📝 About This Recipe
A crown jewel of Shandong (Lu) cuisine, this dish epitomizes the 'Bao, Yu, Chi' (Abalone, Sea Cucumber, Shark's Fin) tradition of the Northern Chinese imperial courts. The shark's fin is meticulously braised in a rich, collagen-heavy stock made from Jinhua ham and old hen, resulting in a texture that is simultaneously tender and springy. This recipe emphasizes the 'Hong Shao' (Red Braised) technique, delivering a deep, savory umami profile that is both elegant and profoundly satisfying.
🥗 Ingredients
The Primary Ingredient
- 300 grams Dried Shark's Fin (Pre-processed/Cleaned) (Large comb-style preferred; ensure it is sustainably sourced or use high-quality vegan 'mock' fin)
The Superior Stock (Gao Tang)
- 1 whole Old Hen (Lao Mu Ji) (Cleaned and chopped into large chunks)
- 150 grams Jinhua Ham or Smithfield Ham (Sliced into thick slabs)
- 2 pieces Pork Trotters (Split lengthwise to release gelatin)
- 50 grams Ginger (Smashed)
- 4 stalks Spring Onions (Tied into a knot)
- 3 liters Water (Filtered water preferred)
The Braising Liquid and Seasoning
- 3 tablespoons Shaoxing Rice Wine (High quality aged wine)
- 2 tablespoons Light Soy Sauce (For savory depth)
- 1 teaspoon Dark Soy Sauce (Mainly for the iconic amber color)
- 15 grams Rock Sugar (Provides a mellow sweetness and gloss)
- 1/2 teaspoon White Pepper Powder (Finely ground)
- 2 tablespoons Chicken Fat or Lard (For a silky mouthfeel)
- 2 tablespoons Cornstarch Slurry (Mixed with 2 tbsp water)
Garnish and Sides
- 100 grams Fresh Bean Sprouts (Roots removed (silver needles))
- 1 tablespoon Zhenjiang Black Vinegar (Served on the side to cut richness)
- 1 sprig Coriander (For garnish)
👨🍳 Instructions
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1
Begin by soaking the dried shark's fin in cold water for at least 12 hours. Change the water twice during this period to ensure neutrality in flavor.
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2
Blanch the shark's fin in boiling water with a few slices of ginger and a splash of rice wine for 10 minutes to remove any fishy odor. Drain and rinse in cold water.
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3
Prepare the Superior Stock: Place the old hen, pork trotters, and Jinhua ham in a large pot of cold water. Bring to a boil, blanch for 5 minutes, then drain and rinse the meats thoroughly.
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4
In a clean stockpot, combine the blanched meats, 3 liters of water, ginger, and spring onion knots. Bring to a boil, then simmer on low heat for 4 hours until the liquid reduces by half and becomes milky and rich.
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5
Strain the stock through a fine-mesh sieve, discarding the solids. You should have a golden, gelatinous broth. Measure out 600ml for this recipe; the rest can be frozen.
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6
In a clay pot or heavy-bottomed wok, heat the chicken fat or lard over medium heat. Add the shark's fin and gently toss for 1 minute to coat with fat.
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7
Pour in the 600ml of Superior Stock and add the Shaoxing wine, light soy sauce, dark soy sauce, and rock sugar.
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8
Bring the mixture to a gentle simmer. Cover and braise on low heat for 30-40 minutes, allowing the fin to absorb the essence of the stock.
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9
While the fin is braising, quickly blanch the silver needle bean sprouts in boiling water for 30 seconds. Drain and place them at the bottom of a deep serving platter.
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10
Taste the braising liquid. Adjust salt if necessary, though the ham usually provides enough. Add the white pepper.
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11
Carefully lift the shark's fin out with a slotted spatula and place it atop the bean sprouts.
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12
Turn the heat up on the remaining sauce. Slowly whisk in the cornstarch slurry until the sauce is thick enough to coat the back of a spoon with a brilliant sheen.
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13
Pour the thickened sauce over the shark's fin. Garnish with a single sprig of coriander and serve immediately with a small dish of black vinegar on the side.
💡 Chef's Tips
Patience is key; never boil the stock vigorously or it will become cloudy rather than creamy. If using sustainable alternatives like 'faux fin' (made from gelatin/mung bean), reduce the braising time to 10 minutes to prevent dissolving. Always use rock sugar instead of granulated sugar for a clear, mirror-like glaze. The bean sprouts are essential as they provide a crisp textural contrast to the soft fin. Never skip the black vinegar side serving; the acidity is traditional in Shandong cuisine to balance the heavy collagen.
🍽️ Serving Suggestions
Pair with a dry, aged Shaoxing wine (Hua Diao) served warm. Serve alongside a bowl of steamed jasmine rice to soak up the precious golden sauce. Accompany with a light vegetable dish, such as Poached Choy Sum, to cleanse the palate. Follow this rich dish with a pot of Pu-erh tea to aid digestion. For a full Imperial banquet experience, serve after a cold jellyfish appetizer.