Braised Shank’s Fin with Seafood

Name: Braised Shank’s Fin with Seafood (Hai hsien yu ch’ih)
Cuisine: Chinese
Ingredients: 5 cups soup stock; 10 pieces small green cabbage; 10 strips, Taiwanese bok choy; 20 slices carrot (cooked); 1 tablespoon cornstarch; 1 teaspoon salt; 1 tablespoon soy sauce; 2 tablespoons wine; 2 slices ginger; 1 green onion; ½ teaspoon black pepper; 3 tablespoons oil; 15 raw shrimp (without shell); 1 fresh cuttlefish; 1-¼ pound shark fins (soaked); 1 cup bamboo shoots (shredded}; 4 black mushrooms; 2 sea cucumbers (cooked); ½ cup clam meat

Hai hsien yu ch’ih

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

1-¼ pound shark fins (soaked)
15 raw shrimp (without shell)
1 fresh cuttlefish<

Asia
Taiwan
Fukien
Fish course
Pescatarian

Method

Arrange soaked shark fins (very soft) in a bowl. Add green onion, ginger, and 2 cups water, steam for 1 hour. Discard the water, add another 2 cups soup stock, and continue to steam for 1 hour. Drain off the stock, and stuff the center with shredded bamboo shoots.
Saute 2 green onions with 3 tablespoons oil, splash with wine, and add 2 cups soup stock and 1 tab