Shark fin rice

1

Put the shark's fins into a pot of water and start warming up.

2

Turn off the fire when the water warms to 70-80 degrees.

3

Soak shark fins in a hot water pot for 12 hours. The water temperature must not exceed 80 degrees and the lowest temperature must not be lower than 40 degrees. When it is lower than 40 degrees, it must be heated once.

4

After soaking the shark fin for 12 hours, warm it for the last time. When the temperature rises to 70 degrees, take out the shark fin while it is hot, and use a flat shovel to remove the bones. The method is to hold the fin body with a towel in one hand, and use the shovel to stick the bones with the other hand to shovel in until the bones of the shark fin are separated.

5

Shark fins can be deboned completely or in sections.

6

Put the boned shark fin on gauze.

7

Wrap the gauze in front and back, and tie it firmly left and right.

8

Then put it into a pot that has been replaced with fresh water, and put some green onions and ginger in it.

9

Pour 10 grams of rice wine into the pan and bring it to a boil over high heat, then change to low heat and cook for an hour.

10

Soak for another 30 minutes before removing.

11

After taking out the wing pack, soak it in clear water, and then press with your hand until the water is not turbid.

12

Finally squeeze out the water, put it into a porcelain pot, add in the stock and place the onions and ginger on top.

13

Take another container, put the jade pillars in, and add onions, ginger, rice wine and clear water inside.

14

Put them into the cage and steam them for 1 hour and 30 minutes, then remove them for later use.

15

Remove the steamed yasu and set aside the yasu soup.

16

Break the jade pillars with your hands.

17

Twist the jade pillars as much as possible, and make them loose.

18

Pour appropriate amount of abalone juice into the Yao Zhu soup.

19

Stir well the Yao Zhu soup and abalone juice.

20

Pour a little oil into a stir-fry spoon on fire and fry the scallops.

21

Pan-fry the jade pillars out of the pan.

22

Wash the excess oil on the loose surface of the scallops with oil-absorbing paper.

23

Pour the scallops into the flavored dish and set aside.

24

Heat the wok again and add a little olive oil.

25

Saute chives and ginger slices in hot oil.

26

Then fish it out.

27

Pour the mixture of soup and yasu soup and abalone juice into a wok and bring to a boil.

28

Pick up the onions and ginger used to steam shark fins, and take out the shark fin package from the steamer.

29

The soup is thickened with water and starch, which is better to be slightly thicker than the stir-fried sauce.

30

After that, pour the soup into the stew cup.

31

Use chopsticks to remove about 50 grams of shark fin from the shark fin bag and put it into the soup. Cover the stew cup, place it in the cage and steam for another five minutes before serving.

32

Use stir-fried kale and oil sprinkled with silver teeth to complement the meal. The main character is rice, and the whole set of Yao Zhu pine trees is served for one person. You can also serve rice in a small bowl.

1. The rehydration time for shark fins depends on their size; large fins take longer, while small fins are faster. In short, the texture should be soft and tender for the best result. 2. It is best to choose skate fins as they taste better; rehydrating shark fins takes too much time, especially for large Sea Tiger fins, which require at least 2-3 days. While the quality is good, they are too expensive! Hehe! This type of yellow-meat fin is quite excellent, with a good texture and authentic flavor; it has more fin than meat, the meat connects to the fin, and it looks beautiful. It is the best choice for both grand banquets and casual meals! 3. When rehydrating the fins, the temperature must be maintained. It cannot be too high or too low; around 70 degrees is best. This allows for thorough soaking and prevents the collagen from being lost too quickly. The time should be kept to around 16-18 hours. 4. There is no need to season the sauce for serving over rice, because the dried scallop soup is slightly salty, and the abalone sauce is also salty. Combined with the supreme stock, the three are already savory enough. The goal is to enjoy the umami flavor, so there is no need to ruin it by adding more. 5. To make the supreme stock, use one hen, one pork front trotter, two slices of Jinhua ham, and two dried scallops. Bring to a boil over high heat, then simmer over low heat without bubbling for 3 hours. After filtering out the supreme stock, add water to the remaining ingredients and simmer over medium heat for another 3 hours to make the second stock. The second stock can be used for stir-fries or clay pot dishes.