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Ingredients:
6 oz. pre-softened shark's fin*
6 oz. pre-softened fish skin*
1T vinegar
1/4t black pepper
1T shredded Chinese ham
Mixture1(6 1-inch sections green onion, 6 slices ginger root)
Mixture2(1C shredded bamboo shoot, 1/4C shredded pre-softened black
mushroom, 1/2C shredded pork loin, 2T shredded Chinese ham***)
Mixture3(1T rice wine, 4C stock, 3T soya sauce, 1/2t salt,
1/2t sugar, 1/2t sesame oil)
Mixture4(3T cornstarch, 3T water)
[t = teaspoon; T = tablespoon; C = cup]
Method:
1)Shred shark's fin and fish skin. Heat pan and 1T oil and stir-fry
with
Mixture1 until fragrant; add 1T rice wine and 4C water; cook 2 minutes
and remove onion and ginger; add shark's fin and fish skin and cook 5
minutes; remove and drain (discard liquid).
2)Heat Mixture3 until boiling and add ingredients of Mixture2 plus
shark's
fin and fish skin; cook about 6 minutes over medium heat and add
Mixture4
to thicken. Add vinegar, pepper and stir; remove to serving bowl and
sprinkle shredded ham on top.
*To pre-softened shark's fin or fish skin
1)Place material in a pan with water to cover and heat until just below
boiling point; turn heat to low and let simmer uncovered 1-2 hours.
2)Remove pan from heat and let material cool to room temperature; rinse
material lightly and place in fresh, cold water to cover. Let soak in
refrigerator overnight.
3)Repeat complete process 2-3 times until material is very soft and
tender.
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