Royal spareribs(gong ting pai chi )

Methods of arranging wings in court

Raw materials for making Royal spareribs:

Ingredient: 250g shark fin.

Ingredients: half hen, 100g ham, 250g lean pork, 50g minced fish, 5g cooked ham and 5g cucumber skin.

Seasonings for making Royal spareribs:

30 g cooking wine, 1.5 g refined salt, 50 g scallion, 25 g ginger, 15 g wet corn flour, 1 egg white, 250 g clear soup, 10 g chicken oil.

The steps of making the Royal spareribs are as follows:

1. Pour boiling water into the pan, put in the shark fin, heat it twice, remove it, wash it in cold water, and wrap it in clean gauze. Pour clear water into the pot, add hens, lean pork, ham and shark's fin bun, add scallion and ginger and 20g cooking wine, bring to a boil over high heat, skim the foam, move to low heat and simmer for about 6 hours, then pick out the shark's fin bun, open it to cool and divide it into 12 portions (other ingredients are not used).

2. Put the minced fish into a bowl, add a little cooking wine, refined salt, corn flour and chicken oil, and stir vigorously. Pour egg whites into the dish and use chopsticks to drain. Then foam in white and pour into the fish.

3. Put each shark fin into the plate according to the standard of 3-inch long and 1-inch wide, and spread a layer of minced fish paste on it; then fold the shark fin from the middle, so that half of the folded shark fin is buckled on the other half; then use a knife to spread 3 strips of minced fish paste on the shark fin (with a spacing of 1 point), and sprinkle with minced ham and cucumber skin, and then spread Steam in the drawer for 3 to 5 minutes, take out and place in another disc.

4. Pour clear soup into the soup pot, add a little cooking wine and refined salt, adjust the taste, heat and bring to a boil, skim the froth; dilute the corn flour with water, pour it into the pot, thicken it, pour chicken oil on it, and pour it on the Royal spareribs.

Royal spareribs

Ingredient: 250g shark fin. Ingredients: half hen, 100g ham, 250g lean pork, 50g minced fish, 5g cooked ham and 5g cucumber skin.

[raw materials]

Seasoning: 30g cooking wine, 1.5g refined salt, 50g scallion, 25g ginger, 15g wet corn flour, 1 egg white, 250g clear soup, 10g chicken oil.

[practice]

1. Pour boiling water into the pan, put in the shark fin, heat it twice, remove it, wash it in cold water, and wrap it in clean gauze. Pour clear water into the pot, add hens, lean pork, ham and shark's fin bun, add scallion and ginger and 20g cooking wine, bring to a boil over high heat, skim the foam, move to low heat and simmer for about 6 hours, then pick out the shark's fin bun, open it to cool and divide it into 12 portions (other ingredients are not used).

2. Put the minced fish into a bowl, add a little cooking wine, refined salt, corn flour and chicken oil, and stir vigorously. Pour egg whites into the dish and use chopsticks to drain. Then foam in white and pour into the fish.

3. Put each shark fin into the plate according to the standard of 3-inch long and 1-inch wide, and spread a layer of minced fish paste on it; then fold the shark fin from the middle, so that half of the folded shark fin is buckled on the other half; then use a knife to spread 3 strips of minced fish paste on the shark fin (with a spacing of 1 point), and sprinkle with minced ham and cucumber skin, and then spread Steam in the drawer for 3 to 5 minutes, take out and place in another disc.

4. Pour clear soup into the soup pot, add a little cooking wine and refined salt, adjust the taste, heat and bring to a boil, skim the froth; dilute the corn flour with water, pour it into the pot, thicken it, pour chicken oil on it, and pour it on the Royal spareribs.

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Chinese PinYin : Gong Ting Pai Chi