Zu'an Shark Fin

Name: Zu'an Shark Fin
Prep time: 45 min
Cook time: 4 h 40 min
Total time: 5 h 25 min
Ingredients: 2000 g soaked jade-knot shark fin; 8 g fine salt; 2.5 g MSG; 50 g dried scallops (steamed and set aside); 1 g pepper salt; 1500 g fatty hen meat (cut into large chunks); 50 g scallion knots (bruised); 1000 g pork knuckle meat (cut into chunks); 50 g sliced ginger; 150 g Shaoxing wine; 25 g rendered chicken fat

A classic Hunan-style shark fin dish with a pale yellow color, a clear and glossy sauce, and a soft, silky texture.

5h 25m

Easy

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Ingredients

soaked jade-knot shark fin 2000 g

fine salt 8 g

MSG 2.5 g

dried scallops (steamed and set aside) 50 g

pepper salt 1 g

fatty hen meat (cut into large chunks) 1500 g

scallion knots (bruised) 50 g

pork knuckle meat (cut into chunks) 1000 g

sliced ginger 50 g

Shaoxing wine 150 g

rendered chicken fat 25 g

Instructions

Preliminary Preparation

Slaughter the chicken, pluck all feathers, eviscerate and wash thoroughly, then cut into large chunks. Scrape the pork knuckle clean, wash, and cut into chunks. Blanch both together in boiling water, remove, and rinse off any blood foam with clean water. Bruise the scallions and ginger. Trim the tough edges off the dried scallops, wash clean, then add the bruised scallions, ginger, Shaoxing wine, and water, steam in a steamer basket and set aside.

Braise the Shark Fin

Take a large ceramic pot, line the bottom with a bamboo slat mat, and place the shark fin wrapped in thin white gauze inside. Pour in chicken stock, add Shaoxing wine, scallions, and ginger, bring to a rolling boil over high heat, then reduce to low heat and simmer for about 30 minutes. Remove the shark fin from the pot and discard this cooking liquid. Layer the pork knuckle chunks, knotted scallions, and sliced ginger at the bottom of the pot, return the shark fin and chicken chunks to the pot, then add the steamed scallop broth, Shaoxing wine, fine salt, and 1500g of clean water. Cover the pot with a plate, bring to a boil over high heat, then reduce to low heat and simmer for about 4 hours until the shark fin is tender, richly aromatic, and soft. Turn off the heat, remove the chicken, pork knuckle, scallions, and ginger. Take the shark fin out of the gauze and arrange it on a serving plate.

Finish with Sauce

Place the rendered chicken fat in a wok, heat to 80% of its smoking point, pour in the original braising liquid from the ceramic pot, add MSG, bring to a boil to form a thick sauce, pour the sauce over the arranged shark fin, sprinkle with pepper salt, and finish with a drizzle of chicken fat before serving.