Crab Roe Shark Fin
A classic Shandong dish of shark's fin braised with crab roe until tender and silky, served in a pale reddish broth with an appealing color and a rich, savory flavor.
Ingredients
Soaked shark fin (washed with warm water)
250 g
Crab roe
30 g
Bok choy hearts (washed and cut into 6 cm strips)
40 g
Winter bamboo shoots (cut into 5 cm long, 1.7 cm wide, 0.17 cm thick slices)
40 g
Soy sauce
10 g
Refined salt
3 g
Sugar
30 g
Shaoxing wine
10 g
Wet cornstarch
10 g
Lard (original text said "essential oil", inferred as "lard")
20 g
Chicken fat
5 g
Clear broth
to taste
Scallion segments
to taste
Ginger slices
to taste
Instructions
1
Step 1
Wash the shark fin with warm water, place in a large bowl, add clear broth, scallion segments, ginger slices, and Shaoxing wine, steam until soft, and remove.
2
Step 2
Wash the bok choy hearts and cut into 6 cm strips; cut the winter bamboo shoots into 5 cm long, 1.7 cm wide, 0.17 cm thick slices.
3
Step 3
Add lard to a wok, heat over high heat to about 50% hot (around 125°C), add the bok choy hearts and briefly cook until just done, then remove.
4
Step 4
Leave a small amount of oil in the wok, heat over medium heat to about 60% hot (around 132°C), add scallion segments and ginger slices to release their fragrance, then remove and discard the scallions and ginger.
5
Step 5
Add clear broth, bamboo shoot slices, bok choy hearts, soy sauce, refined salt, sugar, and Shaoxing wine and bring to a boil. Skim off the foam, then remove the bamboo shoot slices and bok choy hearts and place them on a plate.
6
Step 6
Add the shark fin and crab roe to the original broth in the pot and bring to a boil, thicken with wet cornstarch, add chicken fat and stir, then pour over the bamboo shoot slices and bok choy to finish.
