Stewed fin in soy sauce

Material:

750 dry fin, 1 Old fat chicken (about 1,000 gram), pigskin 250 gram, 25 gram ham piece, 3,000 gram second soup, 100 gram ham skin, 250 gram lard, 250 gram silver needle, l.00 gram cilantro (with head), proper Shao wine, monosodium glutamate, refined salt, sauce, red bean oil, ginger, shallot.

Doing method:

Dunk dry fin, get rid of sand and boned (see “Stir-fried sweet-scented osmanthus fin”), clean then put in boiler, add ginger, shallot, cilantro, Shao wine, and take out after sunk. Cut pettitoes, meat skin into big block, put on thin bamboo strip, bundle ginger, shallot and cilantro head together, put in boiler. Hot vessel with medium fire, put in oil, pettitoes, meat skin, ham slice, steamed in wine, add refined salt stir-fired for a while, take out and put on thin bamboo strip, add 2,000 gram second soup, refined salt, sauce, red bean oil, cover it, braised for about 2 hours, take out pettitoes and pigskin, again cover old fat chicken (first put in boiled water dunk for a while), braised for 3 hours (second soup divide two time add in it) with medium fire. At last, braised for 1 hour with small fire, take out fin, put in soup dish. Pour original soup (filter) in vessel; add monosodium glutamate and sauce and mix, pour on fin and ham piece. Get rid of head and end of sliver needle, stir-fried till cooked, put in tray, on feast together with fin, match one bowl of bree, 2 dish of fragrant vinegar.

Characteristics:

Keep original soup, wing soft, soup has viscidity and taste fresh.
Chaozhou call caraway as “cilantro” and lettuce as “Bee vegetable”, used to use “cilantro”, so still call “cilantro”.