Osmanthus shark fin is pale yellow in color, resembling osmanthus flowers, fresh and salty, soft and delicious. This dish was well received by Governor Rong Lu and his family at the Mid-Autumn Festival reunion feast in the East Flower Hall of the Governor's Office.
Ingredients 150 g of shark fin needles, 150 g of egg yolk, 30 g of minced ham. Seasoning 50 grams of large oil, 10 grams of cooking wine, 2 grams of salt, 2 grams of monosodium glutamate, 25 grams of green onion and ginger oil, and an appropriate amount of ginger water.
Production process
(1) Put the shark fin into the pot of boiling water, add the appropriate amount of alkali to boil, and then use the boiling water twice to remove the fishy and alkaline taste, fish it out and put it in the bowl.
(2) Add egg yolk, salt and ginger water, cooking wine, monosodium glutamate, etc. to the shark fin bowl and stir well with chopsticks.
(3) Pour the large oil into the sauté spoon, after heating, pour the shark fin and the mixed egg yolks in, simmer for a while, stir with a hand spoon, stir with a hand spoon, and fry until loose.
(4) Stir-fry and add green onion and ginger oil, place on a plate, sprinkle with minced ham on top and serve.
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