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Shark's Fin Thick Soup

Soups and Congees

Shark's Fin Thick Soup
5 ounces shark’s fins
4 ounces crab meat
2 Tablespoons corn oil
2 Tablespoons crab roe
1 egg
4 cloves fresh garlic, peeled and slivered
2 scallions
6 cups chicken stock
1 chicken bouillon cube
1 teaspoon granulated ginger
1 Tablespoon each cornstarch and water chestnut flour
1 Tablespoon sesame oil
dash of ground black pepper
1 Tablespoon Shao Xing wine

1. Boil shark’s fins for half an hour, then soak them overnight, rinse them, and discard any hard parts.
2. Heat a wok or large pot, add the oil,, the garlic, ginger, and onion and stir-fry one minute.
3. Beat roe and the egg, add them, the stock, bouillon cube, scallions, and all the seasonings, flours, sesame oil, the flours, and the wine and simmer until no longer cloudy. Then serve..

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