Shark's fin in casserole(sha guo yu chi )

Shark's fin in casserole

Raw materials for making shark fin in casserole

750 grams of shark fin, 50 grams of mushroom, 50 grams of Yulan, 50 grams of ham, 10 grams of pea seedlings, 5 grams of coriander powder.

Seasoning for shark fin in casserole

Soup 1000 grams, MSG, cooking wine, salt, oil, chicken oil each amount.

Steps for making shark fin in casserole

(1) Mushrooms, Yulan chips, ham, etc. are sliced, bean sprouts optional washing: factory net.

(2) Add lard into the spoon, heat it on the heat, add onion and ginger, fry the flavor, pour in the clear soup, add MSG, cooking wine and refined salt, boil the soup with high heat, remove onion and ginger, then add mushrooms, yulanpian and ham, pour the soup into the frying pan, slowly push the shark fin into the casserole, simmer on the low heat for about 20 minutes, drizzle a little chicken oil, sprinkle with bean sprouts, and serve with two plates of coriander Get up and serve.

Characteristics of shark fin in casserole

The soup is clear, delicious and salty

Shark's fin in casserole

Shark fin in casserole is a famous traditional dish in Beijing. It's a big dish in a high-class banquet. Shark's fin, that is, shark's fin, tastes delicious, is a kind of valuable seafood, produced in China's coastal areas. This dish must use the most advanced clear soup, choose the back fin, covered with casserole, no other raw materials, so it is also known as "casserole Tongtian shark fin".

essential information

Shark's fin in casserole

[cuisine] all

[Characteristics] Beijing cuisine

Main and auxiliary materials

Shark fin in water 500 g

Ginger 50g

Ham 25 g

Shaojiu 30 g

Shuifa yulanpian 20 g

Ginger juice 20 g

Shuifa mushroom 20 g

Refined salt 3 G

Rape heart 15 g

MSG 7.5G

Clear soup 750 g

Cooked chicken oil 25 g

Chicken soup 1000 g

Cooked lard 75 g

Green onion 50g

Cooking method

1. Cut ham and Yulan slices into 3.3cm long, 1.7cm wide and 0.17cm thick slices. Tear the mushrooms into small pieces. The scallions were cut into 5cm long segments (30g), filaments (15g) and minced (5g). Cut ginger into pieces (30g) and minced (20g).

2. Put the shark's fin in a cold water pot, boil it on a low heat, remove it, cool it in cold water, wash it and put it in a big bowl. Add cooked lard (25g) into the frying pan. When it is 80% hot on a high fire, add shredded green onion (7.5G) and minced ginger (7.5G), then add chicken soup (500g), Shaojiu (10g) and ginger juice (5g). Bring to a boil, pour into a large bowl containing shark fin, add scallion (15g) and ginger (15g), steam over high heat until 80% rotten (about 3 hours), remove shark fin (soup is not required), and wash with boiling water for 3 times to remove the fishy smell. Then, put the cooked lard (25g) in the frying pan. When it is 80% hot on the high heat, add shredded green onion (7.5G) and minced ginger (7.5G), then add chicken soup (500g), Shaojiu (10g), scallion (15g), ginger (15g), ginger juice (5g) and steamed shark fin. Bring to a boil, move to a low heat for 1 hour, remove the shark fin (soup is not required), and then wash off the fishy smell with boiling water.

3. Put the cooked lard (25g) into the frying pan. When it is 80% hot on the high heat, add the chopped green onion (5g) and ginger (5g), then add the clear soup, Shaojiu (10g), ginger juice (10g), mushrooms, ham, yulanpian, monosodium glutamate, refined salt and cooked chicken oil, and then add the fish wings. After boiling, pour it into the casserole, move it to the low heat to stew (keep the state of low heat). After stewing for about 20 minutes, put the rape heart into the casserole and serve it in the original pot.

Key technology

Water hairy shark's fin: first cut off the edge of the fin, then add water to cover the shark's fin, boil it with high fire, stop fire, cover it tightly for 1 hour, take out the shark's fin, remove the sand and black skin on the surface, rinse it in water for 3-4 times, then change the water to cover the shark's fin, boil it with high fire, turn to low fire for 2 hours, take out the shark's fin, remove the rotten meat and fin bone, and wash it. Then put the shark fin clip between the two bamboo grates, add water to cover the fin body, boil over high fire, turn to low fire, boil for 2 hours, decant the water, then soak in water for 20 hours, change the water every 4 hours, in order to get rid of the fishy smell. Then cut the shark fin from the middle, put it face down into the steaming bowl, put on a tight chicken leg, a ham stick, scallion and ginger, add chicken soup, steam for 2 hours, take out the decanter, pick out the chicken leg, ham stick, scallion and ginger. In the bowl, add scallion, ginger, cooking wine, chicken soup, and steam for 1 hour. When the needle can be pinched off by hand, remove the scallion and ginger, and put them in the refrigerator for storage at 4 ℃.

Flavor characteristics

1. Shark fin, the fin of shark, is a kind of valuable seafood with high nutritional price, which is produced in the coastal areas of China. It can be divided into three types: dorsal fin (also known as dorsal wing, cleaver), pectoral fin (also known as upper green wing, purse wing), caudal fin (also known as hook wing, fork wing). The dorsal fin is the best. Shark fin is cartilage tissue, which can be burned, stewed, simmered and stewed.

2. "Shark's fin in casserole" is a big dish in high-grade banquet. Must use the most advanced clear soup, choose the back fin, covered with casserole, no other raw materials at the bottom, so it is also known as "casserole Tongtian shark fin".

3. In Beijing, Wang Yijun, the top chef of fengzeyuan restaurant and the best chef in China, is the best at making this dish. His "shark's fin in casserole" is soft and glutinous with softness, mellow and strong without loss of freshness, with meaningful taste and pleasant appearance, which is highly praised by Chinese and foreign gourmets.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Sha Guo Yu Chi