Shark's Fin and Rice

Shark's Fin and Rice

1. Put the shark fins in a pot of clean water and start heating.

2. Turn off the heat when the water heats up to 70-80 degrees.

3. Soak the shark's fin in a hot water pot for 12 hours. The highest water temperature should not exceed 80 degrees and the lowest should not be lower than 40 degrees. When it is lower than 40 degrees, it must be heated once.

4. After the shark fin is soaked for 12 hours, heat it up for the last time. When the temperature rises to 70 degrees, take out the shark fin while it is hot. Use a flat spatula to remove the bone. The method is to hold the fin body with a towel with one hand and use the spatula to stick the spatula with the other hand. Enter until the flesh of the shark fin separates.

5. The shark fin is boneless, which can be removed whole or in sections.

6. Put the boneless shark fin on the gauze.

7. Wrap the gauze back and forth and fasten it to the left and right.

8. Then put it in a pot with fresh water, and put some green onion and ginger inside.

9. Then pour 10 grams of rice wine into the pot and boil on high heat, then change to low heat and cook for an hour.

10. Soak for another 30 minutes, then take it out.

11. After taking out the wing pack, soak it in clean water, and then press it with your hands until the water is not turbid.

12. Finally, squeeze the water to dryness, put it in a porcelain pot, add the broth and scallion ginger.

13. Take another container, put the scallops, and put green onions, ginger, rice wine and water in it.

14. Put the shark fin together in a cage and steam for 1 hour and 30 minutes, and then take it out for later use.

15. Take out the steamed scallops and set aside the scallop soup.

16. Twist the scallops by hand.

17. Twist the scallops as much as possible, and make them loose.

18. Pour the right amount of abalone juice into the scallop soup.

19. Stir the scallop soup and abalone juice well and set aside.

20. Pour a little oil into the frying spoon and fry the scallop pine.

21. Fry the scallops out of the pan.

22. Wash the excess oil on the surface of the scallop pine with absorbent paper.

23. Pour the scallop pine into the saucepan and set aside.

24. Heat the wok again and add a little olive oil.

25. Sauté the scallion and ginger slices in oil.

26. Then fish it out.

27. Pour a mixture of soup and scallop soup and abalone juice in a wok and bring to a boil.

28. Pick out the scallion and ginger for steaming shark fin, take out the shark fin bun from the steamer.

29. The soup is thickened with water starch, which is slightly thicker than the sauce of stir-fried vegetables.

30. After that, pour the soup into the stewing pot.

31. Use chopsticks to remove about 50 grams of shark fin from the shark fin packet and put it in the soup, cover the stew pot, and steam it for five minutes before serving.

32. Stir-fried Chinese kale and oiled ginger pinch are used to accompany the meal. The protagonist is rice, and the scallop pine is a full set for one person. You can also serve the rice in a small bowl.

Tips:

1. The method of raising shark fins depends on the size of the fins. The big fins are longer and the smaller fins are faster. In short, it should be soft and rotten.

2. It's best to choose ray shark fin to be more delicious, it takes too much time to grow shark fin, especially the big sea tiger fin, at least 2-3 days, the thing is good, too expensive! Ha ha! This kind of yellow meat wing is quite good, the taste is good, the taste is good, the wings are more and less meat, the meat fins are connected, the appearance is beautiful, and the big feast is the best!

3. Keep the temperature when sending wings. Too high temperature is not good, too low is not good, about 70 degrees is the best, one can be simmered thoroughly, and second, it can keep the collagen not to lose quickly. The time should be within 16-18 hours.

4. There is no need to season the soup of the rice bowl, because the scallop soup is slightly salty, and the abalone juice is also salty. With the soup, the three are delicious enough, and the food is delicious, so there is no need to Superfluous.

5. The soup is boiled using a hen, a pig's front elbow, two pieces of Jinhua ham, and two scallops. Bring to a boil on a high fire, without bubbling, and simmer for 3 hours. After filtering out the soup, add water to the remaining ingredients and simmer for 3 hours on medium heat to make the second soup. The second soup can be used for stir-fry or casserole.