How to cook shark's fin

Features Bright color, beautiful form, shark's fin is thick and fragrant, chicken is fresh and crispy. Suitable for winter consumption.

Raw materials

250 grams of shark's fin, a hen about 750 grams. 25g of ham, 25g of asparagus, 100g of pork, 25g of spinach. 25 grams of lard, 10 grams of soy sauce, 1 gram of pepper, grams of salt, 15 grams of cooking wine, 15 grams of ginger and green onion, 10 grams of chicken oil, 25 grams of second soup.

Making process

Baby hen slaughtered and dehairing, from the wing root openings to remove the internal organs, wash and remove the leg bone and neck bone to be used. Shark's fins into the boiling water pot blanch twice, remove the fishy flavor. Add ginger, onion, cooking wine into the boiling pot of boiling water, under the shark's fin even blanch twice and fish out for use. Ham, asparagus cut into two thick wire, and shark's fins and mix well, loaded into the chicken belly, and then a piece of clean gauze chicken wrapped into the disk, the opening upward. Pork washed and cut into 3.3-centimeter-long strips, and then the chicken leg bone, neck bone chopped into 3.3-centimeter-long sections. Frying pan on the fire, add lard to 50 percent hot (about 110 ° C), pour pork, chicken bones, add soy sauce, pepper, salt, cooking wine, ginger and onion and two soup, boil and remove the foam and pour into the boiling pot, then the package of chicken into the pot, wait for the boil, simmer over low heat until the chicken Huoba wings rotten when the fish, remove the gauze, the chicken arranged on a plate, blanch around the spinach heart. The original juice of the roast chicken will be decanted into the iron pot to boil thick, dripping into the chicken oil, up to pour on the chicken that is completed.