Braised Shark's Fin in Rice Wine Sauce(huang men yu chi )

Braised shark's fin

Raw materials for stewed shark fin

There are 1750g yellow shark fin, 750g duck, 3000g hen, 15g sugar, 245g scallops, 25g Shaojiu, 250g ham, 250g scallion, 15g refined salt and 50g ginger.

Procedure of stewed shark fin

1. Stack the shark fin neatly on the bamboo grate.

2. Soak the scallops in warm water, remove the hard ribs with a knife, wash away the surface sediment, put them in a bowl, add proper amount of water, steam them thoroughly, and take them out for use.

3. Cut 5g ham into small pieces and set aside; cut 45g ham into thin slices and set aside.

4. After two hens and a duck are slaughtered, ham them, split them from the back, take out the internal organs, and wash the blood stains with water for use.

5. Put the shark's fin and bamboo grate into the pot, put the washed chicken and duck on the bamboo grate, then press on the shark's fin, put the scallion and ginger slices into the pot, add water, boil over high heat, decant the water, remove the scallion and ginger slices, so as to remove the bloody taste.

6. Pour 4000 grams of water into the pot and add 45 grams of ham

Characteristics of braised shark fin

This dish wing meat soft rotten, apricot yellow transparent, soft waxy smooth, taste very fresh, whole wing juicy.

Attention should be paid to when making braised shark's fin

Choose the whole yellow shark fin, namely Luzon fin. Simmer over low heat for 6 to 7 hours. One is tasty, the other is soft and rotten shark fin. Add enough water at a time, not water or soup. Because the stew time is longer, the seasoning is final.

Braised Shark's Fin in Rice Wine Sauce

Braised shark's fin is a famous traditional dish in Beijing. Old hens and other food materials are used in the production. This dish wing meat soft rotten, apricot yellow transparent, soft waxy smooth, taste very fresh, whole wing juicy.

raw material

There are 1750g yellow shark fin, 750g duck, 3000g hen, 15g sugar, 245g scallops, 25g Shaojiu, 250g ham, 250g scallion, 15g refined salt and 50g ginger.

make

1. Stack the shark fin neatly on the bamboo grate.

2. Soak the scallops in warm water, remove the hard ribs with a knife, wash away the surface sediment, put them in a bowl, add proper amount of water, steam them thoroughly, and take them out for use.

3. Cut 5g ham into small pieces and set aside; cut 45g ham into thin slices and set aside.

4. After two hens and a duck are slaughtered, ham them, split them from the back, take out the internal organs, and wash the blood stains with water for use.

5. Put the shark's fin and bamboo grate into the pot, put the washed chicken and duck on the bamboo grate, then press on the shark's fin, put the scallion and ginger slices into the pot, add water, boil over high heat, decant the water, remove the scallion and ginger slices, so as to remove the bloody taste.

6. Pour 4000 grams of water into the pot, add 45 grams of ham slices and steamed scallops, cook over high heat for 15 minutes, skim all the foam, and then simmer over low heat for about 6 hours. At this time under the fire, first pick out the chicken, duck, ham, scallops, pick up the chicken, duck scraps, take out the shark fin (with bamboo grate).

7. Put the stew in the frying pan with the thick sweat of the shark fin, heat it, and then put the shark fin (together with the bamboo grate) into the frying pan, and cook for about an hour. Then add clear soup and scallop soup, boil with fire, add chicken oil, sugar, salt, stew for 2 ~ 3 minutes, make it taste, take it out and put it in a flat plate, turn the shark fin into another plate; put a small amount of water starch into the shark fin soup in the pot, and harvest the thick juice. At this time, pour the thick method on the shark fin and sprinkle with ham powder.

be careful:

1. Choose the whole yellow shark fin, namely Luzon fin.

2. The effluent has a fishy smell.

3. Simmer for 6 to 7 hours. One is tasty, the other is soft and rotten shark fin.

4. Add enough water at one time, not water or soup in the middle. Because the time is longer, the seasoning is final.

Flavor characteristics

1. Luzon fin is a kind of yellow shark fin produced in the Philippines. There is a layer of fat like meat in this kind of wing. The wing tendons are arranged in the meat layer by layer. The gum is rich and the quality is the best.

2. "Braised shark's fin" is a famous official dish of the tan family in Beijing. It originated from Tan zongjun's family in the late Qing Dynasty. Tan zongjun liked to eat delicacies all his life. Since he was an official in the Imperial Academy, he became popular with his colleagues to entertain each other to satisfy his appetite. His son, Tan Wang Jianqing, is more particular about food than you.

In order to satisfy her son's desire, the mistress of the tan family and her family's ancient clothes paid great attention to learning the local famous ancient clothes. They kept improving in cooking and gradually formed a unique "Tan family dish". Later, it became more and more famous. Many officials and celebrities took advantage of the tan family's banquets and threw thousands of gold in order to enjoy their happiness. However, from the 1930s to the 1940s, there was almost no one in Beijing People don't know, so that Du once had the saying that "the opera world has no voice but doesn't learn 'Tan' (referring to tan Xinpei), and the food shop world has no mouth but praises' Tan '(referring to tan Jiacai)".

Among the Tanjia dishes, there are 100 famous dishes, among which seafood is the most famous, especially for shark fin, which has always been praised by people. Such as "three silk shark fin", "crab shark fin", "casserole shark fin", "stewed shark fin", "thick soup shark fin", "sea stewed shark fin" and so on, in all shark fin dishes, "stewed shark fin" is the best.

3. This dish is soft and rotten, bright apricot yellow, soft, waxy and smooth, delicious and juicy.

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Chinese PinYin : Huang Men Yu Chi