Ingredients: 500 grams of shark fin, 150 grams of chicken, 60 grams of bamboo shoots, 150 grams of winter mushroom, 50 grams of abalone silk, 50 grams of fish belly, 50 grams of ham wire. 80 grams of sea oil, 800 grams of chicken soup, 15 grams of cooking wine, 10 grams of white sugar, 3 grams of salt, 2 grams of MSG, 30 grams of wet starch, onion, ginger.
(1) First use the sweeping water for about 1 hour, in addition to the net and fried, with cool water. Then wash and then use it, and the wings can be removed. After the net wing bone, it is drifted with cool water, and then immersed in cool water for 5 to 6 hours, then steamed the cage to steam for about 1 hour. After removing, remove the original soup and then change the water and evaporated, steamed it to the collator of the shark fin.
(2) Before the fire processing, open the fish slope, smell it with nose, such as shark fins, there are other colloidal flavors, and then use water. When the first time I couldn\’t remove the net, with onions, ginger, until the shark\’s wings were spoiled.
(3) After the fire is hot, pour it into the big oil, enter the onion, ginger, stir fry, then add the cooking wine (half), chicken soup and shark fin, change the text to the chopsticks to clam the shark fins.
(4) Mushing good shark fin into the fire, add chicken, bamboo shoots, winter Ru, abalone silk, fish belly, ham silk, salt, salt, monosodium alcohol, cooking wine, etc. after boiling The thin wet starch is hooked.
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