Shark Fin Soup
|Dried shark fin||1⁄4 Kilogram|
|Chicken meat||1 Cup (16 tbs), boiled and shredded|
|Onion||2 Medium, sliced|
|Mushrooms||4 Large (Soaked In Hot Water For 30 Minutes)|
|Sliced ginger||2 Teaspoon|
|Bamboo shoots||50 Gram (Canned Or Boiled)|
|Wine vinegar||1 Teaspoon|
|Rice wine||1 Tablespoon|
|Soya sauce||1 Tablespoon|
|Salt||2 Teaspoon (Leveled)|
|Sugar||1 Teaspoon (Leveled)|
|Corn flour||1 1⁄2 Tablespoon|
|Peanut oil||2 1⁄2 Tablespoon|
|Secondary broth||7 1⁄2 Cup (120 tbs)|
Boil the shark fins in water for 20 minutes.
Drain the water and fill the pan again fresh with boiling water and cook for 20 minutes.
Repeat the draining and boiling process 4 times.
This preparation will take 2 hours.
Bring 1 1/2 cups secondary broth to the boil.
Add sliced onions and ginger.
Add the drained shark fins and cook for 15 minutes.
Bring to the boil then drain off and discard the broth.
Remove the stalks from mushrooms and shred the caps.
Thinly slice the bamboo shoots.
Heat oil and saute, shark fins, chicken, bamboo shoots, stir well add wine and vinegar.
Continue cooking until dry.
Pour remaining broth into the pan.
Add soya sauce, mushrooms, sugar and salt.
Mix cornflour with 1/2 cup water and add to the soup.
Let it simmer for a few minutes more and remove.
(In China shark fin is eaten to prevent brittleness of bone, after 30 years of age it is taken regularly).