Buddha's Purse Shark Fin

Name: Buddha's Purse Shark Fin
Prep time: 30 min
Cook time: 5 h 15 min
Total time: 5 h 45 min
Cuisine: Chinese
Ingredients: 750 g Soaked shark fin; 15 Fresh sea shrimp (shelled, deveined with a slit along the back); 5 g Soaked shiitake mushrooms; 200 g Green onions (using 50g with 20g ginger to make odor-removing water); 25 g Cooked ham meat (sliced); 80 g Ginger (using 20g with green onions to make odor-removing water); 500 g Clean chicken meat (evenly cut into 4 pieces); 20 g Light soy sauce; 500 g Pork belly ribs (evenly cut into 4 pieces); 15 g MSG; 1500 g Pig trotter tips; 750 g White broth; 1500 g Pork tenderloin (cut into several pieces); 75 g Superior broth (for blanching shrimp); 50 g Cooked pork lard; 5 g Cooked chicken fat; 15 g Flour (for making white broth sauce)

A celebrated traditional dish from Fujian, featuring rehydrated shark fin as the principal ingredient. It is slowly simmered with chicken, pork belly, and pork tenderloin, shaped into a small pouch, and dressed with a clear white-broth sauce. Elegant in its purse-like presentation, it delivers a rich, mellow flavor.

5h 45m

Easy

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Ingredients

Soaked shark fin 750 g

Fresh sea shrimp (shelled, deveined with a slit along the back) 15

Soaked shiitake mushrooms 5 g

Green onions (using 50g with 20g ginger to make odor-removing water) 200 g

Cooked ham meat (sliced) 25 g

Ginger (using 20g with green onions to make odor-removing water) 80 g

Clean chicken meat (evenly cut into 4 pieces) 500 g

Light soy sauce 20 g

Pork belly ribs (evenly cut into 4 pieces) 500 g

MSG 15 g

Pig trotter tips 1500 g

White broth 750 g

Pork tenderloin (cut into several pieces) 1500 g

Superior broth (for blanching shrimp) 75 g

Cooked pork lard 50 g

Cooked chicken fat 5 g

Flour (for making white broth sauce) 15 g

Instructions

Remove fishy smell

Put 50 g green onions and 20 g ginger into a pot of warm water and bring to a boil. Arrange the shark fin on a bamboo mat, place it in the pot and boil for 15 minutes, then remove. Discard the onions, ginger, and water. Repeat this process 4 times to remove the fishy smell from the shark fin.

Cut ingredients

Cut the chicken meat and pork belly ribs evenly into 4 pieces each, cut the pork tenderloin into several pieces, and slice the ham meat.

Simmer the shark fin

Place the shark fin together with the bamboo mat into a large aluminum pot, arrange the pork belly, pork tenderloin, pig trotter tips, and chicken pieces on top, add 1500 g of clear water, and simmer over low heat for 4 hours. Remove, pick out and discard all the ingredients, and invert the shark fin into a serving plate in a "purse" shape.

Prepare shrimp and mushrooms

Wash the sea shrimp, shell them and take out the meat, make a straight slit along the back to remove the vein, and blanch in boiling superior broth until cooked, then remove. Place the shiitake mushrooms in a small bowl, add the cooked chicken fat, steam in a steamer for 10 minutes, then remove and drain off the liquid. Arrange them together with the blanched shrimp as garnish on top of the shark fin.

Pour the sauce

Place a wok over high heat, add the pork lard and heat it up, add the flour and stir-fry until milky white, then pour in the white broth and bring to a boil. Season with soy sauce and MSG, slowly pour over the shark fin, then lay the steamed ham slices on top to finish.