生拆蟹肉干煎鱼翅

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从香港到大阪，再到北京， Chef Ku将他对美食的热爱和执着倾注于每道菜品中，简单的食材经由他的反复雕琢和不断创新，为您带来感官的触动和味蕾的惊喜！《Chef Ku的烹饪宝典》凝聚了古师傅的烹调理念和技巧，在每个平凡的日子里，与您一起，简单煮，用心吃。 Chef Ku, the man behind the exclusive dining experience at Yu, presents you with this Yu’s Bible, and shares with you his talent, creativity, passion, and love for Cantonese cuisine.

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1小时以上 | 掌勺(高级)

鱼翅Shark's Fin

、

鲜蟹肉Fresh Crab Meat

、

鸡汤Chicken Broth

烹饪步骤

步骤1/4
先将干鱼翅浸泡12小时，再用姜蒜煲8小时左右，最后清洗干净备用。Soak the shark's fin in water for 12 hours,and stew together with garlic and chives for 8 hours.
步骤2/4
鲜蟹肉蒸熟后备用。Steam fresh crab meat for later use.
步骤3/4
用鸡汤、盐、鸡粉、糖调味后，放下鱼翅和蟹肉，并加入少许淀粉。To flavor the shark's fin and crab meat with chicken broth, salt and sugar.
最后一步
放入锅内煎香后上盘。Fry the mixture and present on theplate.