Red-Braised Shark Fin

Name: Red-Braised Shark Fin
Prep time: 1 h
Cook time: 6 h 20 min
Total time: 7 h 20 min
Ingredients: 1000 g Shark fin needles (washed); 1250 g Whole old hen (split in half); 750 g Pork belly (chopped); 500 g Pork ribs (chopped); 750 g Pig's trotters (chopped); 250 g Pig skin (stir-fried until fragrant); 50 g Ham hock; 100 g Silver needle bean sprouts (blanched); 25 g+15 g+10 g Shredded ham (for topping and fin accompaniment); 50 g Ginger (25 g for blanching, 25 g for stewing); 50 g Scallion (25 g for blanching, 25 g for stewing); 50 g Cilantro (cilantro roots for stewing); 100 g Shaoxing wine (50 g for blanching, 50 g for stir-frying); 15 g Caramel color; 20 g Fine salt (10 g for blanching, 10 g for secondary broth); 5 g+2.5 g Soy sauce (for coloring and fin accompaniment); 10 g+7.5 g+2.5 g MSG (for soup and fin accompaniment); 10 g Sesame oil; 1 g White pepper; 1000 g+50 g Superior stock (for fin accompaniment and thickening); 3000 g Secondary stock (for stewing); 2 small dishes Zhejiang vinegar (for dipping)

A traditional Chaoshan shark fin dish featuring soft, silky fin strands and a rich aroma, requiring 6 hours of braising.

7h 20m

Medium

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Ingredients

Shark fin needles (washed) 1000 g

Whole old hen (split in half) 1250 g

Pork belly (chopped) 750 g

Pork ribs (chopped) 500 g

Pig's trotters (chopped) 750 g

Pig skin (stir-fried until fragrant) 250 g

Ham hock 50 g

Silver needle bean sprouts (blanched) 100 g

Shredded ham (for topping and fin accompaniment) 25 g+15 g+10 g

Ginger (25 g for blanching, 25 g for stewing) 50 g

Scallion (25 g for blanching, 25 g for stewing) 50 g

Cilantro (cilantro roots for stewing) 50 g

Shaoxing wine (50 g for blanching, 50 g for stir-frying) 100 g

Caramel color 15 g

Fine salt (10 g for blanching, 10 g for secondary broth) 20 g

Soy sauce (for coloring and fin accompaniment) 5 g+2.5 g

MSG (for soup and fin accompaniment) 10 g+7.5 g+2.5 g

Sesame oil 10 g

White pepper 1 g

Superior stock (for fin accompaniment and thickening) 1000 g+50 g

Secondary stock (for stewing) 3000 g

Zhejiang vinegar (for dipping) 2 small dishes

Instructions

Prepare the stewing pot

Place bamboo chopsticks at the bottom of an earthenware stewing pot (clay casserole), then add a bamboo mat as a base.

Blanch the fin to remove odor

In a pot, bring 2500 g of water to a boil. Add 50 g Shaoxing wine, 10 g fine salt, 20 g ginger, and 25 g scallion. Drop in the shark fin needles and blanch together for 5 minutes. Discard the ginger and scallion, lift out the fin, and place it into the stewing pot.

Stir-fry the supporting ingredients

Chop the pig's trotters, pork belly, and pork ribs, then stir-fry them together with the pig skin until fragrant. Splash in 50 g Shaoxing wine. Add the secondary stock, 10 g fine salt, and caramel color, then pour everything into the shark fin pot. Add 25 g ginger, 25 g scallion, cilantro roots, and ham hock.

Stew over high heat for 3 hours

Cover and stew over high heat on a charcoal stove for 3 hours. Remove the pig's trotters, pork belly, pig skin, pork ribs, ham hock, ginger, scallion, and cilantro roots.

Stew over medium heat for 1.5 hours

Split the whole old hen in half and lay the pieces over the fin surface. Reduce to medium heat and stew for 1.5 hours.

Stew over low heat for 1.5 hours

Finally, reduce to low heat and stew for another 1.5 hours, then remove the old hen. Pour the shark fin and broth into a wok.

Season and finish

Add 7.5 g MSG, sesame oil, and white pepper, then transfer to a serving bowl. Use chopsticks to lift the thick shark fin needles and arrange them neatly over the surface, then sprinkle 15 g shredded ham on top.

Prepare the silver needle accompaniment

Separately, blanch the silver needle bean sprouts in boiling water and place them in a soup bowl. Add soy sauce, 2.5 g MSG, 10 g shredded ham, and 1000 g superior stock to make the fin accompaniment. Serve with 2 dishes of cilantro and 2 small dishes of Zhejiang vinegar on the side.