Phoenix Shark Fin [Lu Cuisine]

【Dish name】 Phoenix shark fin soup

【Cuisine】 Lu cuisine

【Features】 Exquisite selection of materials. The production is fine, pay attention to the heat, the shape of the dish is beautiful, crisp and fragrant, the color is rosy, and the juice is mellow.

【Raw Materials】

200 g shark fin soup and 200 g net chicks. Net 30 g. 10 grams of green onion, 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 shallot oil, 15 grams, 1 gram of star anise, 1 gram of peppercorns, 1000 grams of oil (actual oil consumption 75 grams).

【Production process】

Rinse the chicks, split from the back, connect the chest, beat the bones, smear the surface of the chicken with soy sauce, put it in hot oil and fry until the skin is golden brown, fish it out, the skin is facing down, put it in a large bowl, add the shallots, slices, star anise, peppercorns, rice wine, clear soup, and soy sauce, put it into the cage and steam, decant the original soup, remove the green onion and star anise, buckle the chicken into the fish dish, put the legs out, put the chicken head upright, and embed a coriander leaf in the chicken mouth. Cut into javelin head shapes. Then put the shark fin in boiling water, remove the drainage water, and put it into a flat dish in the shape of a coat. Add steamed chicken stock, clear soup, soy sauce, salt and sake to the soup pot. Push the stacked shark fin into the pot as it is, add it, lightly heat it through, use wet starch to drain the mustard, drizzle with shallot and pepper oil, and put it on the chicken. Add the broth in the soup pot, bring the salt to a boil, add the wet starch, add the MONOS glutamate, drizzle the shallot and pepper oil, pour into the shark fin and chicken and serve. Welcome to upload your recipe compositions