|Skinless sharks fin||2 Pound|
|Lean pork||1⁄2 Pound|
|Pork fat||1⁄2 Pound|
|Soy sauce||3 Tablespoon|
|Celery cabbage||1 Pound|
Put the sharks' fins in a large saucepan with the lean and fat pork and the beef.
Add enough water to cover the meat and bring to a boil.
Skim from time to time.
Cut the leek and scallions into 1 inch sections and add to the mixture.
Simmer for 6 hours.
Drain the fins and discard the soup and meat.
Cut the chicken into pieces and put in a saucepan with second pound of pork and fins, cover with water and bring to a boil.
Add the soy sauce, sherry and sugar and simmer for 4 or 5 hours.
Cut the celery cabbage into 2 inch sections and add to the mixture and cook for 1 hour longer.
By this time the fins should be very tender.
Discard the chicken and pork.
Season the thick sauce with salt and pepper.
Put the cabbage in a shallow bowl and pour the sharks' fins and the sauce on top; serve very hot.