Crab Roe Shark Fin

Name: Crab Roe Shark Fin
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: 500 g Soaked shark fin; 2 Scallion knots; 150 g Crab roe meat; 5 g Scallion segments; 100 g Raw pork fat; 5 g Minced scallion; 5 g Minced ginger; 50 g (20 g+15 g+15 g) Shaoxing wine (used in stages); 15 g Ginger slices; 5 g (1 g+4 g) Fine salt (used in stages); 3 g MSG; 20 g Wet starch (thinned for use); 400 g Clear broth; 10 g Cooked chicken fat; 300 g (50 g+250 g) Premium clear broth; 75 g (25 g+25 g+25 g) Cooked pork lard (used in stages)

An autumn seasonal specialty that combines crab roe with shark fin; the shark fin has a crisp texture and a rich, mellow flavor.

1h 20m

Easy

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Ingredients

Soaked shark fin 500 g

Scallion knots 2

Crab roe meat 150 g

Scallion segments 5 g

Raw pork fat 100 g

Minced scallion 5 g

Minced ginger 5 g

Shaoxing wine (used in stages) 50 g (20 g+15 g+15 g)

Ginger slices 15 g

Fine salt (used in stages) 5 g (1 g+4 g)

MSG 3 g

Wet starch (thinned for use) 20 g

Clear broth 400 g

Cooked chicken fat 10 g

Premium clear broth 300 g (50 g+250 g)

Cooked pork lard (used in stages) 75 g (25 g+25 g+25 g)

Instructions

Steaming the shark fin

Place the shark fin in a pot of boiling water, add 1 scallion knot and the ginger slices, and bring to a rolling boil over high heat. Lift the shark fin out into a large bowl, add 1 scallion knot, 20 g of Shaoxing wine, and the clear broth. Lay the raw pork fat over the top to cover, then steam over high heat until the shark fin is completely tender. Remove from the steamer, discard the scallion knot and pork fat, pour off the cooking liquid, and arrange the shark fin neatly on a plate.

Stir-frying the crab roe

Place a wok over medium heat, add 25 g of cooked pork lard, and heat to about 50% hot. Add the minced scallion, minced ginger, and crab roe meat and stir-fry briefly to release their fragrance. Splash in 15 g of Shaoxing wine, pour in 50 g of premium clear broth, add 1 g of fine salt, simmer briefly, then remove from the wok and set aside.

Final cooking and assembly

Place a wok over high heat, add 25 g of cooked pork lard, and heat to about 70% hot. Add the scallion segments and stir-fry until fragrant, splash in 15 g of Shaoxing wine, then add 250 g of premium clear broth and bring to a boil. Discard the scallion segments, slide in the shark fin, and add 4 g of fine salt. Switch to low heat and simmer until the shark fin is fully heated through, then return to high heat to reduce the sauce. Stir in the MSG, scatter the reserved crab roe over the top, swirl the wok, and drizzle in the thinned wet starch in a steady stream. When the sauce becomes thick and glossy, pour 25 g of cooked pork lard along the edge of the wok, drizzle with the cooked chicken fat, transfer to a serving plate, and serve immediately.