Shark fin rice recipe

Sometimes we find that there are always a few people around us who like cooking very much. They regard cooking as a hobby. Every dish is their own successful work. We should not always envy others' talents. In fact, we can learn it. The following is an introduction to shark fin rice. Let's get started now.

1. Put the shark fins into a pot of water and start heating.

2. Turn off the heat when the water temperature reaches 70-80 degrees.

3. Soak the shark fin in a pot of hot water for 12 hours. The water temperature should not exceed 80 degrees and should not be lower than 40 degrees. If it is lower than 40 degrees, heat it once.

4. After soaking the shark fins for 12 hours, heat them for the last time. When the temperature reaches 70 degrees, take out the shark fins while they are still hot and remove the bones with a flat spatula. The method is to hold the fin body with a towel with one hand and use the other hand to shovel into the bones until the flesh and bones of the shark fin are separated.

5. Debone the shark fin, either whole or in sections.

6. Place the boneless shark fin on the gauze.

7. Wrap the gauze front and back and tie it tightly left and right.

8. Then put it into a pot with fresh water and add some green onion and ginger.

9. Pour 10 grams of rice wine into the pot and bring to a boil over high heat, then simmer over low heat for one hour.

10. Soak for another 30 minutes and then take out.

11. After taking out the wing bag, soak it in clean water, then press it with your hands until the water is no longer turbid.

12. Finally, squeeze out the water, put it into a porcelain pot, add the broth and add the green onion and ginger.

13. Take another container, put the scallops in, and then put onion, ginger, rice wine and water in it.

14. Steam the whole dish together with the shark fin in a steamer for 1 hour and 30 minutes, then take out and set aside.

15. Take out the steamed scallops and set aside the scallop soup.

16. Crush the scallops with your hands.

17. Crush the scallops as finely as possible and make them loose.

18. Pour appropriate amount of abalone sauce into the scallop soup.

19. Mix the scallop soup and abalone sauce and set aside.

20. Put a little oil in a wok and fry the scallops.

21. Fry the scallops until crispy.

22. Use oil-absorbing paper to clean excess oil from the surface of the scallop pine.

23. Pour the scallops into a sauce dish and set aside.

24. Put the pan back on the heat and add a little olive oil.

25. Heat the oil and sauté the scallions and ginger slices.

26. Then take it out.

27. Pour the mixture of broth, scallop soup and abalone sauce into the wok and bring to a boil.

28. Remove the scallions and ginger from the steamed shark fins and take the shark fin package out of the steamer.

29. Thicken the soup with water starch, and it is better to make it slightly thicker than the sauce for cooking.

30. After that, pour the soup into the stew pot.

31. Use chopsticks to take out about 50 grams of shark fin from the shark fin bag and put it into the soup. Cover the stew pot with the lid, steam it in the steamer for another five minutes and then serve.

32. Use stir-fried kale and fried silver-toothed cabbage as side dishes. The main dish is rice, and then add scallops and pine to make a complete serving for one person. Alternatively, serve the rice in a small bowl.

In fact, it is not particularly difficult to cook good dishes. It just requires effort. According to the above steps, prepare the ingredients and seasonings first, and then start making this shark fin rice.