Description:The style of cooking is classified: Sichuan Cuisine | Seafood | Suit the taste of both old and young Taste: Salty and fresh Make the difficulty: The chef is (advanced) Make time: 150 minutes The materials: Do 150g fat hen's meat 750g ham l00g pig's... Braised shark's fin

• The style of cooking is classified: Sichuan Cuisine | Seafood | Suit the taste of both old and young
• Taste: Salty and fresh
• Make the difficulty: The chef is (advanced)
• Make time: 150 minutes

• The materials: Do 150g fat hen's meat 750g ham l00g pig's elbow 750g of jade spine shark's fin 750g soya bean bud
• Condiment: 5 grams of salt Continue 200 grams of wine 25 grams of sesame oil Very light blue section of 100 grams 100 grams of gingers 3750 grams of chicken soup Pig is 150 grams of oil
• Braised shark's fin method:
• 1.Select net jade spine wing spend, after boiling bubble soft, go to try impurity, sub bone,etc. best, float and boil in the boiling kettle for several times repeatedly, remove the impurity. It is in bulk to cut hen's meat; Pig's elbow shaves and washes and cuts open and cuts one clean, the ham is cut thick slice; Soya bean bud go end to end, it is loose for ginger to make.
  2.The frying pan is put on the very hot oven, 25 grams of oil are burnt to 40% hotly, put 25 grams of gingers, very light blue section of 25 grams to fry to put pigs, with 750 grams of chicken soup, continue 50 grams of wine, shark's fin to float for about 10 minutes and pull out, the soup, ginger, spring onions fall. According to have law float, twice, remove, behind the offensive smell, wrap shark's fin with the clean gauze and then.
  3.The frying pan is put on the very hot oven, 50 grams of oil are burnt to 70% hotly to put pigs, put 25 grams of gingers, very light blue 25 grams are fried, add chicken nugget, pig's elbow, ham slice to stir-fry before stewing for several minutes, in addition continue 4 grams of wine, fried sugar, Sichuan salt to fry evenly, then add 1500 grams of chicken soup, fry and boil, skim and float the foam, put the wing, move on the small fire for 2 hours.
  4.Frying pan put very hot oven, put pig oil cook until 60% hot, put soya bean bud fry, break, born, then go to the Sichuan salt to fry and hit evenly, put into the big round concave plate. Take out the shark's fin again, untied, put the shark's fin on the soya bean bud, accepted original juice which married the shark's fin densely with the very hot oven immediately, add gourmet powder, sesame oil to cook on the shark's fin.
  
• Note:
• Braised shark's fin is a famous and precious head dish in Sichuan Cuisine
  1." braised " It is a that enables all of decoction and permeates through the inside of raw materials or glues the method of cooking to attach to raw materials. Its skill and technique shows unique characteristics in the style of cooking of China. Suitable for raw materials such as deer's muscle, shark's fin, fish. While cooking, stew slowly with the middle fire, accept the juice naturally, avoid using the Gorgon euryale. There is characteristic with dense glossy bad smell to become dishes.
  2. Decoction of wing take right amount of, stay until wing familiar and extremely soft when the soup is of dense juice and thick, taking out the shark's fin. It is dense to accept original juice with the very hot oven, water it on the shark's fin.