Stir-Fried Shark Fin
After deodorizing rehydrated shark fins, mix them with egg yolks. Stir-fry the mixture with lard until loose, then finish by drizzling with scallion-ginger oil and sprinkling with minced ham.
Ingredients
cooking wine
10 g
salt
2 g
MSG
2 g
scallion-ginger oil
25 g
ginger water
to taste
rehydrated shark fin (deodorized and rinsed of alkaline flavor)
egg yolk
Shaoxing wine
lard
finely diced ham (for garnish)
Instructions
1
Prepare the shark fin
Place the rehydrated shark fin into a pot of boiling water, add a suitable amount of alkali, and bring to a boil. Then blanch it twice more in fresh boiling water to remove any fishy smell and alkaline flavor. Drain and transfer the shark fin to a bowl.
2
Combine the mixture
To the bowl of shark fin, add the egg yolk, salt, ginger water, Shaoxing wine, MSG, and cooking wine. Stir thoroughly with chopsticks until evenly mixed.
3
Stir-fry
Heat the lard in a wok over medium heat. Pour in the shark fin and egg yolk mixture and cook briefly, stirring constantly with a ladle. Continue to stir-fry until the mixture is loose and separated.
4
Finish and serve
Once cooked through, drizzle in the scallion-ginger oil, transfer to a serving plate, and sprinkle the finely diced ham over the top before serving.
