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Shark's Fin Thick SoupSoups and Congees
Shark's Fin Thick Soup |
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Ingredients:
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
Preparation:
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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