Ham Hock and Shark Fin
A classic banquet head course of Jinhua ham steamed together with shark fin, rich and mellow with a tender, glutinous texture.
Ingredients
Shark fin (blanch in boiling water)
to taste
Shaoxing wine (used in portions)
100g (50g+15g+35g)
Tied scallions
2
Clear soup
350g
Raw pork fat (place on top for steaming)
to taste
Ham hock (cut into rectangular pieces)
to taste
Scallion segments
to taste
Cooked pork lard (used in portions)
100g (75g+25g)
Ginger juice water
to taste
Refined salt
to taste
MSG
to taste
Wet cornstarch (dilute before use)
to taste
Pea shoots (blanched)
to taste
Cooked chicken oil (drizzle at the end)
to taste
Instructions
1
Steam the shark fin
Blanch the shark fin in boiling water, place it in a large bowl, add 50g of Shaoxing wine, tied scallions, and 350g of clear soup. Cover with raw pork fat and steam over high heat until tender. Remove the shark fin, discard the tied scallions and pork fat, and drain off the liquid.
2
Steam the ham
Cut the ham hock into rectangular pieces, place in a bowl, add 15g of Shaoxing wine, and steam over high heat for 30 minutes. Reserve the cooking liquid. Set aside 2 pieces of ham hock and arrange the remaining pieces in the center of a large plate.
3
Final cooking
Place a wok over high heat, add 75g of cooked pork lard, and heat until about 70% hot. Add scallion segments and stir-fry until fragrant, then add 35g of Shaoxing wine and 50g of clear soup. After a moment, remove the scallion segments, add the shark fin, ginger juice water, and the reserved ham hock liquid. Once boiling, reduce to low heat and simmer for about 5 minutes, then return to high heat. Add refined salt and MSG. Dilute the wet cornstarch with water, drizzle it in while gently rotating the wok, and pour 25g of cooked pork lard along the edge of the wok. Add the blanched pea shoots, drizzle with cooked chicken oil, and transfer everything onto the ham hock pieces in the serving dish. Finally, place the 2 reserved pieces of ham hock on top of the shark fin to finish.
