kernel, Chuanxiong and so on to match shark fin soup. These herbs stewed with shark fin can not only increase the nutritional value of the soup, but also make the soup taste more mellow. Other ingredients with shark fin soup in addition, shark fin can also be cooked with magnolia slices, shiitake mushrooms, rape heart, dried scallops and other ingredients.

5. First add dried shark fin to ginger slices and soak in hot water until the water is cool and then pour water. 2, hen, ribs, shark fin and ginger slices are washed and ready for use. Boil the ribs and chicken in a pot of hot water. 3, then add hens, ribs, sliced ginger, Codonopsis pilosula and red jujube to clear water, bring to a boil and simmer for 2 hours. 4, then pour the stewed chicken into the casserole, pour in the shark fin, and add the scallops to improve the freshness.

Step: wash the dried shark fin and soak in clean water for more than 5 hours. Soak the dried golden mushroom in warm water and set aside. Put fresh water in the casserole, add shark fin, spring onion and ginger wine, salt soaked black fungus and golden mushrooms can be put into the pot together, the fire boil the thin bean curd that has been oiled in the home before, shredded and stewed with shark fin.