Ingredients
1000 g (about 4 cups) chicken broth, 400 g (about 14 oz) fresh soup-braised shark fin.
Seasonings
40 g water chestnut flour, 27 g light soy sauce, 13.5 g crab roe, and appropriate amounts of Shaoxing wine, minced ham, MSG, and white pepper.
Instructions
1. Heat the wok, add lard, then add Shaoxing wine, chicken broth, shark fin, MSG, soy sauce, and white pepper. Simmer over low heat—do not let it boil vigorously—to keep the texture tender and smooth.
2. Thicken the shark's fin soup with crab roe and water chestnut starch, then pour over the shark's fin and sprinkle with minced ham. This dish has a yellow-white color, a delicious taste, and a tender, silky texture, making it ideal for autumn and winter.