Sharks Fin Soup Recipe(Chinese Recipes) |
Ingredients: Serves 6 |
3 oz dried shark’s fin 2 cups cold water 1 tablespoon Chinese white rice vinegar or distilled vinegar 1 tablespoon Chinese white rice wine or gin 2 scallions, trimmed and halved One 1-inch-thick slice fresh ginger, lightly smashed 2 oz pork fat, cut into 6 to 8 cubes 6 cups Superior Stock or Chicken Stock ¾ cup julienned prepared Smithfield Ham 3 tablespoons cornstarch mixed with 3 tablespoons cold water 1 teaspoon sesame oil 1 cup mung bean sprouts, washed and both ends removed 3 tablespoons Chinese red vinegar |
Method: Soak the shark’s fin in warm water to cover until soft, at least 2 hours. Wash and rinse through a fine strainer. Soak overnight in a bowl with the cold water and white rice vinegar. Drain, then place in a steamproof dish with the wine, scallions, ginger, pork fat, and 1 cup of the stock. Place the dish in a steamer, cover, and steam for 30 minutes. Turn off the heat, remove the dish, and discard all ingredients except the shark’s fin. There should be about ¾ cup of fins. Reserve. Pour the remaining 5 cups stock into a pot, add the shark’s fin, and bring to a boil over high heat. Lower the heat and simmer for 20 minutes, leaving the lid cracked. Add the Smithfield ham and continue to simmer for 5 minutes more. Raise the heat to medium and slowly add the cornstarch mixture, stirring constantly with your other hand until the soup thickens. Turn off the heat, add the sesame oil, and serve the shark’s fin in individual heated bowls. To serve in the Chinese manner, into each bowl, after the soup has been ladled, sprinkle some bean sprouts, what the Chinese call ngon jum, or “silver needles”. Then add the red vinegar, usually 1 to 2 teaspoons per serving, depending on individual tastes. |
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