Sea red shark fin(hai hong yu chi )

Sea red shark fin method:

Raw materials for making Sea red shark fin

Ingredient: 300 grams of shark fin.

Ingredients: 500g river crab, half hen, 100g ham, 250g lean pork, 100g red carrot.

Ingredients for making Sea red shark fin:

30 g cooking wine, 1.5 g refined salt, 50 g scallion, 25 g ginger, 10 g wet corn flour, 200 g clear soup and 700 g cooked lard.

Processing steps of Sea red shark fin:

1. The processing method of shark's fin is the same as that of the court fin. Put the crabs in the basin, steam them in the upper drawer, take them out, peel off the shell, and pick out the crab meat and crab roe. Peel the carrots, wash them with clean water, put them on the vegetable mound, and cut them into shreds with a knife.

2. In a frying pan, add 50 grams of cooked pork and heat it to 50%. Add shredded carrots and fry them into mud. The oil turns red. Remove the shredded carrots and pour the oil into a bowl.

3. Add 20g cooked lard into the pan, stir fry the crab meat and crab roe, then add clear soup, add cooking wine, refined salt, scallion and ginger, adjust the taste, add shark fin, add Kao on low heat until the soup is thick, pour in corn flour diluted with water, hook it into sauce, pour in carrot oil, and then out of the pot.

Sea red shark fin

Haihong shark's fin is a kind of delicious food. The main raw material is 300g shark's fin. Ingredients: 500g river crab, half hen, 100g ham, 250g lean pork, 100g red carrot, etc.

[raw materials]

Ingredient: 300 grams of shark fin. Ingredients: 500g river crab, half hen, 100g ham, 250g lean pork, 100g red carrot. Seasoning: 30g cooking wine, 1.5g refined salt, 50g scallion, 25g ginger, 10g wet corn flour, 200g clear soup, 700g cooked lard.

[practice]

1. The processing method of shark's fin is the same as that of the court fin. Put the crabs in the basin, steam them in the upper drawer, take them out, peel off the shell, and pick out the crab meat and crab roe. Peel the carrots, wash them with clean water, put them on the vegetable mound, and cut them into shreds with a knife.

2. In a frying pan, add 50 grams of cooked pork and heat it to 50%. Add shredded carrots and fry them into mud. The oil turns red. Remove the shredded carrots and pour the oil into a bowl.

3. Add 20g cooked lard into the pan, stir fry the crab meat and crab roe, then add clear soup, add cooking wine, refined salt, scallion and ginger, adjust the taste, add shark fin, add Kao on low heat until the soup is thick, pour in corn flour diluted with water, hook it into sauce, pour in carrot oil, and then out of the pot.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Hai Hong Yu Chi