Cookbook:Shark fin soup
|Shark fin soup|
Shark Fin Soup, or Shark Fin Stew, is fish soup believed to originate from China. On the Chinese seas during the 1800s, pirates under the control of Ch'ing Yih Szaou used to make shark fin soup that took at least 4 hours to prepare. 
Recipes of shark fin soup vary, but shark fin is an essential ingredient.
- 400 grams shark fins
- 100 grams dried, ground shrimp
- 10 large dried Dongu mushrooms
- 50 grams dried bamboo shoots
- 1 slice ginger root
- 2 tablespoons bacon fat
- 1 teaspoon salt
- 2 tablespoons soy sauce
- 4 tablespoons Chinese white wine
- 3/4 litres chicken broth
- Fish stock from red-boiled fins
- 1 teaspoon sesame oil
- 1 tablespoon corn starch
- Clean the fins, place in lukewarm water.
- Soak ground shrimp and dried mushrooms for thirty minutes in 1/4 litre of warm water. The water can then be discarded. The dried bamboo should also be soaked until soft, then cut into thin strips.
- Thoroughly clean and scale the shark fins, place in a litre of water.
- Simmer for one hour. Afterwards set the water aside.
- Place fins in a fresh litre of water and bring to a boil.
- Reduce heat and simmer, covered, for an hour and a half. Afterwards strain fins.
- In a separate pot, add chicken broth and bring to a boil.
- Add ginger and shrimp, simmering for thirty minutes.
- Remove from heat and strain the broth, discarding the shrimp and ginger.
- In a separate pot, heat the bacon fat, adding the bamboo shoots and mushrooms together with salt.
- Saute for one minute, then add soy sauce, wine, broth, fish stock, and fins. Boil under low heat, stirring frequently, for twenty minutes.
- Remove from heat and slowly stir in the corn starch, in small increments. Sprinkle sesame oil on the soup.
Serve in a large bowl. The shark fins should remain on the surface.