Dry-braised sturgeon and paddlefish fin

Dry-braised sturgeon and paddlefish fin

　　Dry-braised sturgeon and paddlefish fin

　　Mr. Daqian had a great fondness for dry-braised sturgeon and paddlefish fin, as it is considered premium among all types of shark fins. The fin needles are thick, shiny, and become soft

　　and glutinous. Mr. Daqian’s method of cooking sturgeon and paddlefish fin is unique. Through a series of steps including boiling, steaming, braising, and simmering, he removes the grit from the fins, takes out the fin base bones, and eliminates any gelatinous or off smells. He then wraps the fin needles in lard from a freshly slaughtered pig, steams them in a basket, and uses the transfer of distilled water to allow the fat to penetrate the fins, making them soft and plump. Finally, he finishes the dish with dry braising. The result is golden-shiny fin needles with a delicious taste and rich nutrition.

　　Ingredients

　　Sturgeon and paddlefish fin

　　1500 grams

　　Fresh pork leaf lard

　　1000 grams

　　Mung bean sprouts

　　200 grams

　　Old ginger 25 grams

　　Scallion

　　50 grams

　　Cooking wine

　　500 grams

　　Rock sugar color

　　50 grams

　　Sichuan salt

　　25 grams

　　Ground pepper

　　5 grams

　　Premium clear broth

　　2500 grams

　　Melted lard

　　25 grams

　　Melted chicken oil

　　25 grams

　　Cooking Method

　　1. Remove the grit. Place the sturgeon shark fins in a pot of boiling water and simmer for 5–6 hours (keep the water lightly bubbling). Remove them and scrape off all the fin grit using a small knife.

　　2. Detach the fins and remove bones. Boil additional water in the pot, add the fins, and simmer for 2–3 hours until the fin cartilage cracks. Then remove the cartilage and any spoiled flesh, and take out the fin needles.

　　3. Steam the fin needles. Wrap raw pork fat around the fin needles and place them in a bowl. Cover and steam in a steamer over high heat for 4–5 hours. The steam will help transfer moisture to soften and plump up the fins and infuse them with fat.

　　4. Remove gelatin and odors. In a pot of clear broth, add ginger, scallions, and cooking wine. Simmer the fins in three to four batches to completely remove any gelatinous residue and unwanted flavors.

　　5. Braise until dry. Neatly wrap the fins in gauze, place them in a pot, and add 1,000 grams of clear broth. Add rock sugar syrup, pepper, and Sichuan salt, then braise over low heat for 2 hours until the fin needles are glossy, soft, and the sauce is thick. Set aside.

　　6. Clean another wok, heat melted lard until 70% hot, add blanched mung bean sprouts with their tips removed and Sichuan salt, stir-fry until just cooked, and spread them at the bottom of a serving plate. Then unwrap the fin package, arrange the fin needles neatly on top of the bean sprouts. Bring the reserved braising sauce to a boil, add melted chicken fat, and drizzle it over the fins before serving.