Ingredients
Water-soaked premium shark fin (2000 g / about 4.4 lbs), 1500 g (about 3.3 lbs) fat hen chicken, 1000 g (about 2.2 lbs) pork elbow.
Seasonings
150 g (about 2/3 cup) rice wine, 50 g dried scallops, 50 g scallion sections, 50 g ginger slices, 25 g (about 2 tablespoons) cooked chicken fat, 8 g (about 1 1/4 teaspoons) salt, 2.5 g (about 1/2 teaspoon) MSG, 1 g (about 1/4 teaspoon) pepper salt.
Instructions
1. Lightly crush the scallions and ginger; remove the tough edges from the dried scallops, rinse clean, then place them in a steamer with scallions, ginger, cooking wine, and water, and steam until tender; set aside.
2. Scrape and wash the pork hock clean, then chop it into chunks; slaughter the chicken, remove all feathers, open the cavity to take out the innards, wash it, and chop into large pieces; blanch both the pork and chicken together in a pot of boiling water, then remove and rinse off any unclean blood foam.
3. Place a bamboo grate at the bottom of a large earthenware pot, then add the shark fin wrapped in a thin white cheesecloth. Pour in chicken broth, cooking wine, scallions, and ginger. Bring to a boil over high heat, then reduce to low heat and simmer for about 30 minutes. Remove the shark fin from the pot and discard the broth. Layer the pot with pork elbow, scallion sections, and ginger slices, then return the shark fin along with chicken pieces. Add dried scallop broth, Shaoxing wine, salt, and 1500 g (about 6 1/2 cups) of water. Cover with a plate, bring to a boil over high heat, then reduce to low heat and simmer for about 4 hours, until the shark fin is tender, fragrant, and soft. Remove from heat, discard the chicken, pork elbow, scallions, and ginger. Take the shark fin out of the cloth and arrange it on a serving plate.
4. Heat cooked chicken fat in a wok until it reaches 80% hot, pour in the original broth from the large earthenware pot, add MSG, bring to a boil to form a thick sauce, pour it over the shark fin, sprinkle with white pepper, and drizzle with chicken fat. This dish has a light yellow color, glossy sauce and bright oil, soft and sticky texture, savory and delicious flavor, and a rich, mellow taste.