Braised Immortal Shark’s Fin

Braised Immortal Shark’s Fin

　　Braised Immortal Shark’s Fin

Ingredients:

     400g pre-braised shark’s fin needles, 150g bean sprouts, 20g shredded ham, 150g bamboo shoots, 20g soaked dried mushrooms, 1000ml superior stock, 3g salt, 3g MSG, 0.1g white pepper, 2g sesame oil, a small amount of starch water.

Method:

     (1) First blanch the bamboo shoots until cooked, then slice them into strips and set aside. Trim the heads and tails off the bean sprouts, and slice the mushrooms into strips, also setting aside.

     (2) Heat the wok, add a small amount of oil, first stir-fry the mushrooms until fragrant, then stir-fry the bamboo shoot strips and set aside. Pour the superior stock into the wok and bring to a boil. Add the shark’s fin, bamboo shoots, and mushrooms, and bring to a boil again. Then add the bean sprouts, along with salt, white pepper, and MSG. Stir well, thicken with a little starch water, drizzle with sesame oil, and sprinkle shredded ham on top before serving.

Features:

     Light, refreshing, delicious, and richly aromatic.