Crispy Shark Fin Soup
1.
(1) 600g water-fat shark fin, add 25g ginger juice to blanch water, put 250g second soup, 25g cooking wine, 3g chicken powder and steam it in the basket for 30 minutes
2.
(2) Divide the shark fin juice into the onion jar
3.
(3) Add 5g refined salt, 2g monosodium glutamate, and pepper to the upper soup, put them in the onion jar, cover the pastry, and put it in the refrigerator at 4℃ for 1 hour;
4.
(4) Take the raw shark's fin in the refrigerator, and bake it in the oven at 180℃ for 30 minutes with the egg mixture, and the color will be golden.
Tips:
Use cold soup for pastry soup, otherwise it is not conducive to pastry.
The puff pastry will not collapse easily after being frozen.
