Red-Braised Shark's Fin

Name: Red-Braised Shark's Fin
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Cuisine: Chinese
Ingredients: 250 g Rehydrated shark's fin (blanch in boiling water, rinse, and arrange fan-shaped on a bamboo rack); 200 g Cleaned hen meat (cut into large pieces); 50.0 g Pork shoulder (cut into large pieces); 50.0 g Ham; 15 g Ginger slices; 20 g Scallion segments; 10 g Refined salt; 35 g Shaoxing wine; 12 g Monosodium glutamate; 250 g Clear broth; 25 g Wet starch; 15 g Sichuan pepper oil; 100 g Peanut oil; Chicken oil, to taste; Soy sauce, to taste

A classic Shandong (Lu) dish featuring shark's fin braised until soft and silky, served in a light, glossy amber-brown sauce with delicate, savory flavor.

3h 25m

Easy

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Ingredients

Rehydrated shark's fin (blanch in boiling water, rinse, and arrange fan-shaped on a bamboo rack) 250 g

Cleaned hen meat (cut into large pieces) 200 g

Pork shoulder (cut into large pieces) 50.0 g

Ham 50.0 g

Ginger slices 15 g

Scallion segments 20 g

Refined salt 10 g

Shaoxing wine 35 g

Monosodium glutamate 12 g

Clear broth 250 g

Wet starch 25 g

Sichuan pepper oil 15 g

Peanut oil 100 g

Chicken oil to taste

Soy sauce to taste

Instructions

Step 1: Prepare the Shark's Fin

Blanch the shark's fin once in boiling water, remove it, and rinse with clean water. Arrange it neatly in a fan shape on a bamboo rack, cover with another rack, and place in a wok.

Step 2: Make the Stewing Broth

Cut the hen and pork shoulder into large pieces, blanch in boiling water, remove, and rinse. Place the rinsed ham together with the hen and pork shoulder in a pot, add clean water to just cover the ingredients, add the ginger slices and scallion segments, heat over medium heat, skim off the foam, then reduce to low heat and simmer for 2-3 hours. Remove the shark's fin.

Step 3: Infuse the Oil

Heat the peanut oil in a wok over medium heat to 70% hot (about 175°C). Add the ginger slices and scallion segments and fry until golden yellow, then remove and discard them.

Step 4: Braise the Shark's Fin

Pour in the Shaoxing wine, soy sauce, clear broth, refined salt, and shark's fin, bring to a boil, and skim off all the foam. Simmer over low heat for 10 minutes, then thicken with wet starch to a glossy glaze.