Braised Shark Fin with Shredded Ingredients

Name: Braised Shark Fin with Shredded Ingredients
Prep time: 8 h
Cook time: 2 h 30 min
Total time: 10 h 30 min
Ingredients: 500 g Shark fin (blanched in hot water over low heat for about 1 hour to remove sand, soaked through in cold water, then repeatedly steamed in fresh water until all gelatinous taste is removed); 150 g Shredded chicken; 60 g Shredded bamboo shoots; 150 g Shredded shiitake mushrooms; 50 g Shredded abalone; 50 g Shredded fish maw; 50 g Shredded ham; 80 g Lard (for stir-frying); 800 g Chicken broth; 15 g Cooking wine (used in two batches, partly for cooking); 10 g Sugar; 3 g Salt; 2 g MSG; 30 g Wet cornstarch (diluted, for thickening); to taste Chopped scallion and ginger (for cooking)

A classic iconic dish of Min (Fujian) cuisine, braised shark fin stewed with a variety of shredded ingredients. The fin meat is tender and soft, and the broth is rich and savory.

10h 30m

Easy

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Ingredients

Shark fin (blanched in hot water over low heat for about 1 hour to remove sand, soaked through in cold water, then repeatedly steamed in fresh water until all gelatinous taste is removed) 500 g

Shredded chicken 150 g

Shredded bamboo shoots 60 g

Shredded shiitake mushrooms 150 g

Shredded abalone 50 g

Shredded fish maw 50 g

Shredded ham 50 g

Lard (for stir-frying) 80 g

Chicken broth 800 g

Cooking wine (used in two batches, partly for cooking) 15 g

Sugar 10 g

Salt 3 g

MSG 2 g

Wet cornstarch (diluted, for thickening) 30 g

Chopped scallion and ginger (for cooking) to taste

Instructions

Pre-treating the shark fin

First, soak the shark fin in hot water over low heat for about 1 hour to remove all sand, then soak it through in cold water. After washing clean, simmer over low heat until the fin bones can be removed. Once the bones are removed, rinse thoroughly in cold water and soak in cold water for 5–6 hours, then steam in a steamer for about 1 hour. Remove, discard the original broth, replace with fresh water, and steam again until all the gelatinous taste of the shark fin is removed.

Removing off-flavors

Before cooking over heat, open the shark fin and smell it. If the shark fin still has other gelatinous off-flavors, blanch again with fresh water. If the first blanching does not remove all off-flavors, then blanch with scallion-ginger water until the shark fin releases its aroma.

Cooking the shark fin

Heat a wok over high heat, add the lard, then add the chopped scallion and ginger and stir-fry briefly. Add cooking wine (half), chicken broth, and shark fin. Switch to low heat and cook until the shark fin can be broken through with chopsticks.

Assembling the dish

Move the cooked shark fin to high heat. Once it comes to a boil, add the shredded chicken, shredded bamboo shoots, shredded shiitake mushrooms, shredded abalone, shredded fish maw, shredded ham, sugar, salt, MSG, and remaining cooking wine. Once fully cooked, stir in the diluted wet cornstarch to thicken and serve.