Double-headed Shark Fin Hook

Specification:
Origin: Japan
Features: The shark fin is selected from the wing, a few pieces are enough for soup, and the essence of shark fin is fresh and fragrant. Shark fin contains rich collagen and protein, which can help nourish blood, replenish qi, nourish kidney, nourish lung, strengthen waist, benefit stomach, clear phlegm, appetize and treat physical weakness.
Before eating, you need to soak for 12~24 hours, the longer the soaking time, the better the head will be, and the taste and effect will be better.

--Shark fin soaking method

Method:
(1) Wash the hook fin and soak it for twenty-four hours (but it depends on the size of the fin). Wash away the dirt, put it in boiling water and cook for thirty minutes, turn off the heat. Bake until the water is warm, then cut off the fin head, wash it with warm water, put it in boiling water with ginger and spring onion and cook for fifteen minutes, take out the fin, hold it with a colander, and tear out the fin meat for later use. 
(2) Rub the shark fin with your hands until there is no white fin meat, forming strips of shark fin, then wash it with warm water, use another pot to boil with ginger and spring onion for a while, put in the fin, add Shaoxing wine and lard each one tablespoon and simmer for fifteen minutes, take out the fin and put it in a stew pot. 
(3) Heat one tablespoon of oil, add two tablespoons of Shaoxing wine, pour in two tablespoons of boiling water, pour into the stew pot, add half a tael of ham, one piece of pork skin (about three taels), and stew for five to six hours until the fin is soft. Then you can take out the fin and cook various delicacies.