Ingredients
Shark fin, chicken broth, baby bok choy hearts, and bamboo shoot slices, all to taste.
Seasonings
Scallion segments, ginger slices, sugar, MSG, Shaoxing wine, soy sauce, salt, wet starch, and lard, each to taste.
Instructions
1. Rinse the rehydrated shark fin, place it in a bowl with chicken broth, scallions, ginger slices, and Shaoxing wine, steam until tender, then remove and blanch in boiling water.
2. Wash the baby bok choy hearts and cut into 3 cm (about 1-inch) sections; slice the crab roe and stir-fry in hot oil until cooked. Heat the wok, add oil, scallion segments, and ginger slices, stir-fry until fragrant, then discard the aromatics. Add chicken broth, sliced bamboo shoots, baby bok choy hearts, soy sauce, salt, sugar, and Shaoxing wine. Bring to a boil, skim off any foam, then use a slotted spoon to remove the bamboo shoots and bok choy hearts, placing them in a soup plate. Return the shark fin and crab roe to the original broth, bring to a boil again, add a pinch of MSG, thicken the sauce, stir in a water and starch slurry to thicken, drizzle with lard and mix well. Pour over the bamboo shoots and bok choy hearts. This dish is sweet, fragrant, tender, and delicious, rich in nutrients, making it an elegant banquet dish.