Shark's fin with crab roe(xie huang pai chi )

Method of crab roe wing arrangement:

Raw materials for making crab roe wings:

Shuifa Yujie wings 750 g, crab roe 200 g, chicken soup 600 ml, cooking wine 75 g, refined salt 6 g, sugar 3 G, starch 40 g, soy sauce 25 g, monosodium glutamate 2 g, scallion 75 g, ginger 15 g, sesame oil 150 g, sesame 15 g (baked).

Processing steps of crab roe wings:

1. Put the Shuifa Yujie wings into the porcelain basin, add water, add 25g scallion, 5g ginger, 25g cooking wine, steam in the drawer until the shark fin is 80% rotten, take out the scallion, ginger, and decant the original soup.

2. Put water into the casserole, put shark fin into the casserole, sit on the fire, add 12.5g scallion, 2.5G ginger and 12.5g cooking wine, simmer thoroughly, take out, remove scallion and ginger and control dry water.

3. Heat up the frying pan, add 100 grams of sesame oil, heat up, add 12.5 grams of scallion and 2.5 grams of ginger, fry until fragrant, add crab roe, stir fry until red oil comes out, add 12.5 grams of cooking wine, cover the pan and simmer, then add soy sauce, refined salt and chicken soup, pick out scallion and ginger, add shark fin, cook thoroughly, add monosodium glutamate, and thicken with water starch

The characteristics of crab fin are as follows

Golden color, sweet taste, soft waxy, fat and fresh.

Shark's fin with crab roe

essential information

[recipe name] shark's fin with crab roe

[cuisine] Korea

[taste characteristics] golden color, sweet flavor, soft waxy, fat and fresh

Raw materials

Shuifa Yujie wings 750 g, crab roe 200 g, chicken soup 600 ml, cooking wine 75 g, refined salt 6 g, sugar 3 G, starch 40 g, soy sauce 25 g, monosodium glutamate 2 g, scallion 75 g, ginger 15 g, sesame oil 150 g, sesame 15 g (baked)

Production process

1. Put Shuifa Yujie shark's fin into a porcelain basin, add water, add 25g scallion, 5g ginger, 25g cooking wine, steam until the shark's fin is 80% rotten, take out the scallion and ginger, decant the original soup. 2. Put water into the casserole, put the shark's fin into the casserole, sit on the fire, add 12.5g scallion, 2.5G ginger, 12.5g cooking wine, simmer thoroughly, remove the scallion and ginger, control the dry water. 3. Heat up the frying pan, add 100 grams of sesame oil, heat up, add 12.5 grams of scallion and 2.5 grams of ginger, fry until fragrant, add crab roe, stir fry until red oil, add 12.5 grams of cooking wine, cover the pan and simmer, then add soy sauce, refined salt and chicken soup, pick out scallion and ginger, add shark fin, cook thoroughly, add monosodium glutamate, thicken with starch, and pour in sesame oil 50 grams of sesame oil, push evenly with a hand spoon, and then sprinkle with roasted sesame. Out of the pot, into the plate, you can

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Xie Huang Pai Chi