Red-Braised Shark Fin

Name: Red-Braised Shark Fin
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Ingredients: 250 g Soaked shark fin; 200 g Clean chicken meat (cut into large chunks); 50 g Pork shoulder meat (cut into large chunks); 50 g Ham (washed); 15 g Ginger slices; 20 g Scallion segments; 10 g Refined salt; 35 g Shaoxing wine; 12 g MSG; 250 g Clear soup; 25 g Wet starch (for thickening); 15 g Sichuan pepper oil; 100 g Peanut oil (for frying)

A classic Lu (Shandong) dish, this recipe braises rehydrated fish maw with hen, pork knuckle, and cured ham until flavors are fully infused. The finished fish maw is soft, tender, and velvety smooth, served in a glossy, light crimson sauce.

3h 25m

Easy

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Ingredients

Soaked shark fin 250 g

Clean chicken meat (cut into large chunks) 200 g

Pork shoulder meat (cut into large chunks) 50 g

Ham (washed) 50 g

Ginger slices 15 g

Scallion segments 20 g

Refined salt 10 g

Shaoxing wine 35 g

MSG 12 g

Clear soup 250 g

Wet starch (for thickening) 25 g

Sichuan pepper oil 15 g

Peanut oil (for frying) 100 g

Instructions

Process the Shark Fin

Blanch the shark fin once in boiling water, then remove and rinse with clean water. Arrange it neatly on a bamboo rack in a fan shape, cover with a second rack, and place the whole assembly in a wok.

Simmer the Broth Base

Cut the chicken and pork shoulder into large chunks and blanch them in boiling water, then remove and rinse. Wash the ham and place it in a pot together with the chicken and pork shoulder. Add clean water to just cover the ingredients, add the ginger slices and scallion segments, bring to a medium heat, skim off the foam, then move to a low heat and simmer for 2-3 hours. Lift out the shark fin and set aside.

Fry the Ginger and Scallion

Pour the peanut oil into a wok and heat over medium heat until it reaches about 70% hot (approximately 175 degrees C). Add the ginger slices and scallion segments and fry until golden yellow, then remove and discard them.

Braise the Shark Fin

Pour in the Shaoxing wine, soy sauce, clear soup, and refined salt. Bring the shark fin to a boil, skim off all foam, and simmer over low heat for 10 minutes. Thicken with the wet starch to a glossy, flowing consistency.