Description:The style of cooking is classified: Shandong cuisine | Seafood | Suit the taste of both old and young Taste: Fresh Make the degree of difficulty : Ganish food (intermediate ) Make time: 30 minutes The materials: Water hair shark's fin is 200 grams C... White steamed shark's fins

• The style of cooking is classified: Shandong cuisine | Seafood | Suit the taste of both old and young
• Taste: Fresh
• Make the degree of difficulty : Ganish food (intermediate )
• Make time: 30 minutes

• The materials: Water hair shark's fin is 200 grams
• Condiment : Hen's meat , fat duck's meat , pig elbow meat 25 grams , 50 grams of dish heart , 50 grams of well done lard , 25 grams of chicken oil , 5 grams of refined salt , continuing 10 grams of wine respectively. The spring onions are 10 grams , 10 grams of fresh gingers , gourmet powder is 0.5 grams , starch is 30 grams.
• White steamed shark's fins method:
• 1, : Clean and chop hen's meat , fat duck's meat , pig's elbow meat into small one, put the boiling water pan to scald and pull out, clean the blood foam for use. Frying pan add clear soup, refined salt, continue wine, shark's fin, pull the net moisture of drip out after being boiled. And then put the dish heart into the pan and float to pull out. Clean the shark's fin with the branch water, it is neat to arrange, one yard of ground floors in the large bowl, put chicken nugget , duck's lump , pig's elbow meat lump and spring onions , ginger slice , refined salt above, the cage is steamed rottenly on continuing the wine, pouring the clear soup into, take out and pick up the chicken nugget , duck one. It uses pig's elbow meat lump , spring onions , ginger. The well done lard is put in the frying pan , burn when 60% is hot (about 132 degrees Centigrade ) while using , put the spring onions , a slice of fragrant smell of cooking out of ginger, refined salt , milk soup in addition , continue wine pull out spring onions and ginger , put the shark's fin , dish heart, skim foam of floating after being boiled , use instead little fire is it stew to cook over a slow fire , treat left one hour such as juice such as soup, put the wet starch and thicken soup , when the soup becomes extract , put the gourmet powder , drench the chicken oil, turn over the spoon and put one greatly
  
• Note:
• Nutritive value: Shark's fin - The shark's fin is the fin of the shark but dried , the fin can be divided into dorsal fin , pectoral fin , anal fin , tail fin according to its position grown. Ask spine wing , carry wing or chopper wing with what dorsal fin make , many and meat little wing have, ...??All shark's fin menus ??
  
  . Affiliated style of cooking: Shandong cuisine - The Shandong cuisine is abbreviated as Shandong cuisine, known as northern representative dish, representatives of the culianry culture of the Yellow River Basin too, it is one of the famous eight big cuisines in China, it, to Beijing , Tianjin , North China , Northeastern ground ...??All Shandong cuisines ??
  
  This text comes from: Detailed source of 123 table delicacies networks (HaoChi123.com ): http://www.haochi123.com/S_Caipu/Data/Detail_Caipu_565256782.htm