(I) cleaning process

(1) soak in water for 1 to 2 days. Change water frequently. Add shark fin and water, boil for 30 minutes, remove from heat. (turn off the heat and bake until frozen)

(2) repeat 3 to 5 times, depending on the size of the shark fin and change the water each time. If the shark fin has bones, please remove them.

(3) remove shark fin, rinse and rinse, add white rice wine, boil for 1 to 2 minutes, remove from heat and bake until frozen (rinse and set aside).

The above process can take several days to process

(2) cooking process

(1) add the shark fin to the leg bone and simmer for 4-8 minutes (depending on the size of the shark fin and the thickness of the needle).

(2) simmer the pork bone, aged chicken and jinhua ham for 4-6 minutes. Remove the soup and add shark fin. Add a fresh chicken and simmer for 1-2 minutes. (the soup is very tasty and chicken can also be eaten as white chicken)

Note: please feel free to add ingredients such as dried mushrooms, scallops, fish maw, etc.