Braised Shark's Fin in White Sauce(bai ba yu chi )

Method of white braised shark fin

Raw materials for white braised shark fin

200 grams of shark fin. Chicken meat, fat duck meat, pork elbow meat each 25g, Caixin 50g, cooked lard 50g, chicken oil 25g, refined salt 5g, Shaojiu 10g. Green onion 10g, fresh ginger 10g, monosodium glutamate 0.5g, starch 30g.

Processing steps of white grilled shark fin

Wash and chop the hen meat, fat duck meat and pork elbow meat into small pieces, blanch them in boiling water, remove them, and wash the blood foam for use. Add clear soup, refined salt, Shaoxing wine and shark fin into the frying pan. Bring to a boil and drain the water. Then put the vegetable heart into the pot and take it out. Wash the shark fin with clean water, arrange it in order, and place it on the bottom of the bowl. Put chicken, duck, pork elbow, scallion, ginger, refined salt, Shaoxing wine on it. Pour it into the clear soup and steam it until rotten. Remove the chicken and duck. Pork elbow, onion and ginger are used for other purposes. Put cooked lard in a frying pan and heat it to 60% heat (about 132 ℃). Add scallion and ginger slices to make the flavor. Then add refined salt, milk soup and Shaojiu. Remove scallion and ginger. Add shark fin and cabbage heart. After boiling, skim the foam and simmer. When 1 / 3 of the soup is left, thicken with wet starch until the soup is thick

The characteristics of white grilled shark fin are as follows

The soup is full-bodied, the shark fin is soft, rotten and bright, and the fresh flavor is mellow.

Braised Shark's Fin in White Sauce

White braised shark fin is a famous traditional dish in Shandong Province, which belongs to Shandong cuisine. The soup is full-bodied, the shark's fin is soft, rotten and delicious. In Shandong, it is often served as the first course of a high-level banquet, and it has a long history. Most of the famous shops and restaurants in Shandong are run by Paitou, and Qingdao hotel is the most famous.

essential information

Dish name: Braised shark's fin

Cuisine: Shandong cuisine

Characteristics: the soup is rich, the shark fin is soft, rotten and bright, and the fresh flavor is mellow.

Cooking methods

Ingredients: 200g shark fin. Chicken meat, fat duck meat, pork elbow meat each 25g, Caixin 50g, cooked lard 50g, chicken oil 25g, refined salt 5g, Shaojiu 10g. Green onion 10g, fresh ginger 10g, monosodium glutamate 0.5g, starch 30g.

Method:

1. Wash and chop the hen meat, fat duck meat and pork elbow meat into small pieces, put them into the boiling water pot, remove them, and wash the blood foam for use.

2. Add clear soup, refined salt (1g), Shaojiu (10g) and shark fin into the frying pan, bring to a boil, remove and drain the water; then put the vegetable heart into the pan and remove it; wash the shark fin with clean water, arrange it in order, place it on the bottom of the bowl, put chicken, duck, pork, onion, ginger (10g each), refined salt (1g), Shaojiu (10g each), pour it into the clear soup and steam it up, Remove chicken, duck, pork elbow, onion and ginger and set aside.

3. Put cooked lard in a frying pan. When it is 60% hot over medium heat, put green onion and ginger slices (15g each) to fry the flavor. Then add refined salt (6g), milk soup and Shaoxing wine (5g). Take out green onion and ginger. Put shark fin (wing face down) and vegetable heart. After boiling, skim the foam and simmer. When 1 / 3 of the soup is left, thicken it with wet starch. When the soup becomes thick, add MSG and Linji Oil, ladle and plate.

Key technology

1. Shark's fin is the fin of a big shark, which is dehydrated and dried. Shark is a kind of ferocious fish, there are many kinds, there are more than 70 kinds in China. Shark fin is divided into tropical shark fin, temperate shark fin and frigid shark fin. Tropical shark fin is the best, the color is yellow white, known as yellow shark fin, Luzon in the Philippines is the best, known as "Luzon yellow". The color of shark fin in temperate zone is similar to that in tropical zone, but there are gray white shark fin with poor quality. Most of the shark fins produced in frigid zone are cyan, with poor quality, which is called green fin.

2. Use scissors to cut off the thin edge of the shark fin, then put it into the aluminum barrel, add boiling water, boil it with small heat (water can't be boiled) until it can burn sand, remove the pan from the fire, and rub it with hands when the water temperature is not too hot to remove a layer of sand on the surface. If the smoke does not drop sand, you can continue to simmer. After the sand is done, change the boiling water to simmer. Pay attention to check when cooking. Depending on its ability to remove the bone, remove the pot from the fire. When the water is not hot, gently remove the bone and cut off the rotten and deteriorated parts, and put them under the water pipe to make them swell and remove the fishy smell. Then open the bubble for half a day to make it soften and shrink, and spit out the fishy smell. At this time, use cool water to make a large bubble. Pay attention not to break the wing shape when making the bubble. In addition, when making the ham sand and removing the bone, handle it lightly, do not damage the wing shape, and keep the wing shape unbroken. If the shark fin is not used at that time, pour cold water (submergence) into it according to the required parts, and freeze it in the refrigerator. If there is no refrigerator, you can use cool water bubble on the cool place, change the water twice a day. Shark fin is old and tender. When stewing ham sand and bone, check it in time. Take out the tender one first, not the same as below, otherwise the quality will be affected.

3. Concentrate milk soup: 1500 grams of old hen, 1000 grams of pork, 1000 grams of pig leg bone. Green onion 100g, ginger 50g. Making method: Boil chicken, meat and bone in boiling water, then scrape and clean them in cold water. Smash the stick bone, chop the whole onion, and smash the ginger. In a pot of aluminum, add 5000 grams of cold water to the upper part of the fire, then add chicken, meat, bone, onion and ginger. Boil and drain the foam. Cover the lid and cook it in a hot pot. Until the chicken has reached the edge of the elbow, the chicken, meat, bone and so on will be filtered. 1 kg of raw materials to cook 1 kg of soup as the standard.

Flavor characteristics

1. Shark fin, which is the fin of shark, is one of the most valuable seafood. It is produced in the coastal areas of China. Yantai, Shandong Province is one of the important producing areas. Shark fin was used as a high-grade cooking material as early as Ming Dynasty. It is rich in protein, fat, calcium, phosphorus, iron and a variety of trace elements. It has the effect of tonifying kidney and preventing senility, strengthening tendon and bone. For human food, it can be grilled, simmered, burned and stewed. It is more delicious with clear soup and milk soup. "White grilled shark's fin" as a high-class banquet dishes and enjoy a reputation.

2. The soup of this dish is full-bodied, the shark fin is soft and rotten, the flavor is fresh, the taste is light and refreshing. In Shandong, it is often served as the first course of a high-level banquet, and it has a long history. Most of the famous shops and restaurants in Shandong are run by Paitou, and Qingdao hotel is the most famous. Qingdao hotel was opened in 1932 and expanded in 1970. Although it has undergone several changes, it has maintained the traditional flavor of Shandong famous dishes. Its business characteristics are mainly seafood, and its taste is light and tender; it is good at frying, exploding, baking, steaming and other techniques. Famous dishes include braised sea cucumber with scallion, Hibiscus in shellfish, grilled abalone, anchovie roll, fried conch, prawn, crispy chicken, Shandong steamed pill, etc. The production of high-grade seafood is quite particular. Su Guoyuan, a special cook of this restaurant, won the best prize in Shandong cuisine Grand Prix in 1987 and was highly praised by experts and colleagues

Another way

Ingredients: 1 000 grams of cooked pork, 500 grams of cooked chicken leg, 2 vegetable hearts, 100 grams of dried mushrooms, 50 grams of ham, 50 grams of bamboo shoots, 50 grams of Shaojiu, 2 grams of monosodium glutamate, 1 gram of ginger juice, 5 grams of refined salt, 3 grams of milk soup, 500 grams of refined lard, 200 grams

Method:

1. Tear the shark fin into a large number of needles, and use the soup to kill the fishy smell. Put the pan mat on the plate, cut the mushrooms, bamboo shoots and ham into 2cm thick slices, and spread them symmetrically and evenly on the pan mat. Then spread the shark fin needle outward and evenly on the top. Then, put the chicken legs and elbow meat on the shark fin.

2. Set the frying pan on the fire, add 200g of cooked lard, 500g of milk soup, 1g of refined salt, 1g of Shaojiu and 2G of ginger. Put the spread shark fin in the pan, buckle it with a plate, grill it with a high heat for 10 minutes, then grill it with a low heat until it tastes good. Pick up the chicken leg and elbow meat, hold the pan mat with a leaky spoon and buckle it into the grilling plate.

3. Put 2 grams of refined salt, 1 gram of Shaoxing wine, 3 grams of ginger juice and 1 gram of monosodium glutamate into the pot, and collect the juice over high heat. Put vegetable heart around the dish and pour the collected juice on the shark fin of the dish.

Key technologies:

1. Cut off the thin edge of the shark fin to prevent the sand from entering into the fin when it is swollen. Then soak it in cold water until it softens for 10-12 hours, and cook it in a boiling water pan 1 hour, stew in boiling water until most of the sand bulges, use a scraper to scrape and wash, remove the sand, if it can't be removed, it can be removed by scalding in boiling water again. Cut most of the shark fin, put it into a bamboo basket, cover it and put it into a pot to stew, so as to avoid the shark fin breaking when the water is boiling. Simmer hard for 5-6 hours, soft and tender for 4-5 hours, take out when all hair is full, and then wash with clean water to remove peculiar smell.

2. Chai chicken should be used for chicken legs, but broiler should not be used, because although the broiler is tender, it has little taste and slightly sour taste, while Chai chicken is hard and full of taste.

Flavor characteristics:

1. "Baiba" is one of the traditional cooking techniques of Zhongzhou cuisine. As early as the Qianlong period of the Qing Dynasty, it was as famous as "Hongba" of Fujian cuisine and became famous in the world. It is known as "Nanbei Erba". "Grilling" is to put raw materials neatly on the pan pad, and use the heavy oil of milk soup for a long time

Chinese PinYin : Bai Ba Yu Chi