Doulao is a fashionable snack food in Macao. Doulao comes from the homonym of "Dulao", which means that you catch me and everyone eats hot pot. There is another explanation. The English word for DOLLAR is dollar, which sounds very similar to doulao. The boss said that maybe Macao people are famous for their love of money, so he chose this strange name with great suspense. I didn't expect the locals to accept it. In fact, it is not accurate to say that everyone is fishing, but it should be called fishing, because everyone has their own hot pot, but there are at least two benefits. One is hygiene, and there is no suspicion of cross-infection; Second, there are ten kinds of "doulao" pot bottoms to satisfy personality. The most expensive one is shark's fin pot 188 yuan, and the cheapest one is 8 yuan, each with its own needs, unlike the big hot pot 1 which used to be only spicy or not. Boil shark's fin twice with clear water, rinse it with cold water, then pour clear water into the pot, add onion, ginger and cooking wine, and cook the shark's fin. 2. Wash the old hen and lean pork, put them in a pot, cook them thoroughly with boiling water, remove the blood foam, wrap the raw materials firmly with bean wrap cloth, put them in a bamboo grate, put the shark's fin in another bamboo grate, add water to the pot, boil them with high fire, then move them to low fire for 7-8 hours, and take them out when the shark's fin becomes soft. 3. Wash Jinhua ham and put it in a bowl, add appropriate amount of soup, steam it thoroughly in a cage, and drain the soup for later use. 4. Put shark's fin into a casserole, add a proper amount of thick soup and ham soup, stew on an iron plate stove for 45-60 minutes until the soup is thick, and add seasoning. They must have sent hairless dried shark fins. Here's how to make shark's fin: There are many processes to make dried shark's fin. The main procedures are soaking, stewing and stewing. According to the thickness, tenderness and products of different shark fins, the method, time and duration of making shark fins are also different. Step 1: soak. Soak shark fin in clear water, the water temperature should not exceed 40℃, and cold water is also acceptable. Cut off the fins of shark fin before soaking. Generally, the soaking time is about 10 hour, and then continue to soak for 10 hour. Wait until the shark fin is soft, and then proceed to the next process. The second process: stewing. Put the softened shark fin into a stainless steel bucket, add water to boil, then simmer for 2 hours with low fire, remove the sand from the shark fin with a knife, and wash the sand while scraping. If you can't scrape it clean, you can put it in boiling water for a while and then scrape it. After the sand is scraped clean, remove the bones and carrion, and rinse it repeatedly with clear water. In order to keep the shape of cooked shark's fin intact, when stewing, you can put the shark's fin on one piece of bamboo grate, cover the other piece, string the two pieces of bamboo grate with bamboo chopsticks until the shark's fin becomes soft from the bone, and then remove the bamboo chopsticks, which is beneficial to bone removal. The third process: simmering. Put shark's fin into a pot, add onion, ginger, cooking wine (500g shark's fin with onion, ginger and cooking wine can be about 50g) and water, and continue to cook for 2 hours until the fin needle becomes soft. This process can also be steamed in cages for 1.5-2 hours, but the steaming method is only suitable for shark fins with small individuals and thin fins. Ingredients: shark's fin 200g, shredded ham 25g, silver bud120g, Thai fragrant rice 400g. Seasoning: soup 200g, chicken powder 8g, soy sauce 3g, carved wine 5g, ham juice 20g, wet starch10g, chicken oil 30g, red Zhejiang vinegar 50g, coriander 50g, ginger wine 50g, salad oil10g, salt 2g and sugar 3g. Production: 1, put clear water in the pot, bring to a boil, put ginger wine and shark fin on low heat for 5 minutes, remove shark fin and rinse it with clear water for later use; Remove both ends of the silver buds, wash them, stir-fry them in 70% hot salad oil 1 min, add salt to taste, and then take them out and put them in four small soup plates (the soup plates should be steamed in a steamer in advance1min). 2. put 20 grams of chicken oil in the pot. When it is 50% hot, add Huadiao wine, soup base, chicken powder, ham juice, white sugar, shark's fin, and bring to a boil with low fire. Remove the end from the fire, pour in wet starch, add soy sauce for coloring, and finally add 10g chicken oil, mix well, and then pour into a small soup plate. 3. Sprinkle with shredded ham and serve with Thai rice, red Zhejiang vinegar and coriander.