Braised Shark’s Fin in Brown Sauce

Braised Shark’s Fin in Brown Sauce

　　Main ingredient: 350g pre-braised shark’s fin.

　　Garnish: 100g bean sprouts, 15g Jinhua ham, 20g coriander leaves. Seasonings: dark soy sauce, fish sauce, cooking wine, MSG, chicken stock, starch, Zhenjiang vinegar.

　　Method: Steam the pre-braised shark’s fin for 10 minutes, then remove and place in a serving dish. Heat a wok over the stove, add chicken stock, fish sauce, dark soy sauce, cooking wine, and MSG. Once the broth boils, thicken with a starch slurry and pour over the shark’s fin. Stir-fry the bean sprouts until just tender, then arrange them on a plate. Shred the Jinhua ham into thin strips and sprinkle over the bean sprouts. Serve with coriander leaves and Zhenjiang vinegar.

　　Features: Rich and thick sauce, soft and tender shark’s fin — a delicacy fit for banquets.