Shark fin is not only fresh but also slippery, phoenix shark fin soup is practiced

Shark fin nutritional analysis:

The nutritional value of shark fin soup, although the dried product contains protein as high as 74.6%, the total fat content is 0.35%, glycine 10.22%, proline 3.94, but due to the lack of tryptophan, it is incomplete protein, and it cannot play a role in the human body after eating. Therefore, if you do not take measures to supplement tryptophan, the nutritional significance is not great. The best complementary measure in cooking applications is to choose the ingredients, while shark fin soup must be added to give flavor. Generally, livestock meat and shrimp, crabs, etc., contain more tryptophan, and shark fins are equipped with both a delicious taste and a lack of tryptophan.

Ingredients: 200 grams of shark fin soup, 200 grams of net chicks, 30 grams of net winter shoots, 10 grams of green onion, 10 grams of ginger slices, 7.5 grams of refined salt, 15 grams of soy sauce, 25 grams of rice wine, 25 grams of wet water, 5 grams of monosodium glutamate, 250 grams of clear soup, 50 grams of green onion pepper oil, 15 grams of sugar, 1 gram of star anise, 1 gram of peppercorns, 1000 grams of peanut oil, 75 grams of actual oil consumption.

To prepare the phoenix shark fin:

1, rinse the chicks, split from the back, connect the chest, beat the bones, smear the surface of the chicken with soy sauce, put into the hot oil and fry until the skin is golden brown;

2, skin down, put into a large bowl, add shallots, ginger slices, star anise, peppercorns, rice wine, clear soup, sugar, soy sauce, put into the cage steamed, decant the original soup, remove the green onion ginger, star anise, buckle the chicken into the fish plate, the chicken wings, legs stretched, the chicken head erected, the chicken mouth embedded in a coriander leaf;

3. Cut the winter shoots into javelin head shape;

4. Put the shark fin into boiling water, fish out the drainage water, put it into a flat dish;

5. Add steamed chicken soup, clear soup, soy sauce, refined salt and rice wine to the soup pot;

6, the yard of shark fin as is pushed into the pot, add winter shoots, slightly heat through, with wet starch to outline the mustard, drizzle with green onion and pepper oil, from the pot smoothly draped on the chicken;

7: Put the broth in the soup pot, bring the salt to a boil, use wet starch to contour, add MSG, drizzle with green onion and pepper oil, pour into shark fin and chicken.