Hundred Flowers Braised Shark Fin
Steam pumpkin stuffed with shrimp paste into 'baihua' rosettes, braise together with flavor-infused shark fin, and finish with a thickened sauce.
Ingredients
soaked golden hook shark fin
to taste
old hen
to taste
pork hock
to taste
pumpkin (carved as base)
to taste
shrimp paste
to taste
fine salt
to taste
cooking wine
to taste
scallion
to taste
ginger
to taste
dried scallop broth
to taste
superior stock
to taste
cornstarch slurry
to taste
cooked chicken oil
to taste
Instructions
1
Step 1
Carve the pumpkin into a base, fill it with shrimp paste shaped into a "hundred flowers" pattern, and steam until cooked through.
2
Step 2
Wrap the shark fin in cheesecloth, add the pork hock, scallion, ginger, and old hen, then pour in the dried scallop broth, cooking wine, fine salt, and superior stock; simmer until the shark fin is tender, soft, and richly fragrant.
3
Step 3
Remove the shark fin and arrange it on a serving plate, then place the steamed "hundred flowers" pumpkin beside it.
4
Step 4
Heat the original braising broth, season with fine salt, thicken with cornstarch slurry, drizzle in the cooked chicken oil, and pour the sauce over the shark fin and the hundred flowers pumpkin.
