Shark’s Fins in Brown Sauce

Name: Shark’s Fins in Brown Sauce (Hung shao p’ai ch’in)
Cuisine: Chinese
Ingredients: ½ pound ham; 2 pounds shark’s fins soaked (3 or 4 large pieces); ½ tablespoon chicken grease (optional); 8 cilantro leaves; 1 tablespoon cornstarch (make paste); 1 tablespoon cold water; 3 tablespoons soy sauce; 1 tablespoon cornstarch (make paste); 4 tablespoons lard (or oil); 2 tablespoons flour; 4 cups chicken soup; 4 tablespoons lard (or oil); 5 slices ginger; 1 tablespoon wine; ½ pound pork (half lean, half fat); 3 green onions; ½ pound pork (half lean, half fat); ½ pound pork (half lean, half fat)

Hung shao p’ai ch’in

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

2 pounds shark’s fins soaked (3 or 4 large pieces)
½ pound ham

Asia
Taiwan
Shantung
Shansi
Honan
Hopeh
Main course

Method

Lay the soaked shark’s fins in a bowl, place root (or base) sections in center. Add green onion, ginger, wine and 2 cups of chicken soup, double-boil for about ½ hour. Remove.
Discard the soup, onion and ginger. Add the ham and pork into this bowl with shark’s fins. Pour in 2 cups chicken soup to steam another 1 hour, until fins are tender.
Remove the