How to eat shark fin in the most delicious and nutritious way? How many hours do shark fins usually need to be stewed?

Shark fin is usually referred to as "shark fin" in the folk. As one of the traditional precious foods in China, it is one of the delicacies from the mountains and the sea. Shark fin is also called shark fin, shark fin, sand shark fin, golden thread dish, etc. Shark fin refers to the filamentous cartilage in the shark fin, which is made by drying the fins of the shark's chest, abdomen, tail, etc. According to relevant Chinese regulations, dishes made from protected animals such as shark fins shall not be provided in official receptions. Do you understand?

Contents of this article

1. How to eat shark fin in the most delicious and nutritious way

2. Shark fins are usually stewed for several hours

3. How to deal with shark fins

How to eat shark fin in the most delicious and nutritious way

You can make snowflake shark fin, which is delicious and nutritious. The method is as follows:

1. Prepare the ingredients: 200 grams of soaked shark fin, 8 egg whites, 120 grams of chicken breast, 20 grams of minced ham, 5 grams of green onion, 1 spoon of salt, 4 spoons of MSG, 2 spoons of milk, 1 spoon of cooking wine, and 2 spoons of water starch.

2. Put the soaked shark fin into cold water and boil slowly over low heat. Take out and rinse with cold water to remove the fishy smell. Put it into a steaming bowl and add 2 spoons of cooking wine, 5 grams of green onion, 1 spoon of salt, and 1 scoop of chicken broth. Steam it in a steamer over high heat until soft, then take out and drain the water.

3. Chop the chicken breast into minced meat, put it in a sesame bowl, add seasonings and mix well.

4. Take a large bowl and put the egg white into it and beat it into a foamy paste, with chopsticks standing upright in the middle. Then pour in the mixed minced chicken seasoning and stir slightly.

5. Heat the pan, brush it with cooking oil, leave two tablespoons of oil at the bottom of the pan, then pour in the egg batter and shark fin, stir-fry over medium heat, drizzle with a little chicken oil, gently put it on a plate, and sprinkle the chopped ham on top.

Shark fins are usually stewed for several hours

Shark fins are usually stewed for 5-6 hours. Shark fins are usually referred to as "shark fins" in the folk. As one of China's traditional precious foods, it is a kind of mountain and sea delicacies. Shark fins are also called shark fins, shark fins, sand shark fins, golden silk vegetables, etc. Shark fins refer to the filamentous cartilage in shark fins, which are made by drying the fins of the shark's chest, abdomen, tail, etc. According to relevant Chinese regulations, dishes made from protected animals such as shark fins shall not be provided in official receptions. Shark fins are mainly produced in coastal provinces of Guangdong, Fujian, Taiwan, Zhejiang, Shandong and the South China Sea Islands.

How to deal with shark fins

First, the shark fin is prepared as follows:

There are many procedures for swelling dried shark fins, the main ones are: soaking, stewing, and simmering. Depending on the thickness, tenderness and quality of the shark fins, the swelling method, time and heat will also be different.

The first process: soaking. Soak the shark fin in clean water. The water temperature should not exceed 40℃. Cold water is also acceptable. Before soaking, cut off the edge of the shark fin. The soaking time is generally about 10 hours. Change the clean water once, and continue soaking for another 10 hours. When the shark fin softens, proceed to the next process. The second process: stewing. Put the softened shark fin in a stainless steel bucket, add clean water and boil it on fire. Then simmer it on low heat for 2 hours. Take it out and scrape the sand on the shark fin with a knife, and wash the sand while scraping. If it is not scraped clean, put it in boiling water and stew it for a while, and then scrape it again. After scraping the sand clean, remove the bones and rotten meat, and rinse it repeatedly with clean water. In order to keep the shape of the shark fin intact and not rotten, you can put the shark fin on a piece of bamboo grating during stewing, and then cover the shark fin with another piece. Use bamboo chopsticks to string the two bamboo grates together. Ferment the shark fin until the bones are separated and the meat is soft, and then remove the bamboo chopsticks. This is conducive to bone removal. The third process: stewing. Put the processed shark fins into the pot, add onion, ginger, cooking wine (500g of shark fins plus onion, ginger, cooking wine can be about 50g) and water and continue to boil for 2 hours until the fin needles are soft. This process can also be steamed in a steamer for 1.5-2 hours, but the steaming method is only suitable for smaller shark fins with thinner fin plates.

The second is the method: 1. Soup is simmered with old hen soup, ham, scallops, dried shrimps, mushrooms, etc. For example, casserole shark fin, Korean ginseng stewed shark fin, etc.