Method:BBQ




Needed materials

Mother stock: Dried shark fin needle 600g.
Ingredient: On soup 1000g, crisp skin 10, egg fluid 1.
Seasoning: Ginger juice 25g, cooking wine 50g, two soup 250g, refined salt 5g, monosodium glutamate 2g, chicken powder 5g, ground pepper 1/3g.


Manufacture method

(1) dried shark fin 600g, adds the ginger juice 25g clear water, puts two soup 250g, cooking wine 25g, on chicken powder 3g the cage to steam 30 minutes;
(2) shark fin drainings the juice minute to place in the onion pot;
(3) on Tonga refined salt 5g, monosodium glutamate 2g, chicken powder 2g, removes the ground pepper to join in separately the onion pot, the Mongolian crisp skin, puts 4¡æ in the refrigerator to ice for 1 hour;
in (4) refrigerator puts out the unbaked and unglazed pottery piece crisp skin shark fin, rinses under the egg fluid the oven 180¡æ to roast 30 minutes, the color golden yellow then.


Operation request

Crisp Pi Tangyao with cool soup, otherwise does not favor the Mongolian crisp skin.
After the crisp skin freezes, is not easy to cave.

Please avoid eating too much Fat and Calories to keep fit and lose your weight.