Shark's Fin with Assorted Shredded Ingredients

Name: Shark's Fin with Assorted Shredded Ingredients
Cuisine: Chinese
Ingredients: 500g shark's fin; 150g shredded chicken; 60g shredded bamboo shoots; 150g shredded shiitake mushrooms; 50g shredded abalone; 50g shredded fish maw; 50g shredded ham; 80g lard; 800g chicken broth; 15g cooking wine; 10g sugar; 3g salt; 2g MSG; 30g wet cornstarch (diluted); minced scallion and ginger, to taste

A Fujian (Min) cuisine dish braising shark fin together with a mix of julienned ingredients (e.g., shredded chicken, shredded bamboo shoots).

Varies

Easy

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Ingredients

shark's fin 500g

shredded chicken 150g

shredded bamboo shoots 60g

shredded shiitake mushrooms 150g

shredded abalone 50g

shredded fish maw 50g

shredded ham 50g

lard 80g

chicken broth 800g

cooking wine 15g

sugar 10g

salt 3g

MSG 2g

wet cornstarch (diluted) 30g

minced scallion and ginger to taste

Instructions

Preparing the Shark's Fin

First, soak the shark's fin in hot water over low heat for about 1 hour. After removing the outer membrane, soak it thoroughly in cold water. Then wash it clean and continue simmering over low heat until the fin bones can be removed. Once all the fin bones have been removed, rinse it thoroughly with cold water, then soak it in cold water for 5-6 hours, and steam it in a steamer for about 1 hour. Remove it, discard the original broth, replace with fresh water, and steam again until the original gelatinous flavor of the shark's fin has been completely removed.

Removing the Fishy Odor

Before cooking over heat, open up the shark's fin and smell it. If any other gelatinous off-flavors remain, blanch it thoroughly in fresh water. If the first blanching cannot completely remove the off-flavors, blanch it again in scallion and ginger water until the shark's fin releases its aroma.

Cooking the Shark's Fin

Heat a wok over high heat, add the lard, then add the minced scallion and ginger and stir-fry briefly. Add half of the cooking wine, the chicken broth, and the shark's fin, then switch to low heat and simmer until the shark's fin can be broken apart with chopsticks.

Combining and Finishing the Dish

Transfer the prepared shark's fin to high heat. Once it comes to a boil, add in sequence the shredded chicken, shredded bamboo shoots, shredded shiitake mushrooms, shredded abalone, shredded fish maw, shredded ham, as well as the sugar, salt, MSG, and the remaining cooking wine. Once everything is fully cooked, add the diluted wet cornstarch to thicken, and the dish is ready.