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Shark Fins, Meat, and Seafood Soup

Soups and Congees

Shark Fins, Meat, and Seafood Soup
1/4 cup fish paste
1 Tablespoon soaked dried shrimp, minced
2 Tablespoons shark fins
1 Tablespoon chicken fat
2 Tablespoons minced scallions
2 Tablespoons minced carrots
2 Tablespoons minced Chinese black mushrooms
1 egg white
1 teaspoon coarse salt
1 teaspoon sesame oil
1 Tablespoon rice wine
2 Tablespoons cornstarch
6 cups chicken stock

1. Mix fish paste, minced soaked dried shrimp, shark’s fins, chicken fat, scallions, minced carrots and mushrooms, egg white, salt, sesame oil, and rice wine and roll into balls and roll them into the cornstarch.
2. Heat chicken stock, add the balls, and simmer them for five minutes; then serve.

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