Ingredients: shark fin, clear water.
Tools: Bowl, knife, rice cooker.
1. Take out a piece of dried shark's fin and put it in a bowl (don't use an iron pot or a copper pot, or the shark's fin will produce yellow spots), add water and boil for 5 minutes, turn off the fire and soak until the shark's fin expands, and change the water frequently.
2. Wait until the shark's fin becomes soft and then take it out. Scrape off the white layer on the surface with a knife. In fact, it means removing sand and cutting off the residual meat at the joint between the shark's fin and the fish with scissors.
3. Boil the water with a rice cooker, add the shark fins, cover the pot and cook for about 1.5 hours until the shark fins are separated.
4. Pick up the shark's fin, remove the fish bones and carrion, rinse it with clear water several times, then wrap the shark's fin with a clean cloth and blanch it with boiling water for later use. At this time, the shark fin bubble is completed.
Brief introduction of shark fin
Shark fin refers to the filamentary cartilage in shark fins, which is made by drying the fins of shark's chest, abdomen and tail. The reason why shark fin is edible is that it contains a kind of vermicelli-like fin rib, which contains about 80% protein, and also contains minerals such as fat and sugar.
Shark fin can be divided into two types: wing spreading and wing spreading. The row of wings, also known as abalone wings, adopts some conformal method when expanding, so that the wing needles are connected together through soft periosteum. Wool wings are fan-shaped and comb-shaped The scattered wings are made of thin and small shark fins, and the roots of the wing needles are separated into vermicelli. Generally, the winged needle is thicker and the periosteum is thicker.