Shark Fin Soup
|Dried shark fins||3⁄4 Pound|
|Sliced ginger||2 Tablespoon|
|Sliced scallions||1⁄4 Cup (4 tbs)|
|Chicken broth||3 Quart|
|Water||1⁄4 Cup (4 tbs)|
|Soy sauce||1 Teaspoon|
|Monosodium glutamate||1⁄2 Teaspoon (Accent Seasoning)|
|Crab meat||1⁄2 Pound|
Wash the sharks fins arid cover with cold water.
Drain, cover with fresh water, and boil 3 hours.
Drain, add fresh water, and boil again for 3 hours.
Drain and let dry.
Heat the oil in a saucepan; saute the ginger and sirlions for 3 minutes.
Add the sherry, 1 quart chicken broth, and the sharks' fins.
Cook over high heat 10 minutes.
Drain, if any liquid remains, but most of it should have been absorbed.
Add the remaining broth; bring to a boil.
Mix together the cornstarch, water, soy sauce, and Ac'cent.
Stir into the soup, then add the crab meat.