Where is the crab meat and shark fin dish from?

Shark fin is a relatively rare food ingredient in our lives and is very expensive. If you are a working class person, you definitely don’t eat shark fin very often, but for the rich, this kind of food is simply too much to eat. However, with the development of the economy, more and more people can afford to eat shark fins, and in some areas shark fins have even become a popular food. So where is the crab meat and shark fin dish from?

Crab roe and shark fin is a famous dish that combines deliciousness and nutrition, and belongs to Zhejiang cuisine. This dish has a mellow flavor and bright colors, which complement each other harmoniously and are pleasing to the eye. Shark fin contains lipid-lowering, anti-atherosclerotic and anticoagulant ingredients, and has preventive and therapeutic effects on cardiovascular system diseases.

Production process

1. Soak the shark fin in boiling water first, then scrape off the sand on it with a knife, and trim off the irregular edges and burrs;

2. Put the cleaned shark fins into a pot of cold water and bring to a boil, add a little alkali, and simmer for about an hour after boiling;

3. Remove the shark fins from the pot when they are still loose, then rinse them once or twice with water to remove the alkaline taste.

4. Put the soaked shark fins into boiling water, add scallions and ginger slices, and boil over high heat;

5. Then put the shark fin into a large bowl, add scallion knots, rice wine, 400 ml of broth, cover with pig fat, and steam in a steamer over high heat;

6. Steam until soft, take out, pick out the scallion knots and pork fat, drain the soup, and place on a plate;

7. Place the wok on medium heat, add 25g of cooked lard, heat until 50% hot, add scallion, minced ginger, crab meat and crab roe and stir-fry. After a while, add rice wine, high-quality broth and a little salt, simmer for a while and serve;

8. Put the wok on high heat, add the cooked lard and heat it to 70% hot, add the scallions and stir-fry until fragrant, add rice wine and high-quality broth and boil, pick out the scallions, push in the shark fin and add refined salt, switch to low heat and cook thoroughly, then cook over high heat;

9. Then add MSG, sprinkle with crab roe and crab meat, and pour in wet starch. When the soup is thick, pour cooked lard along the edge of the pot, drizzle with cooked chicken oil, and serve.