Shark’s Fin Soup

Name: Shark’s Fin Soup ( )
Yield: Makes 8 Servings
Cuisine: China
Ingredients: 4 ounces dried shark’s fin strands; 2½ cups water; 2 teaspoons white rice vinegar; 1 cup finely shredded Cleaver discussion; 8 cups Superior Stock; ¼ cup red rice vinegar; 1¼ cups mung bean sprouts, ends removed; 3 scallions, cut in half crosswise; 2 tablespoons white rice wine; 3 ounces pork fat, cut into 8 equal cubes; 1-inch-thick slice ginger, peeled and lightly smashed; ¼ cup mung bean starch mixed with ¼ cup water; ¼ cup mung bean starch mixed with ¼ cup water; 1½ teaspoons sesame oil

Preparation info

Makes
8
Servings

Difficulty
Medium

Appears in

Mastering the Art of Chinese Cooking

By Eileen Yin-Fei Lo

Published 2009

About

No occasion of importance in China—no festival, no major holiday, no reunion, no family celebration—is considered complete without a banquet. And no banquet of any consequence is complete without shark’s fin soup, prepared and served in the classic manner. The soup is always accompanied with crisp mung bean sprouts, shredded Yunnan or Jinhua ham, and red vinegar.

Ingredients

Asia
China
Soup

Ingredients

Method