Stewed shark's fin in red sauce(hong dun yu chi )

Stewed shark's fin in red sauce

Raw materials for stewing shark's fin in red sauce

Wash 100 grams of wing needle, 1250 grams of guanglao hen, 750 grams of Huarou, 500 grams of spareribs, 750 grams of pig hands, 250 grams of pigskin, 100 grams of Shaojiu, 15 grams of sugar, 20 grams of refined salt, 5 grams of soy sauce, 50 grams of green onion, 50 grams of sesame oil, 50 grams of ginger, 50 grams of coriander, 100 grams of silver needle, 25 grams of shredded ham, 50 grams of ham feet, 10 grams of sesame oil, 1 gram of pepper, 2 small plates of Zhejiang vinegar, 1000 grams of Shangtang and 3000 grams of Ertang, 10 grams of monosodium glutamate.

Processing steps of stewed shark's fin in red sauce:

1. Use the stew bowl (tile fou palm) to drop the bamboo chopsticks first, and add the bamboo grate to the bottom.

2. Add 2500g boiling water, 50g Shaojiu, 10g refined salt, 20g ginger and 25g scallion into the pan, roll the needle for 5 minutes, remove the ginger and scallion, and put the wings into the stew bowl.

3. Chop pig's hand, pork, spareribs and pig skin, stir fry until fragrant, splash 50g Shaojiu, add 10g Er Tang, refined salt and sugar, then pour into shark fin bowl, add 25g ginger, 25g green onion, coriander head and ham feet. Cover it with charcoal stove, and use the fire of martial fire for 3 hours. Pick up the pig's hands, pork, pig skin, ribs, ham feet, ginger, onion and coriander heads. Then open the two sides of the chicken and cover it on the wings. Turn it to slow fire and stew for 1.5 hours. Finally, turn it to slow fire and stew for 1.5 hours. Then pick up the old chicken

Characteristics of red stewed shark fin

The wing needle is soft and smooth with rich fragrance.

To make red stewed shark's fin, you should pay attention to:

Chaozhou red stewed shark's fin takes six hours to stew. The six hours are divided into three stages: the first three hours of martial fire is due to the lack of gelatinous shark's fin, the middle one and a half hours of mild fire is due to the gelatinous shark's fin, and the last one and a half hours of fire is weaker because of the gelatinous shark's fin, which is close to the juice, so as to keep the fire path in a rolling state, so as to ensure enough fire and no scorch. The process of soaking shark's fin is to cut off the tail of shark's fin by 3mm with scissors, then soak it in water for 6 hours, and then simmer it in boiling water until the sand on the skin of shark's fin can be washed. Pour the shark fin and raw water into the basin and soak it. When the water is cooled to a certain extent, scrape it with a knife. Then use boiling water and slow heat to cook the shark fin again. When the bone can be removed, soak the shark fin in clean water. Then remove the hard cartilage of the shark fin and the skin and stinky meat of the foot

Stewed shark's fin in red sauce

Red stewed shark's fin is a traditional local dish in Guangdong Province, which belongs to Guangdong cuisine. This dish wing needle is soft and smooth with rich fragrance.

Dish name

Stewed shark's fin in red sauce

Cuisine

Cantonese cuisine

Manufacturing materials

Washed wing needle 1000g, ginger 50g, guanglao hen 1250g, coriander 50g, Huarou 750g, Yinzhen 100g, spareribs 500g, shredded ham 25g, Zhushou 750g, ham feet 50g, pigskin 250g, sesame oil 10g, Shaojiu 100g, pepper 1g, Tangse 15g, Zhejiao 2 saucer, refined salt 20g, Shangtang 1000g, soy sauce 5g, Ertang 3000g, Shengcong 50g, monosodium glutamate 10g.

Production process

1. Use the stew bowl (tile fou palm) to drop the bamboo chopsticks first, and add the bamboo grate to the bottom.

2. Add 2500g boiling water, 50g Shaojiu, 10g refined salt, 20g ginger and 25g scallion into the pan. Roll the needle for 5 minutes. Remove the ginger and scallion and put the wings into the stew bowl.

3. Chop pork, pork, spareribs and pork skin, stir fry until fragrant, splash 50g Shaojiu, add 10g Er Tang, refined salt and sugar, then pour into shark fin bowl, add 25g ginger, 25g green onion, coriander head and ham feet. Cover it with charcoal oven, and cook it for 3 hours in a military fire. Pick up the pig's hands, pork, pork skin, ribs, ham feet, ginger, scallion and coriander. Then cover the wings with the bare hen. Turn it into a mild fire and simmer for 1.5 hours. Finally, turn it into a slow fire and simmer for 1.5 hours. Then pick up the old hen, pour the shark's fin soup into the pot, add 7.5 grams of monosodium glutamate, sesame oil and pepper, and drop it In addition, use a soup bowl to drag the silver needle over the boiling water and drop it into the bowl. Add 2.5 g soy sauce, 2.5 g monosodium glutamate, 10 g shredded ham, and 1000 g soup as a wing match. Serve 2 dishes of coriander and 2 small dishes of Zhejiang vinegar.

be careful

1. Chaozhou red stewed shark's fin takes six hours to stew. The six hours are divided into three stages: the first three hours of martial fire is due to the lack of gelatinous shark's fin, the middle one and a half hours of mild fire is due to the gelatinous shark's fin, and the last one and a half hours of fire is weaker because of the gelatinous shark's fin, which is close to the juice, so as to keep the fire path in a rolling state, so as to ensure enough fire and no scorch.

2. The process of soaking shark's fin is to cut off the tail of shark's fin by 3mm with scissors, then soak it in water for 6 hours, and then simmer it in boiling water until the sand on the skin of shark's fin can be washed. Pour the shark fin and raw water into the basin and soak it. When the water is cooled to a certain extent, scrape it with a knife. Then use boiling water and slow heat to cook the shark fin again. When the bone can be removed, soak the shark fin in clean water. Then remove the hard cartilage of the shark fin, and the skin and stinky meat of the fin feet. The shark fin is then rolled in boiling water. The next morning, the shark fin is rolled over with boiling water, then bleached, then soaked in water, and then rolled at night, then floated and soaked again. It takes 2-3 days to soak the shark fin. Only in this way can the shark fin itself get enough water and get rid of the fishy smell.

3. In the end, when the shark fin needs to be stewed on fire, it must also be fished and cleaned once, that is, the shark fin is rolled again with boiling water (that is, fished), and then with a small amount of boiling water, add Shaojiu, soy sauce, ginger, scallion and shark fin to roll together (that is, cleaned).

characteristic

The wing needle is soft and smooth with rich fragrance.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Hong Dun Yu Chi