瑚海鲜馆老板何诺曼对鱼翅羹感到犯难,可他并非为鲨鱼忧心忡忡,而是因为把索然无味的鱼鳍做成美味鱼翅羹,那可得煞费苦心,不计成本。鲨鱼鳍须在冷水中浸泡半天,然后加姜、葱一起煮,接着在自来水中泡4小时,最后再在加中式火腿的原汁鸡汤中炖6至8小时使其入味,否则味同嚼蜡。 Ho Norman, the owner of the Seafood Restaurant, was guilty of shark’sfin sharks. But he was not worried about the sharks, but because of the tasteless shark fins made of delicious shark’s fin soup, which can be painstaking and cost-effective. Shark fins must be soaked in cold water for a long time. Then add ginger and green onions and cook for 4 hours in tap water. Finally, add the Chinese style ham in the chicken broth for 6 to 8 hours to make it tasty.