Dry-roasted wings of sturgeon

Dry-roasted sturgeon's fin Mr. Daqian likes dry-roasted sturgeon's fin very much, because sturgeon's fin is the top grade among all kinds of shark fins, and its needle is thick and bright, and it is soft, waxy and refreshing after burning. Mr. Daqian's cooking method of sturgeon fin is unique. By boiling, steaming, roasting, stewing and other methods, the shark fin is desalinated, the fin bones are removed, and the gum odor is removed. The herring is wrapped with the fin needle by pig oil separation, steamed in a cage, and the oil is soaked in the shark fin by the transmission of distilled water, which causes the shark fin to swell. Finally, it is dried and cooked into a dish. Raw material sturgeon wings 1500 grams of pig fat 1000 grams of mung bean sprouts 200 grams of ginger 25 grams of onion 50 grams of cooking wine 500 grams of rock sugar color 50 grams of Sichuan salt 25 grams of pepper 5 grams of high-grade broth 2500 grams of lard 25 grams of chicken oil 25 grams of cooking method 1. Put the sturgeon's fin in a boiling pot, stew it for 5-6 hours (keep it slightly open), take it out and scrape off the sand with a knife. 2. remove the wings and analyze the bones. Add water to the pot, boil, add shark's fin and stew for 2-3 hours until the fin plate cracks, then remove the fin plate bone and carrion, and take out the fin needle. 3. Evaporating fin needle. Put the pig suet in a pot, put it in a cage, steam it for 4-5 hours with high fire, and use distilled water to make the oil and shark's fin swell. 4. Glue removal and dissimilation. Clear soup in the pot, add ginger, onion, cooking wine, add shark's fin for 3-4 times and boil it to remove the gum odor. 5. dry burning. Wrap shark fin neatly in gauze, put it in a wok, add 1000 grams of clear soup, add rock sugar color, pepper and Sichuan salt, simmer for 2 hours with low fire, and set aside when the color code of the shark fin is shiny, soft and thick. 6. Wash it in a wok, melt the lard until it is 70% hot, add the mung bean sprouts and Sichuan salt, and stir-fry until it is at the bottom of the plate. Then open the shark's fin bag and place the fin needles neatly on the bean sprouts. Boil the raw juice in the pot, melt the chicken oil and pour it on the shark fin.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)