Shark's fin in chicken

Method of wrapping shark's fin with chicken

Raw materials for making shark's fin wrapped in chicken

250g shark fin, 750g hen, 25g ham, 25g winter bamboo shoots, 100g pork, 25g spinach heart, 25g lard, 10g soy sauce, 1g pepper, 5g salt, 15g cooking wine, 15g ginger and onion, 10g chicken oil and 25g Ertang.

The procedure of making shark's fin in chicken bag is as follows:

After the chicks are slaughtered and dehaired, the internal organs are removed from the opening of the wing root, and the leg bones and neck bones are taken out after washing. Wash the shark fin and blanch it twice in boiling water to remove the fishy smell. Add ginger, scallion and cooking wine to the boiling water pot, boil the shark fin twice, then remove and set aside. Cut ham and winter bamboo shoots into two thick shreds, mix them with shark fin, put them into the belly of chicken, then wrap the chicken with a piece of clean gauze and put them into the plate, with the opening upward. Wash the pork and cut it into 3.3 cm long pieces. Then cut the chicken leg bone and neck bone into 3.3 cm long pieces. Fry pan on fire, add pork oil to 50% heat (about 110 degrees), pour pork and chicken bone, add soy sauce, pepper, salt, cooking wine, ginger onion and two soup. After boiling, remove foam and pour into the pot, then put the wrapped chicken into the pot.

The characteristics of shark fin in chicken bag are as follows

The color is bright, the shape is beautiful, the shark fin is fragrant, and the chicken is fresh and crisp. It is suitable for winter.

Shark's fin in chicken

Shark's fin wrapped in chicken is a famous local dish in Sichuan. It belongs to Sichuan cuisine. It is made of shark fin, hen and so on. It has bright color, beautiful shape, strong smell of shark fin and crisp chicken. It is suitable for winter.

Basic materials

250 grams of shark fin and 750 grams of hen. Ham 25g, winter bamboo shoots 25g, pork 100g, spinach heart 25g. 25 g lard, 10 g soy sauce, 1 g pepper, 15 g salt, 15 g cooking wine, 15 g ginger and onion, 10 g chicken oil, 25 g two soup.

Production process

After the chicks are slaughtered and dehaired, the internal organs are removed from the opening of the wing root, and the leg bones and neck bones are taken out after washing. Wash the shark fin in boiling water twice to remove the fishy smell. Add ginger, scallion and cooking wine into the boiling water pot, bring to a boil, then remove the shark fin twice and set aside. Cut ham and winter bamboo shoots into two thick shreds, mix them with shark fin, put them into the belly of chicken, then wrap the chicken with a piece of clean gauze and put them into the plate, with the opening upward. Wash the pork and cut it into 3.3 cm long pieces. Then cut the chicken leg bone and neck bone into 3.3 cm long pieces. Fry pan on fire, add pork oil to 50% heat (about 110 degrees Celsius), pour pork and chicken bone, add soy sauce, pepper, salt, cooking wine, ginger onion and two soup. After boiling, remove foam and pour into the pot, then put the wrapped chicken into the pot. After boiling, roast with small heat to the chicken, when the wings are rotten, remove the gauze, put the chicken in the plate, and cook the spinach in the pan. Pour the original juice of the roast chicken into the iron pot to make it thick. Pour in the chicken oil. Take the pot and pour it on the chicken.

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