Braised Shark's Fin in Chaozhou Style
7426
難度
★★★★
材料
做法
Ingredients
|
|
|---|---|
| 1200g | rehydrated shark’s caudal fins |
| 3600g | second stock |
| 75g | Shaoxing wine |
Ingredients of Braising
|
| 900g | pork totter |
| 150g | lean pork |
| 38g | Jinhua ham |
| 6 | chicken feet |
| 300g | old hen |
| 38g | ginger slices |
| 3~4 stalks | spring onion | Seasoning: |
| 2 tsp | dark soy sauce |
| 1 tbsp | Jinhua ham gravy |
| 1/4 tsp | MSG |
 |
做法 |
|---|---|
| 1 | Pack rehydrated shark's caudal fins in cotton bag. |
| 2 | Pack all the Ingredients of braising in a cotton bag. |
| 3 | Bring second stock to a boil, add shark's fins and Ingredients of braising, cook for 3 hours. Cook it until the shark's fins becomes smooth and tender. |
| 4 | For testing, put one strip of shark's fins on finger, if both ends droop and stick together like a cross, the shark's fins are done. |
| 5 | Heat shark's fin s and soup, add seasoning, thicken with a little cornstarch solution. Serve in bowl with coriander leaves and dark vinegar. |
