Red-Braised Shark Fin
A classic Shandong specialty prepared using the red-braising technique, yielding a rich, concentrated sauce with tender, savory shark fin.
Ingredients
Soaked shark fin
1000 g
Cleaned hen meat (cut into large chunks)
1000 g
Pork shoulder meat (cut into large chunks)
1000 g
Ham (scrubbed clean with hot alkaline water, surface parts sliced off)
250 g
Scallion segments
100 g
Ginger slices
100 g
Soy sauce
20 g
Refined salt
5 g
Shaoxing wine
4 g
MSG
4 g
Sichuan pepper oil
3 g
Chicken oil
2 g
Clear broth
750 g
Peanut oil
50 g
Wet starch
50 g
Instructions
1
Step 1
Blanch the shark fin twice with boiling water, then lift it out and rinse clean with fresh water. Arrange it neatly on a bamboo grate in a fan shape and cover with another grate, then place it into a wok. Cut the hen meat and pork shoulder meat into large chunks, blanch them in boiling water in the pot, then lift out and rinse with fresh water. Scrub the ham clean with hot alkaline water, slice off the surface parts, and place it together with the hen meat and pork shoulder in the pot. Add fresh water to just cover the ingredients, then add ginger slices (50 g) and scallion segments (50 g). Bring to a boil over medium heat, skim off the foam, and move to a low heat to simmer for 2–3 hours. Remove the shark fin.
2
Step 2
Heat the peanut oil in a wok over medium heat until it reaches 70% hot, add ginger slices (50 g) and scallion segments (50 g), fry until golden brown, then remove and discard. Pour in the Shaoxing wine, add soy sauce, clear broth, refined salt, and the shark fin, bring to a boil, skim off the foam cleanly, then simmer over low heat for 10 minutes. Thicken with wet starch to a glossy, smooth consistency, then add Sichuan pepper oil, MSG, and chicken oil, toss the wok to coat, and plate to serve.
