Clay Pot Shark Fin
Beijing-style Clay Pot Shark's Fin: rehydrated shark's fin is steamed, then gently simmered with ham, shiitake mushrooms, and other ingredients in a clay pot over low heat.
Ingredients
soaked shark fin
500 g
ham (sliced)
25 g
soaked bamboo shoots (sliced)
20 g
soaked shiitake mushrooms (torn into small pieces)
20 g
bok choy hearts
15 g
chicken broth
1000 g
clear soup
150 g
oil (80% hot)
shredded scallion
minced ginger
seasonings
Instructions
1
Step 1
Slice the ham and bamboo shoots, and tear the shiitake mushrooms into small pieces.
2
Step 2
Place the shark fin in cold water, bring to a gentle boil, then remove and transfer to a bowl.
3
Step 3
Heat oil in a clay pot until 80% hot, add the shredded scallion and minced ginger, then pour in the chicken broth and seasonings. Bring to a boil, pour the mixture over the shark fin in the bowl, and steam over high heat until about 80% tender.
4
Step 4
Sauté the shredded scallion and minced ginger, add the clear soup, seasonings, and shark fin, bring to a boil, then transfer to the clay pot. Simmer over low heat for 20 minutes, add the bok choy hearts, and serve.
