Braised shark's fin root in brown sauce(hong shao chi gen )

Braised shark's fin root in brown sauce

Introduction:

"Many people say that the tip of the wing is poisonous and can't be eaten. I don't know if that's the reason. The tip of the wing is much cheaper than the middle wing. It's about ten yuan per kilogram. Food problems are exposed every day, and I don't know what kind of food I can eat. Anyway, I prefer to eat wingtip, which is cheap. The wingtip is relatively small, and it's easy to taste, and it's also suitable for my taste. "

Production steps:

Step 1: wash the root of the wing

Step 2: put it into a pot and boil to remove the blood

Step 3: wash again with water

Step 4: wash the root of the wing

Step 5: put oil ginger in the pot and stir until fragrant, then put in the root of wing

Step 6: add appropriate amount of soy sauce

Step 7: add the right amount of salt

Step 8: add some garlic, you can go fishy

Step 9: because the root of wing is easy to be cooked, and just remove the blood, bring it to a boil to collect the juice

Materials required:

Wing root: 500g

Salt: right amount

Soy sauce: right amount

Notice: it's better to blanch the wing root with boiling water.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: Original

Chinese PinYin : Hong Shao Chi Gen