Steamed Shark Fin Boxes

Steamed Shark Fin Boxes

　　Steamed Shark Fin Boxes

Ingredients:

    150g soaked shark fin, 300g chicken (slaughtered), 300g pork ribs, 300g pork trotters, 250g fresh shrimp meat, 5 eggs, 10g minced ham, 20 coriander leaves, 7.5g minced celery, 5g monosodium glutamate, 5g salt, 0.1g pepper, 15g cooking wine, a few drops of chicken oil, 750g superior stock, 25g crab roe, 2.5g soy sauce.

Method:

    (1) Place the soaked shark fin in a pot, add ginger and scallions, soak in cooking wine, then remove and set aside.

    (2) In a clay pot, first place bamboo sticks as a rack, then lay bamboo slices. Arrange the soaked shark fin in the pot, cover with old chicken, pork ribs, and pork trotters. Add second stock, bring to a boil over high heat, then simmer over medium heat, and finally stew over low heat for about 3 hours. When the shark fin strands can be lifted with chopsticks and both ends droop slightly, add monosodium glutamate and soy sauce, then remove and set aside.

    (3) Mash the fresh shrimp meat (remove the shrimp veins), place in a mixing bowl, and add half of the monosodium glutamate, salt, and egg white. Stir until it forms a paste—this is the shrimp paste—set aside.

    (4) Pipe the shrimp paste onto 20 small dishes (pre-greased with lard), then place the shark fin on top of the shrimp paste. Add another layer of shrimp paste on top of the shark fin, smooth with egg white, and garnish with minced ham, coriander leaves, minced celery, and julienned carrots. Steam over high heat until cooked. Remove the shark fin, arrange on a serving plate, and adjust about 100g of the original broth with seasoning. Thicken with a cornstarch slurry and drizzle over the top to finish.

Features:

    Vibrant color, box-like shape, fresh, tender, and delicate.