Shark Fin in Clay Pot
Beijing-style claypot shark fin: the fin is first steamed to remove any fishy odor, then gently simmered in rich stock over low heat until the fin is tender and the broth is thick.
Ingredients
Rehydrated shark fin
1050 g
Whole scallion
2
Ginger slice
1 slice
Shaoxing wine
80 g
Salt
a pinch
MSG
a pinch
Rich broth
1400 g
Instructions
1
Step One
Place the shark fin in a bowl, add water, the whole scallion, and the ginger slices, then steam for about three hours to remove the fin's mucus and fishy smell, and to make up for any insufficiency in the rehydration process.
2
Step Two
After steaming, pour off the water, take out the shark fin, and give it a quick rinse with hot water.
3
Step Three
Place the shark fin in a clay pot, add the rich broth, wine, salt, and MSG, and simmer over low heat until the fin is tender and the broth is thick and rich.
