Scallop with yellow meat wings(gan bei huang rou chi )

How to make scallops with yellow meat wings:

Raw materials for making scallop yellow meat wings:

100g fresh scallops, 1kg dried yellow meat wings, 2.5kg old hen, 1kg stuffed duck, 150g ham, 25g green onion, 15g starch, 15g ginger, 5g monosodium glutamate, 10g sesame oil, 15g sesame (baked), 2 dried peppers.

Processing steps of scallop yellow meat wings:

1. Add the dried yellow meat wings to a boiling water pan, cook them over a high heat for 1 hour, then cook them over a low heat for 1 hour. After leaving the heat, soak them in the original pan for 3 hours, remove them, remove the sand, and wash them with cold water.

2. Boil the washed shark fin in a warm water pan over high heat, simmer for 4 hours over low heat, take it out, put it in a warm water basin, remove the fin bone and rotten meat, and then soak it in cold water for 3 hours.

3. Change the soaked shark fin into water and bring it to a boil. First, take out the tender one and put it in a cool water basin. Remove the crisp bone of the shark fin. Continue to cook the old one until it is soft and the crisp bone is removed. Then, soak it in cold water for 2 hours and wash it with cool water.

4. Put the cleaned shark fin into the pot again, boil it over low heat for 4 hours, soak it for 7 hours, take it out and wash it once, then soak it in cold water for 3 hours, boil it over high heat, remove the peculiar smell, fine sand and broken bones, and wash it again

The characteristics of scallop yellow meat wings are as follows

Scallops are delicious, shark fin is soft and juicy.

Scallop with yellow meat wings

Scallop and yellow meat wing is a dish with scallop, old hen and yellow meat wing as the main materials. It is made of ham, sesame oil and dry pepper by boiling, simmering and steaming.

brief introduction

Scallops with yellow meat wings

[cuisine] Korea

[Characteristics] scallops are delicious, shark fin is soft, and the juice is thick and mellow

Food materials

[raw materials]

100g fresh scallops, 1kg dried yellow meat wings, 2.5kg old hen, 1kg stuffed duck, 150g ham, 25g green onion, 15g starch, 15g ginger, 5g monosodium glutamate, 10g sesame oil, 15g sesame (baked), 2 dried peppers

Production method

1. Add the dried yellow meat wings to the boiling water pan, boil them over high heat for 1 hour, then lower the heat for 1 hour. After leaving the heat, soak them in the original pan for 3 hours, remove the sand, and then wash them with cold water. 2. Boil the washed shark fins in the warm water pan over high heat, then lower the heat for 4 hours, take them out, put them in the warm water basin, remove the fin bones and rotten meat, and then soak them in cold water for 3 hours 3. Then change the soaked shark fin into water and boil it to make it tender. First, take out the tender shark fin and put it in a cool water basin. Remove the crisp bone of the shark fin. Then, continue to cook the old shark fin until it is soft and the crisp bone is removed. Then, soak it in cold water for 2 hours and wash it with cool water 4. Put the cleaned shark fin in the pot again, boil it over low heat for 4 hours, soak it for 7 hours, take it out and wash it once, then soak it in cold water for 3 hours, boil it over high heat to remove the smell, fine sand and broken bones, and then wash it in cold water for three times. 5. Put the shark fin on a bamboo grate, cover it with a bamboo grate, and put it in an enamel pot (put 4 bamboo chopsticks at the bottom of the pot, so that the shark fin will not stick to the bottom of the pot). Put the chicken, duck, ham, scallion and ginger on the top, add 3kg of clear water, bring to a boil over high heat, simmer over low heat for 6 hours, leaving about 750ml of soup. Take out the chicken and duck for it, remove the tendons from scallops, wash them, add 100ml of chicken soup, steam for 2 hours, and scratch them 7. When serving, put the stewed shark's fin into the double ear pot, and then pour the stewed soup into the pot, add the dried pepper section, boil for 10 minutes, add the seasoning, then take out the shark's fin with the grate, buckle it in the disc, remove the bamboo grate. 8. Put the soup into the pot, put the scallop into the pot, boil it, mix the starch into the thick juice, pour it on the shark's fin, and then sprinkle the roasted sesame and a little ham powder

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Gan Bei Huang Rou Chi