Stewed Shark’s Fin with Brown Sauce

Name: Stewed Shark’s Fin with Brown Sauce (T’ung tien p’ai ch’ih)
Cuisine: Chinese
Ingredients: ½ tablespoons brown peppercorn oil; ½ tablespoons chicken grease; ¼ teaspoon black pepper powder; 3 tablespoons cornstarch; 2 slices ginger; 10 cups chicken soup stock; 1-¼ pound dried shark fin; 2 green onions; 1 teaspoon salt; ¼ teaspoon MSG; 5 tablespoons oil; 2 tablespoons soy sauce

T’ung tien p’ai ch’ih

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

1-¼ pound dried shark fin
2 green onions
2 slices g

Asia
Taiwan
Shantung
Main course

Method

Soak dried shark fin in cold water for about 1 day. Then cook in water over low heat for about 3 hours. Remove, slash skin on shark fin and cut off fish meat. Arrange in three layers in a bowl, add ginger, green onions, and water, and steam for 2 hours. Discard water, and add 2 cups chicken stock. Steam for another 2 hours.
Discard the soup of procedure #1, add