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海参:干的刺参和泥芥参,需要先放入冷水锅内煮沸,待水凉后捞出,顺肚豁出,再入冷水锅内煮沸,冷却,去五脏,洗净,再入冷水锅内煮开后,离火浸泡。每天这样煮泡一次,连续3～4天后便可以蒸制。发刺梅花参需要先用柴火糊皮,然后浸冷水内,至软,用刀刮去糊皮进行泡发;而且要勤换水。若参水泡发后,再换水时应该将前两次原汤先入;否则煮制后参体脆硬、抽缩。鱼翅:发鱼翅首先用开水浸泡,然后用刀子刮皮上的沙子,翅义子比较老的需要反复浸泡、刮2次,至沙净为止。把干净的鱼翅放入冷水锅加热,水开后离火。待水凉后取出翅脱去骨,再入冷水锅,加少许碱,开锅后文火煮
Sea cucumber: Dried sea cucumber and mud mustard, you need to boil until cold water, remove the water cool, Shun take out, re-enter the cold water pot boiling, cooling, to the five internal organs, wash, re-entry of cold water After the pot boiled, soaked from the fire. This brewed once a day for 3 to 4 days after steaming. Thorn plum ginseng need to first use firewood paste, and then dip cold water, to soft, scrape the goblet with a knife for hair foam; and to frequently change the water. If the water after the bubble, and then change the water should be the first two times the original soup into the first; otherwise cooked after the body hard brittle, shrinkage. Shark’s fin: hair shark fin soaked with water first, and then use a knife scraping leather on the skin, wings older than the need to repeatedly soaked, scraping 2 times until the sand net so far. Put the clean shark’s fin into the cold water pan to heat it, and let the water leave the fire. Remove the wings to be cooled after the water off the bone, then into the cold water pot, add a little alkali, boil simmer