Shark Fin Hibiscus Bun

Shark Fin Hibiscus Bun

　　Shark Fin Hibiscus Bun, a steamed dim sum. Features: shaped like a hibiscus flower, with soft and glutinous skin, tender and refreshing filling, and delicious taste. Cooking method: steaming.

　　Sichuan-style Shark Fin Hibiscus Bun recipe: wFC

　　1. Soak the shark fin to remove all impurities, blanch in boiling water to remove gelatin, and braise several times in premium broth. wFC

　　2. Wrap neatly in clean gauze, then simmer gently with chicken chunks, pork, ham, ginger, scallions, cooking wine, a little sugar, salt, etc., over low heat until softened. Cut the shark fin into inch-long sections. wFC

　　3. Soak glutinous rice and non-glutinous rice together, grind into a paste, strain, and cook into a dough. wFC

　　4. Shape the rice dough into 15-gram portions, flatten, wrap in the filling, seal the opening downward, shape into five petals with your fingers, press patterns on them, and embed red and yellow stamens in the center. wFC

　　5. Steam until cooked, and serve immediately upon removal from the steamer. wFC

　　Key tips: The shark fin must be rich and plump; the seam must be tightly sealed; do not steam for too long. This dish is suitable as a high-end banquet dim sum, often served with shrimp rice noodle soup, also known as “Jade Ridge Hibiscus Bun.” wFC