Fin Rice (yu chi lao fan )

Fin Rice

Introduction:

Production steps:

Step 1: put the shark fin into the water pot and start heating.

Step 2: turn off the fire when the water rises to 70-80 degrees.

Step 3: soak the shark fin in a hot water pan for 12 hours. The maximum water temperature should not exceed 80 degrees and the minimum temperature should not be lower than 40 degrees. When the temperature is lower than 40 degrees, it should be heated once.

Step 4: after soaking the shark fin for 12 hours, heat it for the last time. When the temperature rises to 70 ℃, take out the shark fin while it is hot and remove the bone with a flat shovel. The method is to press the shark fin body with a towel in one hand and stick the bone with a shovel in the other hand until the bone and meat of the shark fin are separated.

Step 5: remove the bone from the shark fin, either in whole or in sections.

Step 6: put the boneless shark fin on the gauze.

Step 7: wrap the gauze back and forth, and tie it firmly.

Step 8: then put it into the fresh water pot, and put some green onion and ginger in it.

Step 9: pour 10 grams of yellow rice wine into the pot, bring to a boil over high heat, and then lower the heat for one hour.

Step 10: soak for another 30 minutes, then remove.

Step 11: after taking out the wing bag, soak it in clean water, and then press it by hand until the water is not muddy.

Step 12: squeeze out the water and put it into the porcelain pot. Add the soup and the ginger.

Step 13: put ginger, scallion and rice wine into the container.

Step 14: steam the shark fin in the cage for 1 hour and 30 minutes, then take it out.

Step 15: take out the steamed yaozhu and prepare the yaozhu soup.

Step 16: crush Yao Zhu by hand.

Step 17: the more broken the Yao column is, the better. It should be loose.

Step 18: pour proper amount of abalone juice into yaozhu soup.

Step 19: mix the yaozhu soup and abalone juice.

Step 20: add a little oil into the frying spoon and fry the yaozhu pine.

Step 21: pan fry the yaozhu.

Step 22: clean the excess oil on the surface of Pinus yaozhusong with oil absorption paper.

Step 23: pour the yaozhu pine into the saucer.

Step 24: heat the wok again and add a little olive oil.

Step 25: saute ginger slices with oil.

Step 26: then take it out.

Step 27: add the mixture of Shangtang and yaozhu abalone juice into the frying pan and bring to a boil.

Step 28: take out the scallion and ginger for steaming shark fin, and take out the shark fin bag from the steamer.

Step 29: thicken the soup with starch, slightly thicker than the sauce of stir fry.

Step 30: after that, pour the soup into the stew.

Step 31: take about 50 grams of shark fin from the shark fin bag with chopsticks, put it into the soup, cover the stew cup, steam it in the cage for another five minutes, and then serve it.

Step 32: use stir fried kale and oil spilled silver teeth to match the food, the main character is rice, and then with yaozhu pine as a full set. You can also put the rice on the table in a small bowl.

Materials required:

Ray shark fin: 150g in a small piece

Soup: 50ml

Starch: 5g

Kale: 150g

Mung bean sprouts: 100g

Yaozhu: 18g

Shredded Hangzhou pepper: 5g

Scallion: 100g

Ginger: 60g

Yellow rice wine: 20g

Chicken powder: 2G

White pepper: 1g

Abalone juice: 5g

Salt: 2G

Sugar: 1g

Pepper: 1g

MSG: 1g

Note: 1, the rise of shark's fin, according to the size of the wings and hair time, big wings to longer, small wings to faster, in short, to soft rotten taste is good. 2. It's better to choose ray shark's fin. It takes too much time to grow shark's fin, especially the big sea tiger's fin. It needs to grow for at least 2-3 days. It's good, too expensive! ha-ha! This kind of yellow meat wings is quite good. It tastes good. It has more wings and less meat. The meat wings are connected. It looks beautiful. It's the best for a big banquet and a small drink! 3. Keep the temperature when making wings. If the temperature is too high or too low, it's best to make it at about 70 degrees. First, it can be stewed thoroughly. Second, it can keep the collagen from losing quickly. Time should be 16-18 hours. 4. There is no need to add seasoning to the soup of Laofan, because yaozhu soup is slightly salty and abalone juice is salty. With the soup, the three are delicious enough. What you eat is delicious, so you don't need to add to the cake. 5. Soup boil, is a hen, a pig elbow, Jinhua Ham two pieces, Yao Zhu two pieces, the fire boil, slow fire do not bubble, simmer for 3 hours. After filtering out the soup, add more water to the remaining raw materials, and simmer for 3 hours over medium heat to make the second soup. Two soup can be fried vegetables, can also be casserole type.

Production difficulty: ordinary

Process: steaming

Production time: several days

Taste: other

Chinese PinYin : Yu Chi Lao Fan