Crab Roe and Shark Fin Soup
A refined Lu (Shandong) cuisine dish perfect for entertaining guests, boasting a sweet, aromatic, silky-smooth, fresh, tender, and delicious flavor, plus rich nutritional value.
Ingredients
shark fin (soaked, cleaned and steamed until soft)
to taste
chicken broth
to taste
scallion
to taste
sliced ginger
to taste
Shaoxing wine
to taste
bok choy hearts (cleaned and cut into 1-inch segments)
to taste
bamboo shoot slices
to taste
soy sauce
to taste
salt
to taste
sugar
to taste
MSG
to taste
wet cornstarch
to taste
lard
to taste
crab roe (sliced)
to taste
Instructions
1
Step 1
Rinse the rehydrated shark fin and place it in a bowl. Add chicken broth, scallion, sliced ginger, and Shaoxing wine, then steam until soft. Remove and blanch in a pot of boiling water.
2
Step 2
Slice the crab roe, clean the bok choy hearts and cut them into 1-inch segments, then stir-fry both in hot oil until cooked through.
3
Step 3
Heat a wok, add oil, scallion segments, and sliced ginger. Stir-fry until fragrant, then remove and discard the aromatics. Add chicken broth, bamboo shoot slices, bok choy hearts, soy sauce, salt, sugar, and Shaoxing wine, then bring to a boil. Skim off any surface foam, then use a slotted spoon to transfer the bamboo shoot slices and bok choy hearts to a serving bowl.
4
Step 4
Add the shark fin and crab roe to the remaining broth in the wok, bring to a boil, add a pinch of MSG, then thicken the sauce with wet cornstarch. Drizzle with lard and stir gently to combine, then pour the mixture over the bamboo shoot slices and bok choy hearts in the serving bowl.
