Yellow Croaker with Shark Fin

Name: Yellow Croaker with Shark Fin
Prep time: 25 min
Cook time: 4 h 20 min
Total time: 4 h 45 min
Ingredients: 400 g Soaked shark fin; 50 g (20 g + 30 g) Shaoxing wine (used in portions); 200 g Clean yellow croaker meat (cut into small cubes); 5 g Fine salt; 15 g Cooked ham shreds; 1.5 g MSG; 2 Egg whites; 1000 g (300 g + 700 g) Clear broth (used in portions); 500 g Raw clean hen (chopped into large pieces); 50 g Wet starch (thinned for use); 10 g Cilantro leaves; 25 g Cooked chicken oil; 1 g (0.5 g + 0.5 g) Scallion knots (used in portions); 50 g (20 g + 30 g) Cooked pork fat (used in portions); 5 g Ginger slices

A traditional dish pairing yellow croaker with shark fins, featuring a crystal-clear white appearance and bright, glossy broth.

4h 45m

Easy

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Ingredients

Soaked shark fin 400 g

Shaoxing wine (used in portions) 50 g (20 g + 30 g)

Clean yellow croaker meat (cut into small cubes) 200 g

Fine salt 5 g

Cooked ham shreds 15 g

MSG 1.5 g

Egg whites 2

Clear broth (used in portions) 1000 g (300 g + 700 g)

Raw clean hen (chopped into large pieces) 500 g

Wet starch (thinned for use) 50 g

Cilantro leaves 10 g

Cooked chicken oil 25 g

Scallion knots (used in portions) 1 g (0.5 g + 0.5 g)

Cooked pork fat (used in portions) 50 g (20 g + 30 g)

Ginger slices 5 g

Instructions

Steaming

Place the shark fin in a large bowl, lay the chopped hen pieces on top, add 20 g of Shaoxing wine, 300 g of clear broth, and 0.5 g of scallion knots. Steam over high heat for 4 hours. Once out of the steamer, pick out and discard the chicken pieces and scallion knots. Cut the yellow croaker meat into small cubes.

Cooking

Set a wok over high heat, add 20 g of cooked pork fat, and heat until about 70% hot. Add 0.5 g of scallion knots and the ginger slices. Once fragrant, ladle in 700 g of clear broth. Remove the scallion knots and ginger slices, then add the shark fin and yellow croaker together into the wok, followed by 30 g of Shaoxing wine, the fine salt, and the MSG. After it comes to a boil, thicken with the thinned wet starch, then add the egg whites and 30 g of cooked pork fat. When it returns to a boil, transfer to a bowl, drizzle with the cooked chicken oil, sprinkle with the ham shreds and cilantro leaves, and serve.