Ingredients
250 g (about 9 oz) water-soaked shark fin, 250 g (about 9 oz) clear broth, 50 g (about 1.8 oz) chicken breast, 50 g (about 1.8 oz) pork fat, 25 g (about 0.9 oz) ham, 25 g (about 0.9 oz) loofah gourd, 500 g (about 1.1 lb) superior broth.
Seasonings
25 g egg crepe, 25 g egg white, 30 g cooking wine, 3 g salt, 1 g pepper.
Instructions
1. Blanch the shark fin in boiling water several times, then place it in a steaming bowl, add boiling clear broth or water, and steam for half an hour. Remove, add cooking wine, salt, and good broth once more, then drain and let dry.
2. Finely shred the ham, loofah skin, and egg crepe into approximately 3 cm (about 1.2 inch) long strips, then mix them evenly with the shark fin and set aside.
3. Beat chicken breast, pork fat, and egg whites into a smooth chicken paste, then shape into balls about 1.5 cm in diameter. Spread the shark fin and other shredded ingredients on a plate, place a chicken ball on top, cover with more shredded shark fin, and roll each ball into a pom-pom shape. Arrange the pom-pom balls in a square dish, steam for 5 minutes, then remove. Place them in a bowl with clear broth, pepper, and cooking wine. Before serving, reheat by soaking in hot broth, drain off the steaming liquid, transfer the pom-pom balls to a serving bowl, and pour in freshly prepared premium clear broth. This dish is beautifully shaped and presents a clear, flavorful soup.