yellow braised shark fin
Tan Jiacai is the most famous for cooking shark fin, and among all the shark fin dishes, the "yellow braised shark fin" is the most famous. It takes 7 days for this dish from the first soaking to serving. The chicken broth used is boiled by a hen from Beijing Xishan, golden and translucent, fresh and thick but not greasy, and the delicious aftertaste is long after the entrance. In Tan Jiacai’s more than ten methods of shark fin cooking, the yellow braised shark’s fin made from a thick broth with golden color, mellow soup taste and tangy aroma is the best.
Why is braised shark fin so wonderful? In fact, the trick is very simple: strict selection of materials, fine processing, fierce cutting, sufficient heat, and good time at home will be delicious. The tradition of making shark fin dishes in Tan Jiacai is to choose the precious "Luzon Yellow" as the ingredients. This type of fin is produced in the Philippines. The fin has a layer of fat-like meat, which has a rich taste and the ribs are arranged in layers. The meat is rich in gelatin and of high quality.
When hair is made, it is made by soaking in warm water, and never relying on any additives for rapid hair, so as not to damage the nutrients. During the soaking process, it is necessary to keep the shape of the shark's fin intact while removing the sand. To do this, cut off the thin edges of the shark's fin, cook it on the heat and then simmer it away from the heat, wait until the sand is scraped with a knife, and then cook it on the heat. It takes about five or six hours, which can be called fine processing.
The so-called cutting material,It refers to the soup of Tan Jiacai cooking shark fin, and the ingredients used in the soup are not less. Whole chicken, whole duck, pork knuckle, scallops , Jinhua ham and other ingredients for the clear soup should be sufficient to ensure that the soup is clear, strong and delicious.
to heat up, usually it takes six or seven hours to burn on the fire, and finally all the collagen in the shark fin is stewed into the soup, so the soup will be rich and delicious, and the fin meat The best taste of wing needles is soft and waxy.
To eat this fin, pay attention to the whole wing. A shark fin is simmered in the broth for a few hours. The fin meat has long been boiled and glutinous. The fin soup is thick but not greasy and has a long aftertaste. . Diners start with " barbecued pork ", "broiled duck liver", "garlic scallops", "spicy fish", " soft fried chicken", "grilled sausages", etc. as appetizers, excellent Shaoxing rice wine After drinking 20%, then taste this "yellow braised shark fin", it feels particularly good.
(Note: This paragraph is only an introduction to this dish, it does not mean that I agree with the harmful behavior of wild animals! If there is no trade, it will not hurt me! Start!)
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