Shark fin with fire heel(huo zhong yu chi )

Fire heel shark fin method:

Raw materials for making fire heel shark fin

Shuifayujie shark fin 400g, ginger juice 25g, Shaojiu 100g, Jiate boneless cooked ham heel 150g, refined salt 5g, monosodium glutamate 5g, cooked lard 100g, pig fat 100g, clear soup 400g, pea seedling 10g, wet starch 30g, scallion section 10g, cooked chicken oil 25g, scallion knot 20g.

Steps of making fire heel shark fin:

1. Stir the shark fin in a boiling water pan, place it in a large bowl, add 50g Shaojiu, 350g Congjie and clear soup, cover it with pig fat, steam it in a steamer with high heat until soft, take out the shark fin, remove Congjie and pig fat, and decant the soup.

2. Cut the ham heel into long cubes, put them in a bowl, add 15g Shaoxing wine, steam for 30 minutes on the steamer, decant the marinade for use, leave 2 pieces of ham heel, and put the rest into the center of the plate.

3. Set the frying pan to high heat, cook 75 grams of lard until 70% heat, add onion to stir up the flavor, add 35 grams of Shaojiu and 50 grams of clear soup. Later, remove the onion, add shark fin, ginger juice and ham heel juice. After boiling, turn to low heat for about 5 minutes, then turn to high heat, add refined salt and monosodium glutamate, dilute the wet starch, drizzle and gently turn the frying pan,

The characteristics of fire heel shark fin are as follows

"Fire heel shark's fin" is a kind of delicious dish, which combines the precious shark's fin with Jinhua ham, a famous specialty in Zhejiang Province. "Fire heel shark's fin" is the first dish in the banquet, which is rich in the mellow flavor of ham and moist in the soft and waxy wings. It's delicious and elegant.

When making fire heel shark fin, you should pay attention to:

Fire heel is the hoof of ham. It has thin skin and little fat. Sauce, pepper, fennel and other condiments should not be used when cooking, otherwise it will lose its unique flavor. When the shark's fin is soaked in clear soup, it should be soaked in the shark's fin. Steam the wings until very soft.

Shark fin with fire heel

Fire heel shark fin is a famous traditional dish in Zhejiang Province. It's delicious and elegant. It is a special dish with the combination of shark fin and Jinhua ham, a famous specialty in Zhejiang Province. The first course of the banquet is the mellow ham and the soft and waxy shark fin.

essential information

Fire heel shark fin

Zhejiang cuisine

[Characteristics] it tastes mellow and elegant.

Food materials

Shuifa Yujie shark fin, 400g ginger juice, 25g Shaojiu, 100g refined salt, 5g wet starch, 30g extra boneless cooked ham heel, 150g monosodium glutamate, 5g cooked lard, 100g pig fat, 100g scallion, 10g cooked chicken oil, 25g scallion knot, 20g pea seedling, 10g clear soup, 400g

Production process

1. Stir the shark fin in a boiling water pan, add 50g Shaojiu, 350g Congjie and clear soup in a large bowl, cover with pig fat, steam the shark fin with high heat until soft, remove Congjie and pig fat, and decant the soup.

2. Cut the ham heel into long cubes and put it in a bowl. Add 15g Shaoxing wine. Steam for 30 minutes in the steamer. Decant the marinade for use. Leave 2 pieces of ham heel and put the rest in the center of the plate.

3、 Put 75 grams of lard in the frying pan and heat it to 70% heat. Add 35 grams of Shaojiu and 50 grams of clear soup. Later, remove the scallion, add shark fin, ginger juice and ham heel juice. After boiling, turn to low heat and cook for about 5 minutes. Then turn to high heat. Add refined salt and monosodium glutamate. Dilute the wet starch. Gently turn the frying boiler while pouring, and pour along the pan 25 grams of cooked lard, put in the blanched pea seedlings, pour in the cooked chicken oil, take out the pot and put it on the ham heel on the plate. At the same time, cover 2 pieces of ham heel on the shark fin.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Huo Zhong Yu Chi