Crispy fish maw with crab roe is a famous dish that combines deliciousness and nutrition, belonging to the Zhejiang cuisine. The dish has a rich flavor, bright colors, contrasting with each other in a harmonious and pleasing manner. Fish maw contains ingredients that lower blood lipids, prevent atherosclerosis, and anticoagulation, which have preventive and therapeutic effects on cardiovascular diseases.

Crayfish and shark fin is a well-known dish with high nutritional value, has a thick taste, can be said to be excellent in color, smell, and taste, the shark fin contains components that can prevent atherosclerosis, has a good effect of lowering blood lipids and blood pressure, and can achieve a good preventive and therapeutic effect on cardiovascular and cerebrovascular diseases. The preparation method of crayfish and shark fin is relatively not difficult, first you need to soak the shark fin, and then you can start to make it.

Preparation method

1, Soak the shark fin in boiling water first, then scrape off the sand on the surface with a knife, and at the same time trim off the irregular parts and hair edges at the edges;

2, Put the cleaned shark fin into a cold water pot and bring to a boil, add a little alkali, and then simmer for about an hour;

3, Remove the shark fin from the pot when it can be easily pierced with fingers, then rinse it with cold water one or two times to remove the alkaline taste;

4, Put the soaked shark fin into a pot of boiling water, add scallion knots and ginger slices, and then boil with a strong fire;

5, Then remove the shark fin and put it in a large bowl, add scallion knots, yellow wine, 400 milliliters of soup, cover with pork fat, and steam with a strong fire;

6, Steam until soft, remove the scallion knot and pork fat, drain the soup, and arrange in a dish;

7, Place the wok on a medium fire, add 25 grams of cooked lard, heat to 50 degrees Celsius, add scallion and ginger slices, and stir-fry with crayfish meat and crab roe, then add yellow wine and a little high-grade soup and salt, and then simmer and remove from heat;

8, Place the wok on a strong fire, add cooked lard, heat to 70 degrees Celsius, add scallion slices and stir-fry to release the fragrance, add yellow wine and high-grade soup, boil, remove the scallion slices, add shark fin with salt, and then change to a low fire to cook through, and then cook with a strong fire;

9, Then add monosodium glutamate, sprinkle with crab roe and crab meat, pour in wet starch, when the soup is thick, pour it along the edge of the pot, pour in cooked lard, and then drizzle with cooked chicken oil, and serve in a dish.

Nutritional recipe

1, Crayfish meat