Braised Imperial Shark Fin

Name: Braised Imperial Shark Fin
Prep time: 9 h
Cook time: 45 min
Total time: 9 h 45 min
Ingredients: 100 g shark fin (soaked in water overnight, washed the next day, simmered for 8 hours); 1 shrimp (blanched in oil); 1 Australian scallops (blanched in oil); 1 abalone (blanched in oil); 1 bank fish (blanched in oil, possibly 'wood pigeon' or 'fish belly'); to taste Jinhua ham shreds; to taste ya cai (Sichuan preserved vegetable, used as base); to taste pea shoots (stir-fried with MSG, ginger, and wine); to taste crab roe (for thickening); to taste white crab meat (for white sauce); to taste dried scallops; to taste superior stock (for braising shark fin); to taste cherry tomatoes (for garnish)

A signature high-end Zhejiang banquet dish featuring shark fin as the main ingredient, slow-braised with assorted seafood and finished with a rich crab roe sauce. Known for its elegant, luxurious presentation.

9h 45m

Easy

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Ingredients

shark fin (soaked in water overnight, washed the next day, simmered for 8 hours) 100 g

shrimp (blanched in oil) 1

Australian scallops (blanched in oil) 1

abalone (blanched in oil) 1

bank fish (blanched in oil, possibly 'wood pigeon' or 'fish belly') 1

Jinhua ham shreds to taste

ya cai (Sichuan preserved vegetable, used as base) to taste

pea shoots (stir-fried with MSG, ginger, and wine) to taste

crab roe (for thickening) to taste

white crab meat (for white sauce) to taste

dried scallops to taste

superior stock (for braising shark fin) to taste

cherry tomatoes (for garnish) to taste

Instructions

Prepare the shark fin

Soak the shark fin in water overnight, wash it the next morning, simmer for 8 hours, then wash again and braise in superior stock for 30 minutes.

Blanch the seafood

Blanch the shrimp, Australian scallops, bank fish, and abalone in oil, then place them at the bottom of the serving container along with the ya cai. Lay the braised shark fin on top.

Stir-fry the pea shoots

Stir-fry the pea shoots with MSG, ginger, and wine, then place them in the center of the plate.

Pour the sauces and garnish

Thicken the crab roe into a sauce and drizzle it over the pea shoots. Separately, make a white sauce with the white crab meat and drizzle it over the dried scallops and Australian scallops. Arrange cherry tomatoes around the rim as a garnish.