Stir-fried Osmanthus Shark Fin

Name: Stir-fried Osmanthus Shark Fin
Prep time: 4 h
Cook time: 4 h 10 min
Total time: 8 h 10 min
Ingredients: 400 g dried shark fin; 3 eggs; 100 g rendered lard; 150 g lean pork; 1 old hen; 1 pork knuckle chunk; 15 g cooked minced ham; to taste ginger, scallion, soy sauce, minced scallion and pepper, Shaoxing wine, fine salt, MSG; 12 thin pancake wrappers; 12 cloves tender lettuce leaves

A Zhejiang dish in which braised shark's fin is stir-fried with beaten egg and minced lean pork until evenly coated and tender. The finished dish is golden in color, resembling osmanthus blossoms, with a fresh, fragrant, and silky texture.

8h 10m

Easy

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Ingredients

dried shark fin 400 g

eggs 3

rendered lard 100 g

lean pork 150 g

old hen 1

pork knuckle chunk 1

cooked minced ham 15 g

ginger, scallion, soy sauce, minced scallion and pepper, Shaoxing wine, fine salt, MSG to taste

thin pancake wrappers 12

tender lettuce leaves 12 cloves

Instructions

Step 1

Soak the dried shark fin in fresh water for 3 to 4 hours, then blanch in a pot of boiling water. Remove and rinse with fresh water, scrape off any sand, then blanch in boiling water again and rinse with cold water. Repeat this blanching and rinsing process 3 to 4 times, remove the fin bones, then rinse thoroughly with fresh water to eliminate all off-flavors, fine sand and small bone fragments. Next, place the shark fin in a pot, add ginger, scallion and Shaoxing wine to soak, then remove and set aside to cool in fresh water. Chop the pork knuckle chunk into large pieces, and split the old hen along the spine.

Step 2

Take 1 clay pot, line the bottom with bamboo strips (place bamboo chopsticks underneath). Arrange the cleaned shark fin on the bamboo strips. Place another layer of bamboo strips on top, then blanch the old hen and pork knuckle chunk in boiling water, remove and place on the bamboo strips. Add soy sauce, Shaoxing wine, ginger and scallion. First bring to a boil over high heat, then simmer over medium-low heat for 4 hours (until the meat is tender). Remove the ginger, scallion, old hen and pork knuckle chunk, and transfer the shark fin to a bowl. Mince the lean pork, stir-fry the minced scallion and pepper in a wok until fragrant, then add the beaten egg, MSG, Shaoxing wine and fine salt to the shark fin, mix well and set aside.

Step 3

Heat a wok, add oil, then add the shark fin and minced lean pork. Stir-fry evenly until the mixture is light and fluffy, then transfer to a serving plate. Sprinkle with minced ham, and serve with 2 plates of sweet vinegar, 1 plate of thin pancake wrappers and 1 plate of lettuce leaves.