Where do shark fins come from?

Shark fin is a relatively precious thing. Eating shark fin regularly has the effect of beautifying and nourishing the skin. Shark fin also has the effect of improving human immunity. It has many benefits to human health. Shark fin is very good for nourishing the body. Although shark fin has high nutritional value, most people don’t know much about shark fin and don’t know where shark fin comes from. So where does shark fin come from? The following introduces how shark fin comes from.

Where do shark fins come from?

Fishermen unload sharks caught from the sea from their fishing boats to the shore, then cut off the shark fins and sell them to purchasing dealers on the spot. That is shark fin, which is very popular on human tables. Shark fin traders transport these raw fins to the processing plant in Manta to dry them, and then export them to all parts of the world, where they will eventually become delicacies on the table.

Dried shark fin cooking

Dry-fried shark fin is a basic Sichuan dish.

1. Add clean water to the dried shark fins, simmer on low heat for four hours, then remove the fins, wipe off the sand on the fins, immerse them in boiling water, and simmer on low heat for four hours until the fins are fully soaked. Remove the fins, remove the bones, put them into a high heat pot, add clean water (covering the shark fins), green onions, ginger, and wine, and simmer on low heat until they are fully soaked. Pour out the original soup, and repeat this process four or five times in a row to remove the fishy smell of the shark fins. Then wrap the shark fin with gauze and stew it in chicken broth (the chicken broth should cover the shark fin).

2. Remove the bag and put the shark fin in the original chicken juice. Add soy sauce, MSG, wine, sugar, salt, onion, ginger, lard, pepper and other seasonings. Finally, add water chestnut powder. When the juice is dry, add a little chicken oil.

Crab roe shark fin recipe

Main ingredients and auxiliary ingredients: 100g of shark fin, 4g of refined salt, 2 live crabs, 1g of MSG, 3 cabbage hearts, 5g of soy sauce, 5g of scallion segments, 200g of chicken broth, 3g of sliced ​​ginger, 25g of wet starch, 3g of chopped scallions, 2 cooked salted duck egg yolks, 1g of pepper, 50g of cooked lard

Preparation method:

1. Wash the live crabs, tie the crab legs with fine hemp ropes and put them into the steamer. Steam them over high fire until cooked, take them out and use bamboo sticks to pick out the crab roe and meat. Pour 150 grams of chicken soup into a bowl, put the crab shell and crab body into the soup and wash out the crab roe, then put the removed crab meat into the soup bowl for later use, and stir the cooked salted duck egg yolk in the bowl.

2. Put the processed shark fins into a bowl, add chicken soup, 2 grams of fine salt, scallion segments, and ginger slices, steam them in a steamer over high heat until they are soft and well-seasoned, then blanch the cabbage hearts and set aside.

3. Place the wok on high heat, add 25 grams of cooked lard and heat it, add crab roe, crab meat and cooked duck egg yolk, pour in the steaming sauce, add soy sauce, salt and MSG, shake gently, pour in the starch sauce, push and shake the wok with a spoon, pour in the cooked lard, remove from the wok and serve on a plate, sprinkle with pepper, and place the choy sum around the edges for color.

Key process:

1. The sand on the wings should be removed cleanly, and the wing body should be kept intact.

2. The shark fins must be blanched in boiling water over high heat.

3. The crab roe and shark fin should be bright in color, the shark fin should be crispy and tender, and the taste should be distinctively delicious.